Tricolor shells

Preparation:

Preparation: Boil the carrot and chard. Melt 50 g of butter, add the peas, courgettes and diced carrot, onion and chopped chard. Brown the vegetables, add salt and pepper, sprinkle with the cream and cook for 15 minutes. Boil the pasta and season it with a piece of butter and the vegetables. Pour the pasta into a buttered baking dish, alternating it with scamorza slices. Cover with foil and bake at 220 degrees for 10 minutes.