Conquilloni - Italian pasta in the form of giant shells, designed for stuffing with various fillings. A variety of vegetables are excellent as the latter - you get a tasty and at the same time low-calorie dish.
Pick your recipe
You will need
- - 10 shells;
- - ½ red and yellow sweet pepper;
- - 1 small eggplant;
- - 1 zucchini;
- - salt to taste;
- - olive oil;
- - a handful of grated parmesan;
- - A handful of pine nuts.
Instruction manual
1
Place the conciglioni in a saucepan, pour boiling water, add salt and put on fire. Boil them to an al dente state - they should retain some firmness, but at the same time be easy to crack. Remove them with a slotted spoon and lay them on a plate so that they dry out a little.
2
Prepare the filling. To do this, cut all the vegetables into small cubes, put them in a preheated pan with a small amount of olive oil and fry almost until done. Season with your favorite spices to taste and slightly salt.
3
Transfer the conciglioni onto a baking sheet or in a refractory dish, drizzle with olive oil and stuff them with cooked filling. Then sprinkle with grated Parmesan and place in a preheated oven. Bake until the cheese melts and becomes rosy. Sprinkle the finished conciglion stuffed with vegetables with pine nuts and serve with white wine.