Conchiglioni with vegetables and mozzarella

Conchiglioni with vegetables and mozzarella
Remember the meat-stuffed lumaconi. I don’t know about you, but we love this kind of dish!
I needed a vegetarian version of this recipe. So, I took advantage of my daughter’s visit to the house to cook this lovely dish.
Cooking vegetarian is not cooking less good. Far from there. I assure you, the meat is very well replaced by good vegetables. It’s rich in flavor, it’s light and it’s delicious. And with melted mozzarella on top, nicely browned and runny to perfection… Well, I won’t even tell you. The best is yet to taste…

Conchiglioni with vegetables and mozzarella:

1 onion
2 zucchini
1 eggplant
2 tomatoes
2 cloves garlic
750ml tomato sauce
1 small onion
1 clove of garlic
1 small red pepper (optional)
200ml vegetable stock
250 g conchiglioni
150 g grated mozzarella
mix of garden herbs (savory, oregano)
salt pepper
olive oil

Start by preparing the stuffing.
Finely chop all the vegetables. The best is to make a brunoise, ie very small cubes. I use the alligator for that.

Start by browning the onion cubes in a little oil for 1 to 2 minutes.
Add the eggplant cubes. Bring back well.
Then add the zucchini and tomato cubes. When the vegetables are well cooked, add the grated garlic and finely chopped herbs. Mix well, then set aside off the heat.
Let cool.

For the sauce, sauté the chopped onion in a little oil.
Optionally add the finely chopped chilli and grated garlic.
Add tomato sauce and broth. Season and add grated herbs.

Let simmer over low heat for about 15 minutes.

Cook the pasta in a large pot of salted water, reducing the cooking time given on the package by 4 minutes.
Rinse with cold water and place on a cloth.
Preheat the oven to 180°C.

Pour the sauce into a large dish.
Fill each conchiglioni with stuffing, pressing down lightly. Arrange them in the sauce.
Spread the mozzarella over it.

Cook for about 20/25 minutes. Cover with aluminum foil at the start of cooking, then remove it at the end of cooking to brown slightly.

Serve immediately.
Conchiglioni with vegetables and mozzarella

To finish: conchiglioni or lumaconi? Regardless, the principle is the same. It all depends on what you find or prefer.

As I made this dish for my daughter, I resisted the urge to add some good kalamata olives to the stuffing. I’ll have to try sometime.

I made this dish a while ago, hence the fresh garlic you see in the pictures.

You can prepare the dish in advance and put it in the oven at the last moment.

For another conchiglioni recipe, always vegetarian, there are also these, with spinach and ricotta.

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