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Conchiglioni with aubergine filling
30 m active | 1 h total
Nutrition facts per serving:
  • Energy in kcal about 451
  • Fat about 20g
  • Carbohydrates about 45g
  • Protein about 21g
This is needed
This is needed for 4 people
Filling
  • 2 aubergine
  • 2 tbsp olive oil
  • 0.25 tsp salt
  • 1 bunch basil
  • 40 g grated Parmesan
  • 250 g ricotta
Pasta shells
  • 200 g conchiglioni
  • salted water
  • a little olive oil
Tomato sauce
  • 1 garlic clove
  • 2 dl water
  • 1 glass puréed tomatoes (approx. 350 g)
  • 0.25 tsp salt
  • a little pepper
  • 40 g grated Parmesan
Tools
  • 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
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And that's how it's done
And that's how it's done
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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