Conchiglioni stuffed with spinach and Entremont Gruyère grated cheese
- 24 conchiglioni ready to stuff (large)
- 150g Entremont Gruyère grated cheese
- 300g fresh spinach
- 100g mascarpone
- 2 eggs
- 30g toasted pine nuts
- 25 cl tomato sauce
- Salt and pepper
- 10g butter
- A few basil leaves
In a large pan of salted water, cook the conchiglioni until al dente. Drain and cool under cold water.
Pan-fry the spinach in butter for a few minutes and remove any excess water. In a bowl, combine the Entremont Gruyère grated cheese, the eggs, the spinach, the mascarpone and the toasted pine nuts. Mix well and season to taste.
Pour the tomato sauce into the bottom of your dish or the OptiGrill Snacking & Baking SEB accessory. Generously stuff the conchiglioni with the Entremont Gruyère grated cheese and spinach filling and arrange them on the tomato sauce.
Bake for 15 minutes at high temperature (orange cooking setting) then for a further 5-10 minutes on the red setting. Sprinkle with basil leaves and serve hot.
Photo credits : Stéphanie Iguna @LaFoodFactory