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
How it's done
The kids can help at the marked areas .
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.
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.
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.
Approx. 30 mins. in the centre of an oven preheated to 180°C.
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