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
- Pre-cook the pasta for 5 minutes in boiling water with a little salt. Drain the pasta and run under cold water
- Preheat the oven to 180°C
- Peel and chop the onion. Then, sauté in a little olive oil.
- Wash, peel and dice the carrots. In a saucepan, cook the carrots with 5dl boiling water and the ½ vegetable stock cube.
- Wash and chop the courgette and pepper. Add them to the carrots.
- 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.
- Arrange the conchiglioni in a gratin dish. Stuff the conchiglioni with the vegetable mixture using a tablespoon.
- Sprinkle with Parmesan and pour over the remaining tomato sauce. Add 1 dl of water to the gratin dish to lightly soak the conchiglionis.
- Bake in the oven for around 20 minutes.
Recipe & photo: eatwithjohanie
