Italian shells
Instructions
Boil the carrots and beets.
Dissolve 50 g of butter, combine peas, courgettes and diced carrot, onion and chopped Swiss chard.
Saute the vegetables, add salt, pepper, wet it with the cream and cook for 15 minutes.
Boil the pasta and dress with a bit of butter and vegetables.
Pour the dough in a buttered baking dish, alternating slices of cheese.
Cover with aluminum foil and bake at 220 degrees for 10 minutes.
