leftover conchiglioni with vegetables
Conchiglioni filled with finely chopped vegetables in a tomato sauce - a light pasta dish.
Servings: 2 (up to 4!)
ingredients:
- 125 g conchiglioni (about 25)
for the filling:
- 300 g carrots (before peeling & trimming)
- 150 g peas (frozen)
- 400 g kohlrabi (1 kohlrabi - before peeling & trimming)
- 1 red pepper
- 50 g butter
- salt & pepper (to taste)
for the sauce:
- 50 g Italian bacon (thinly sliced)
- 1 - 2 scallions
- 2-3 tbsp olive oil
- 400 g Italian peeled tomatoes (1 can)
- 400 g Italian tomato pulp (1 can)
- a pinch of honey
- 1 tsp dried Italian herbs
- salt & pepper (to taste)
- finely grated Parmesan (optional)
equipment:
- saucepan (for the pasta)
- colander (for the pasta)
- frying pan
how to:
for the filling:
- Clean, trim & chop the vegetables finely.
- Add the butter to a frying pan and fry the vegetables for a minute. Then add some water - about 1 cm - to start cooking. The water will vanish - the vegetables are fine then.
- Add salt & pepper to taste.
- Afterwards transfer the vegetables into a bowl & set aside.
for the pasta:
- Cook the conchiglioni in salted water for about 12 - 13 min.
- Drain the water & let the pasta cool - somewhat. Set aside.
for the tomato sauce:
- In the meantime trim & chop the scallions. Chop the bacon. Start frying both in olive oil for about 5 min.
- Add the peeled tomatoes & the tomato pulp. Add honey & the dried herbs. Let is simmer for about 10 - 20 min.
- Add salt & pepper to taste.
finishing:
- Fill the conchiglioni with the vegetable mess. Stuff as much in the conchiglioni as possible.
- Set each filled conchiglioni on a plate. Finally set all conchiglioni in the frying pan into the bubbling tomato sauce.
- Let it cook for at least 10 - 15 min when all conchiglioni are in the frying pan. Don't stir too much - don't crash the filled conchiglioni - don't make a mess!
- Serve at once.
- Optional: You may serve grated Parmesan in addition.
storing:
- You may store leftovers in the fridge - the pasta dish is generous. Reheat in the microwave.
- Sorry: no experience with freezing.