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A light and easy to prepare cold starter for the hot days, this cold shell pasta salad stuffed with spinach and cottage cheese is made just perfect by the tomato salad dressing.
Sauté the washed spinach leaves together with a clove of finely grated garlic on a spoonful of rapeseed oil for frying.
Mix the cooled and cut spinach with the cottage cheese. Salt and pepper it.
Fill the spinach-cottage cheese mix into the giant pasta shells, which you have previously cooked al dente and then got the excess moisture absorbed from it.
Pour the vinegar in a small closeable jar. Add salt and pepper, allowing time for the salt crystals to get melted in the vinegar. Add the oils and a coffee-spoonful of tomato puree. Close the jar and shake the dressing thoroughly. Sprinkle the dressing on the stuffed pasta shells.
Cook the giant pasta shells in salty, bubbling water al dente. When it is done, place them in cold water to stop them from getting too soft.