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Recipes

Conchiglioni stuffed with vegetables, sun-dried tomatoes & ricotta

By KACHEN

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Serves: 4 Prep Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 32 conchiglioni
  • 1 onion
  • 1 courgette
  • 1 tomato
  • 2 carrots
  • 1 pepper
  • 1 handful sun-dried tomatoes
  • 2.5 dl tomato sauce
  • 3 tablespoons ricotta cheese
  • 60 g grated Parmesan cheese
  • olive oil
  • ½ vegetable stock cube
  • 1 tsp oregano
  • salt and pepper

Instructions

  1. Pre-cook the pasta for 5 minutes in boiling water with a little salt. Drain the pasta and run under cold water
  2. Preheat the oven to 180°C
  3. Peel and chop the onion. Then, sauté in a little olive oil.
  4. Wash, peel and dice the carrots. In a saucepan, cook the carrots with 5dl boiling water and the ½ vegetable stock cube.
  5. Wash and chop the courgette and pepper. Add them to the carrots.
  6. Once the vegetables are cooked, drain and add to the pan with the onion. Add 1 dl of tomato sauce, the ricotta and the diced tomato. Add oregano and pepper to taste. Cut the sun-dried tomatoes into thin strips. Add to the mixture. Stir well for a few minutes.
  7. Arrange the conchiglioni in a gratin dish. Stuff the conchiglioni with the vegetable mixture using a tablespoon.
  8. Sprinkle with Parmesan and pour over the remaining tomato sauce. Add 1 dl of water to the gratin dish to lightly soak the conchiglionis.
  9. Bake in the oven for around 20 minutes.

Recipe & photo: eatwithjohanie

KACHEN
KACHEN

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