INGREDIENTS:
1 pack of large seashells (about 350 g)
3 tbsp. olive oil
800 g champignons (finely chopped)
0.5 tsp asafoetida
400 grams of tomatoes (cut into cubes)
450 g fresh spinach
Salt, black pepper to taste
1 tbsp. Tomato sauce
1 tbsp. Grated cheese
PREPARATION:
1. Cook the seashells according to the instructions on the package.
2. In the meantime, preheat the oven to 200 ° C.
3. In a deep frying pan over medium heat, heat the olive oil, put chopped mushrooms and fry for 2-3 minutes.
4. Add the tomatoes, spinach, salt, asafoetida and pepper and simmer for another 3 minutes until the spinach is ready.
5. When the seashells are ready, drain and rinse with cold water.
6. Pour 0.5 tbsp of tomato sauce into the bottom of the baking dish.
7. Start each shell with about two tablespoons of the resulting mixture and place in a mold.
8. Sprinkle each shell with a small amount of olive oil.
9. Distribute the remaining tomato sauce over the shell fillings.
10. Sprinkle with grated cheese.
11. Bake in the oven for 30 minutes.
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