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🍽️ Shells Stuffed with Minced Meat

438 kcal · 30 min · 4 servings

Ingredients

• 400 g ripe tomatoes (4 ripe tomatoes)
• 250 g shell pasta (conchiglie)
• salt
• 2 garlic cloves
• 1 tbsp rapeseed oil
• 300 g ground beef
• 1 tsp tomato paste
• 2 tbsp white balsamic vinegar
• 1 tsp ground cumin
• pepper
• 6 sprigs mint
• 1 bunch coriander
• 1 tbsp olive oil

Instructions

1. 1. Dip the tomatoes briefly into boiling water.
2. 2. Remove them and rinse under cold water.
3. 3. Peel the skin off the tomatoes.
4. 4. Cut out the hard stem areas in a wedge shape.
5. 5. Dice the tomato flesh into small pieces.
6. 6. Cook the shell pasta in salted water according to package instructions until al dente.
7. 7. Peel the garlic while you wait.
8. 8. Finely chop the garlic.
9. 9. Heat rapeseed oil in a non-stick pan.
10. 10. Fry the garlic and minced meat while stirring.
11. 11. Stir in the tomato paste and fry briefly.
12. 12. Stir in vinegar and cumin.
13. 13. Season the filling with salt and pepper.
14. 14. Wash the mint and coriander.
15. 15. Shake the herbs dry.
16. 16. Pluck the leaves off the stems.
17. 17. Finely chop the herbs with a large knife.
18. 18. Add the chopped herbs, diced tomatoes, and olive oil to the minced meat.
19. 19. Mix everything well.
20. 20. Let the filling simmer for 8 to 10 minutes.
21. 21. Drain the cooked shell pasta in a colander.
22. 22. Fill the pasta shells with the hot minced meat mixture.
23. 23. Serve the stuffed pasta immediately.

Nutrition per serving

• kcal: 438
• Protein: 24 g · Fett/Fat: 16 g · Carbs: 48 g