Conchiglioni stuffed with minced meat and pesto

Cooked pasta stuffed with minced meat, topped with pesto sauce, sprinkled with grated parmesan cheese and baked.

Ingredients:

20 pieces of conchiglioni (large mussels)

. 2 pcs of leeks 1 pc peppers 500 g ground pork 50 g shredded parmesan cheese

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200 ml poultry stock 1 tbsp smooth flour olive oil water salt For the pesto sauce: 50 g of basil 2 pcs garlic cloves 3 tbsp pine nuts (or walnuts) 3 tablespoons olive oil

Procedure:

1. 1. In the meantime, fry the washed, sliced leeks in hot oil, add the minced pork, mix everything and fry until all the liquid evaporates
3. Then stir in the flour, simmer the mixture for about 1 minute, then pour in the poultry broth, add the cleaned, diced peppers, add salt to taste and simmer until the mixture thickens
4. Prepare the pesto sauce by blending the basil, pine nuts, peeled garlic cloves and oil until smooth, transfer the pesto to a bowl and cover with cling film
5. Stuff the cooked mussels with the meat mixture, place them in an oiled baking dish, cover and bake at 180 °C for about 15 minutes, then flip the pasta over, pour the prepared pesto sauce over the mussels, sprinkle with grated Parmesan cheese and bake briefly.