Junior chef
Utensils
Apron
Bowl
Colander
Cooking spoon
Frying pan
Garlic press
Gratin dish
Measuring cup
Oven mitts
Pan
Paring knife
Tablespoon
Teaspoon
Timer
Cutting board
Kitchen scales
Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
How it's done
The kids can help at the marked areas .
Filling
Dice the aubergines. Heat the oil in a non-stick frying pan, cook the aubergines for approx. 15 mins., season with salt. Allow the aubergines to cool slightly. Tear the basil, add to the aubergines along with the ricotta and parmesan, mix.
Pasta shells
Precook the pasta in boiling salted water for approx. 12 mins., drain, rinse with cold water. Grease the baking dish (approx. 2 l). Stuff the conchiglioni with the filling, transfer to the dish.
Tomato sauce
Pour the passata into a bowl. Add water to the empty tomato jar and shake well, pour into the bowl. Press the garlic clove, stir into the tomatoes, season. Add the tomato sauce to the dish containing the conchiglioni, sprinkle with parmesan.
To bake
Approx. 30 mins. in the centre of an oven preheated to 180°C.
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