Vegetable-stuffed conchiglioni







Cook Time

80-85 Min


  • 24 dried conchiglioni (jumbo pasta shells
  • 275g/10oz chopped fresh spinach
  • 1 egg white
  • 350g/12oz low-fat cottage cheese
  • 350g/12oz mozzarella cheese, grated
  • 100g/4oz onion, finely chopped
  • 2 garlic cloves, minced
  • 50g/2oz fresh flat-leaf parsley, chopped
  • 275g/10oz broccoli, chopped

For the sauce

  • 1 tablespoon olive oil
  • 3 garlic cloves, peeled but left whole
  • 1⁄2 medium onion, chopped
  • 400g/14oz canned chopped tomatoes
  • 75g/3oz mushrooms, sliced
  • 1⁄2 tablespoon shredded fresh basil leaves
  • 1⁄2 tablespoon chopped fresh oregano
  • 1 tablespoon chopped fresh flat-leaf parsley
  • 50g/2oz Parmesan cheese, freshly grated
  • 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.
  • 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.
  • 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.
  • Cook the pasta in a pan of salted boiling water for 8–10 minutes until aldente, then drain thoroughly.
  • Combine the spinach, egg white, cottage cheese, mozzarella, onion, garlic, parsley and broccoli in a bowl. Blend well.
  • 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.
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