Bring a large pot of salted water to a boil. Cook the pasta for 3 to 4 minutes. Drain and rinse under cold running water. Drizzle with 2 tablespoons of olive oil to prevent sticking.
Peel and finely chop the onion and garlic clove. Sauté them for 4 minutes in a pan with the remaining olive oil.
In a bowl, mix the minced meat with the cooked onions and garlic, the chopped herbs and half of the Saint Agur Blue Cheese cut into small cubes. Season with pepper. Preheat the oven to 180°C.
Pour the coulis into a large ovenproof dish. Arrange the stuffed pasta on top and sprinkle with the remaining diced Saint Agur Blue Cheese.
Bake for 25-30 minutes at 180°C and enjoy hot.
150 Saint Agur Blue Cheese
400g Conchiglioni Pasta
500g Minced Veal
1 Onion
2 Garlic Cloves
1 bundle Fresh Parsley
1 bundle Chives
3 branches Tarragon
A few chives
3 tbsp Olive Oil
60 cl Tomato Coulis
Pinch of Black Pepper
PRODUCT
View Method
Recipe Method
Bring a large pot of salted water to a boil. Cook the pasta for 3 to 4 minutes. Drain and rinse under cold running water. Drizzle with 2 tablespoons of olive oil to prevent sticking.
Peel and finely chop the onion and garlic clove. Sauté them for 4 minutes in a pan with the remaining olive oil.
In a bowl, mix the minced meat with the cooked onions and garlic, the chopped herbs and half of the Saint Agur Blue Cheese cut into small cubes. Season with pepper. Preheat the oven to 180°C.
Pour the coulis into a large ovenproof dish. Arrange the stuffed pasta on top and sprinkle with the remaining diced Saint Agur Blue Cheese.
Bake for 25-30 minutes at 180°C and enjoy hot.
