Conchiglie with Sauerkraut Filling

Ingredients

• 400 g large shell pasta
• 2 shallots
• 2 tbsp oil
• 400 g sauerkraut
• 6 slices canned pineapple
• 4 tbsp crème fraîche
• 1 tbsp butter
• 40 g flour
• 250 ml milk
• 125 ml Vegetable broth
• 125 ml pineapple juice
• 150 g Gruyère cheese
• Salt
• Pepper (freshly ground)

Instructions

1. 1.

   Peel and finely chop the shallots, sauté in oil. Add sauerkraut and cook for 15 minutes. Boil pasta in plenty of salted water until al dente, drain and set aside. Dice pineapple, add to the pot with crème fraîche, salt, and pepper; stir well. Fill the pasta shells with the sauerkraut mixture and place them in a greased baking dish.

2. 2.

   Melt butter, whisk in flour, then deglaze with milk, vegetable broth, and pineapple juice while stirring until thickened. Add cheese and melt into the sauce. Pour the sauce over the filled shells, season with salt and pepper. Bake at 220 °C for about 10 minutes until golden.