Vegetable-stuffed conchiglioni
Ingredients
18
Steps
6
Serves
8
Cook Time
80-85 Min
Ingredients
For the sauce
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Preheat the oven to 180°C/350°F/Gas mark 4. Grease a 33 x 23cm/13 x 9in tin with a little vegetable oil.
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To make the sauce, heat the olive oil in a large heavy saucepan. Add the garlic and sauté until the garlic begins to brown. Remove the garlic from the oil with a slotted spoon; discard. Add the onion to the garlicinfused oil and sauté lightly.
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Add the tomatoes and mushrooms, and cook over a medium heat for about 30 minutes. Add the basil, oregano and parsley, and bring to a boil. Remove from the heat and stir in the Parmesan. Put aside.
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Cook the pasta in a pan of salted boiling water for 8–10 minutes until aldente, then drain thoroughly.
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Combine the spinach, egg white, cottage cheese, mozzarella, onion, garlic, parsley and broccoli in a bowl. Blend well.
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Stuff the shells with the cheese mixture, using about 2 tablespoons for each shell. Arrange in the prepared tin. Pour the sauce over the shells,. bake in the oven for 30–40 minutes. Serve hot.