Shells stuffed with feta cheese and broccoli

Ingredients for 4 people

Implementation

• 2 cups various yellow cheeses to melt
• 4-5 spring onions
• 2 garlic cloves
• a little oil for sautéing
• a little dill
• salt
• pepper
• 1 teaspoon sugar
• 250 grams of crushed slice
• 100 grams of chopped mushrooms
• 1 pack of medium-sized pasta shells
• 1 small chopped broccoli
• 2-3 fresh ripe tomatoes grated on the thick surface of the grater

1. In a saucepan with salted water, boil the shells for 2 minutes - just a little soft but not completely hard and set aside to cool.
2. Then in a saucepan sauté half the onions and one clove of garlic in a saucepan.
3. Add the broccoli to deep fry and drink its liquids lightly.
4. Add half the cream, the grated feta cheese, the mushrooms, season with salt and pepper and let them boil for 2-3 minutes.
5. Before removing them from the heat, add the dill.
6. Leave them aside to cool and in a frying pan add a little oil and the remaining onions with the garlic.
7. Fry lightly and add the tomatoes. Season with salt and pepper, add the sugar and let it set a little but have enough liquid.
8. Once the broccoli has cooled, add plenty of grated cheese, 2 teaspoons of tomato sauce and stir.
9. In a pan, put some of the tomato sauce on the bottom and start filling the shells with the broccoli-cheese mixture with the help of a fork.
10. Preheat the oven to 180 degrees.
11. Once you are done with the filling, pour the shells with the rest of the tomato sauce, cover with foil and bake for about 30 minutes with top and bottom heating elements.