Conchiglie with minced meat and vegetables

Hi everyone !!

I’m back on the blog after a few very intense days in my kitchen !!

Let me introduce today the recipe of a pic that was reposted on the Instagram account of Food And Wine a few days ago: Conchiglie with minced meat and vegetables.

This meal is quite beautiful, well I think so 🙂 , and has a surprising fresh taste even though it is a warm dish. So, even if it is so warm lately, don’t hesitate to cook it ! My secret : a sauce with minced meat and gaspacho !

No need to talk more, let’s just read the recipe and go to the kitchen!

Print Recipe

Conchiglie with minced meat and vegetables

( Vote !)

Serves: 6 Difficulty: easy Price: $

Cooking Time: 30 min

Ingredients

48 Conchiglie
600 g minced beef meat
1/2 onion
Olive oil
100 g fresh spinach (or frozen ones)
150 g green peas
15 cl tomato sauce
15 cl gaspacho
A few basil leaves for the sauce and the presentation
Salt, pepper, mild red pepper

Instructions

Cook your conchiglie "al dente" in a pan with boiling salted water and set aside.

Cut the onion in small piece, cook in a frying pan with the olive oil then add the meat.

Add the spinachs, the green peas and basil. Cook at medium heat for 5 minutes.

Pour the tomato sauce and the gaspacho.

Add salt, pepper and mild red pepper and cook slowly for 15 minutes.

Pre-heat your oven at 160 degrees.

Then put the meat and vegetables mixture into the conchiglie shells (be generous !) and set in your oven for 2-3 minutes.

It's ready ! Add a leave of basil on each plate before serving.

Notes

You can change the recipe according to your tastes with other vegetables such as zucchini or carrots and other kind of meat such as veal.

By Emma

Chou pastry by Christophe Adam Strawberry sorbet

Conchiglie with minced meat and vegetables