Conciglioni - Italian pasta in the form of giant shells, designed for stuffing with various fillings. As the latter, a variety of vegetables are excellent - you get a tasty and at the same time low-calorie dish.
It is necessary
- - 10 seashells;
- - ½ each red and yellow sweet pepper;
- - 1 small eggplant;
- - 1 zucchini;
- - salt to taste;
- - olive oil;
- - a handful of grated parmesan;
- - a handful of pine nuts.
Instructions
Step 1
Place the conciglioni in a saucepan, cover with boiling water, add salt and put on fire. Boil them until al dente - they should retain some firmness, but at the same time they are easy to bite through. Remove them with a slotted spoon and place them on a plate to dry a little.
Step 2
Prepare the filling. To do this, cut all the vegetables into small cubes, put them in a preheated pan with a little olive oil and fry until almost cooked. Season with your favorite spices to taste and salt a little.
Step 3
Transfer the conciglioni to a baking sheet or fireproof dish, drizzle with olive oil and stuff with the prepared filling. Then sprinkle with grated Parmesan and place in the preheated oven. Bake until the cheese is melted and browned. Ready-made conciglioni stuffed with vegetables, sprinkle with pine nuts and serve with white wine.
