Serving Size 1 persoon
Servings 4
- Amount Per Serving
- Calories 870
- % Daily Value *
- Total Fat 26g40%
- Total Carbohydrate 107g36%
- Protein 57g114%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingrediënten
Bereiding
Preheat the oven to 220°C.
Cover an oven dish with baking paper and place the pumpkin cubes in it together with the garlic and half the onion.
Drizzle with 1 tablespoon of olive oil. Season with the Provencal herbs, salt and pepper. Set for
40 minutes in the oven.
Fry the chicken cubes in 1 tablespoon of olive oil until done, together with the other half of the onion. Add the spinach and let it shrink. Remove from heat.
Reduce the oven temperature to 180 °C.
Mix the pumpkin cubes and onion in the blender and mix with the chicken stock.
Pour the sauce into the baking dish.
Mix the ricotta with the chicken cubes and spinach and fill the pasta shells with this mixture.
Place the filled shells on the sauce. Sprinkle with the mozzarella. Bake in the oven for 30 minutes
180°C. Finish with oregano.
Ingredients
Directions
Preheat the oven to 220°C.
Cover an oven dish with baking paper and place the pumpkin cubes in it together with the garlic and half the onion.
Drizzle with 1 tablespoon of olive oil. Season with the Provencal herbs, salt and pepper. Set for
40 minutes in the oven.
Fry the chicken cubes in 1 tablespoon of olive oil until done, together with the other half of the onion. Add the spinach and let it shrink. Remove from heat.
Reduce the oven temperature to 180 °C.
Mix the pumpkin cubes and onion in the blender and mix with the chicken stock.
Pour the sauce into the baking dish.
Mix the ricotta with the chicken cubes and spinach and fill the pasta shells with this mixture.
Place the filled shells on the sauce. Sprinkle with the mozzarella. Bake in the oven for 30 minutes
180°C. Finish with oregano.
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