Mussel noodles with mascarpone filling

Name: Mussel noodles with mascarpone filling
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 7-10 Tbsp Oil; 50 g Almond kernels (without skin); 1 collar Dill and parsley; 1 potty Basil; 2 Garlic cloves; 80 g Parmesan (piece); 250 g Mascarpone; 2 Eggs (Gr. M); 1⁄2 Tsp Chili Flakes; 7-10 Tbsp salt, pepper, sugar; 3 packages (500 g each) strained tomatoes; 20–24 Large mussel pasta (Chonchiglioni); 7-10 Tbsp Aluminium foil

AUTHOR
Pat Ware

DIFFICULTY
very easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

7-10 Tbsp Oil
50 g Almond kernels (without skin)
1 collar Dill and parsley
1 potty Basil
2 Garlic cloves
80 g Parmesan (piece)
250 g Mascarpone
2 Eggs (Gr. M)
1⁄2 Tsp Chili Flakes
7-10 Tbsp salt, pepper, sugar
3 packages (500 g each) strained tomatoes
20–24 Large mussel pasta (Chonchiglioni)
7-10 Tbsp Aluminium foil

Directions

1
Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Grease an ovenproof casserole dish (approx. 2.5 l) and roast the almonds in a pan without fat. Take out, let cool and chop coarsely.
2
Wash the herbs, dab dry, pluck off flags or leaves and chop finely, except for one half of the basil. Peel garlic and chop finely. Grate the Parmesan finely. Mix almonds, dill, parsley, half basil, garlic, approx. 3⁄4 Parmesan, mascarpone, eggs and chili flakes.
3
Season with salt and pepper.
4
Season tomatoes with salt, pepper and 1⁄2 teaspoon sugar. Spread evenly in the casserole dish. Fill the herb-cheese mixture into the pasta with a tablespoon. Place the noodles on the tomato sauce. Cover with aluminium foil.
5
Bake in a hot oven for about 30 minutes. Remove the foil and bake for another 15 minutes until the pasta is al dente and the cheese is golden brown. Coarsely chop the rest of the basil. Serve the pasta casserole sprinkled with basil and the rest parmesan.