Conchiglionis stuffed with tuna and goat cheese

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Conchiglionis stuffed with tuna and goat cheese

Conchiglionis stuffed with tuna and goat cheese

Number of people

250 g conchiglione

200 g crumbled tuna

2 fresh goat cheese, pelardon type

100 g dried tomato

Fresh basil

25 cl soya cream (or fresh 0%)

100 g grated Gruyère cheese

2 tablespoons olive oil



1 knob of soft butter

Preparation: 10 min
Cooking time: 15 min
Step 1
In a saucepan, boil water with coarse salt and a drop of olive oil. In boiling water, cook your conchiglioni for 10 minutes over medium heat. Your pasta must be al dente.
Step 2
Meanwhile, mix the tuna, goat cheese, finely chopped basil, tomato confit and oil.
Step 3
Salt, pepper and mix everything together to obtain a kind of homogeneous stuffing.
Step 4
Do not hesitate to adjust according to your taste: basil, tomato confit, tuna, cheese, salt, pepper. It must please your taste buds.
Step 5
Your cooked pasta, cool it under cold water and garnish it with your stuffing with a small spoon.
Step 6
Place them comfortably in a buttered ovenproof dish.
Step 7
Sprinkle them with soya or fresh cream, then sprinkle with the grated gruyère cheese.
Step 8
Bake your dish in the oven previously heated to 200°C (thermostat 6-7) for 15 to 20 minutes.
Step 9
Serve hot... or cold.
Author's note
I often serve this dish... as an aperitif for dinner with wooden spikes that lovingly pierce the conchiglionis.

I add my grain of salt

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