Conchiglioni with aubergine filling

Conchiglioni with aubergine filling

30 Min. Active
1 hr Total
451 kcal per person
vegetarian, healthy and balanced
Nutritional value / person: Fat: 20 g, Carbohydrate: 45 g, Protein: 21 g

Junior chef

Two stars mean: The best chefs are required here, who weigh, cut, knead, shape and fill soft ingredients.

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

4 people

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

Filling

2 aubergines
2 tbsp olive oil
¼ tsp salt
1 bunch basil
250 g ricotta
40 g grated Parmesan

Pasta shells

200 g conchiglioni
salted water
a little olive oil

Tomato sauce

1 glass puréed tomatoes (approx. 350 g)
2 dl water
1 garlic clove
¼ tsp salt
a little pepper
40 g grated Parmesan
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How it's done

The kids can help at the marked areas .

Filling

2 aubergines
2 tbsp olive oil
¼ tsp salt
1 bunch basil
250 g ricotta
40 g grated Parmesan

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

200 g conchiglioni
salted water
a little olive oil

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

1 glass puréed tomatoes (approx. 350 g)
2 dl water
1 garlic clove
¼ tsp salt
a little pepper
40 g grated Parmesan

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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