Stuffed Conchiglioni with Tomato Eggplant

Name: Stuffed Conchiglioni with Tomato Eggplant
Prep time: 45 min
Cook time: 30 min
Total time: 75 min
Yield: 4 Portionen
Ingredients: 150 g conchiglioni; 1 piece eggplants; 1 clove garlic; 1 ciuffetto rosemary; 300 g tomato purée; 1 piece mozzarella; grated cheese; extra virgin olive oil; fine salt

Pasta

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Cook Time

1 h 15 min

Servings

Difficulty

Medium

Prep Time

45 Min

This Thermomix® recipe for Stuffed Conchiglioni with Tomato Eggplant is ready in 1 h 15 min and yields 4 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

These stuffed conchiglioni are a feast for the senses! The large shell pasta is filled with a delicious filling of eggplants, tomatoes and mozzarella and au gratin in the oven. I especially like to make this dish in the summer when eggplants are in season and develop their full flavor. The preparation is a bit more complex, but the result is worth every effort. Perfect for a festive lunch or a cozy dinner with friends. A true classic of Italian cuisine that succeeds wonderfully with the Thermomix®!

Ingredients (9 ingredients)

150 g conchiglioni
1 piece eggplants
1 clove garlic
1 ciuffetto rosemary
300 g tomato purée
1 piece mozzarella
grated cheese
extra virgin olive oil
fine salt

Preparation (10 steps)

Prepare eggplants

Cut the eggplant into approx. 1 cm cubes and place in a bowl. We carry out this step manually to obtain the perfect cube size.

Flavor garlic and rosemary

Thermomix® Setting

3 min/248°F/Speed 1 120

Put a dash of extra virgin olive oil and the garlic in the mixing bowl and chop for 3 sec./speed 7. Add rosemary and sauté for 3 min./120°C/speed 1.

180

Sauté eggplants

Thermomix® Setting

5 min/248°F/Speed 1 120

Remove garlic and rosemary from the mixing bowl. Add the diced eggplants to the mixing bowl and sauté for 5 min./120°C/speed 1. Push down with the spatula as needed.

300

Add tomato sauce

Thermomix® Setting

10 min/212°F/Speed 1 100

Add the tomato purée, a dash of water and salt to the mixing bowl and cook for 10 min./100°C/speed 1.

600

Cook pasta

While the sauce is simmering, bring water to a boil in a separate saucepan, add salt and cook the conchiglioni for 5-6 minutes. The pasta should be al dente.

Season the sauce

Season the sauce with salt and stir briefly. We carry out this step manually to check the consistency.

Drain and mix pasta

Drain the pasta and mix with a dash of extra virgin olive oil to prevent sticking. We carry out this step manually.

Prepare mozzarella

Cut the mozzarella into small pieces. We carry out this step manually.

Fill conchiglioni

Pour some sauce onto the bottom of a baking dish. Fill the conchiglioni with mozzarella and eggplant sauce and place in the mold. We carry out this step manually.