Conchiglioni with spinach and couscous in tomato sauce
Conchiglioni stuffed with spinach and couscous, baked under spicy tomato sauce
Ingredients
| conchiglioni 18-20 pcs |
| spinach 300 g |
| onions 100 g |
| garlic 4 cloves |
| green onion 20 g |
| green basil 10 g |
| couscous 80 g |
| boiling water 160 ml |
| olive oil 70 ml |
| salt to taste |
| black pepper to taste |
| SOUCE: |
| pelati tomatoes 800 g |
| water 200 ml |
| garlic 7 cloves |
| olive oil 30 ml |
| salt to taste |
| sugar to taste |
| oregano to taste |
| black pepper to taste |
Instructions
Step 1
Mix couscous with a tablespoon of oil, salt, pour boiling water, cover and set aside for 10 minutes.
Step 2
Fry the chopped onion and garlic in olive oil. Then add the chopped spinach and continue to fry. Season with salt and black pepper. Combine the couscous with the sauteed spinach and chopped herbs.
Step 3
Boil the conchiglioni in salted water until half-cooked, season with oil.
Step 4
Prepare the sauce. Saute the chopped garlic in olive oil, add the tomatoes, water, salt, black pepper, sugar and oregano. Simmer the sauce for a couple of minutes at medium-high heat.
Step 5
Stuff the conchiglioni with the filling, pour the sauce and bake at 180 degrees for 15 minutes. Enjoy.
