Stuffed Shells

Ingredients: 375g spinach leaves, 3 tablespoons garlic oil, 300g forcemeat (mixed), 1 onion, 2 garlic cloves, 375g pasta (large shells), 1 glass cream or sour cream. To prepare sauce: 30g butter, 20g flour, 0.25l milk, 0.25l broth, 100g cheese, salt, pepper.

Directions: Wash the spinach leaves. Heat 2 tablespoons of garlic oil in the frying pan and fry a forcemeat. Peel the garlic and onion, dice them, add to the forcemeat and stew. Cook pasta in salted water about 10–12 minutes. Add spinach to forcemeat, season with salt and pepper. Then add cream or sour cream, cover with a lid, and stew for 2 minutes more. Drain the pasta and put it into a heat-resistant form. Fill the shells with forcemeat. Melt a butter, add flour, milk and broth. Bring the mixture to the boil, add cheese, season with salt and pepper. When cheese melts, pour stuffed shells with sauce. Bake in a preheated oven for about 10minutes.