Stuffed Shell Pasta with Tomato Sauce

Prepare the noodles so that they still have bite and do not fall together. Cool them individually so that they do not stick together.

For the curd filling, cut the leaves of the wild garlic into fine strips and chop finely. Peel and core half of the bell bell pepper and finely dice it. Add to the curd together with the egg and mix well. Season with salt and pepper and fill into the 20 or so pasta shells.

Place the filled pasta tightly in a gratin dish with a little bit of oil. Finely dice garlic, shallots, peppers and dried tomatoes and sauté in enough hot olive oil. Add oregano and pizza tomatoes, bring to a boil and simmer at low temperature for about ten minutes. Cut the green skin off the zucchini generously and cut into cubes. The inside is not used. Mix the zucchini cubes into the tomato sauce and pour this sauce over the stuffed pasta. Spread sauce well evenly.

Put the gratin dish in the oven heated to 200 °C for about 20 min. Sprinkle the cheese on top and put it under the broiler again for two minutes. Bon appétit!

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