Lumanconi are three hopes

When I came across Garofalo pasta this summer, and especially these "giant shells", I decided to save them for a special party or dear guests. And then I changed my mind, no party is needed to prepare a meal that we all adore, especially since we parted ways with high-calorie meals for a while with this meal ...

Preparation steps

Put the pasta in boiling salted water and cook it for a few minutes to soften a bit, remove from the heat, cover for two or three minutes and strain, then leave to cool.
I Peel and squeeze the spinach well, finely chop it and mix it with the cheese, grated mozzarella, sour cream and spices. You have saved the first filling.
II Blanch the paprika, chop finely and add ketchup to it and put it in a blender briefly. Mix the mass with the base, add the chopped parsley and spices and mix everything well.
III Mix the cheeses. Add a teaspoon of sour cream.
Grease the pan with olive oil. Fill the lumancones and arrange them on the baking tray, pour over the neutral sour cream that you have just lightly salted and add the nuts. Grate the mozzarella and bake for 12-15 minutes.

Serving

Enjoy. :)

Ingredients

1 baglumanconi - paste

And stuffing:

200grof cottage cheese
100grmozzarella
1. spoonsour cream
200grspinach
are, pepper, nutmeg

II stuffing:

200grof cottage cheese
halfred peppers
2.spoonhomemade ketchup made from peppers and tomatoes
stalkprimrose leaf
so, pepper

III filling:

150gof cottage cheese + 1.caf. porridge sour cream
100 grmozzarella
1. bagparmesan

Topping:

2 dlneutral cooking sour cream
100grmozzarella
3 tbspolive oil
nutmeg

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