Courgette Al Forno with Mozzarella & Conchiglie
with basil & creamy cherry tomato sauce4.5(102)
Calories
:
867 kcalProtein
:
33g proteinTotal
:
40 minutesDifficulty
:
MediumVeggie
Family
Allergens:
- Melk (inclusief lactose)
- Gluten
- Tarwe
- May contain traces of allergens
- Ei
- Mosterd
- Soja
- Selderij
Conchiglie is prized for its shape - these pasta shells perfectly envelop sauces, delivering flavour with every bite!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
½ piece
Courgette
½ piece
Garlic
½ piece
Red onion
75 g
Cooking cream
(Contains: Melk (inclusief lactose))
½ pack
Diced tomatoes with garlic & onion
⅓ sachet(s)
Italian seasoning
½ bulb(s)
Mozzarella
(Contains: Melk (inclusief lactose))
90 g
Conchiglie
(Contains: Gluten, Tarwe May be present: Ei, Mosterd, Soja)
5 g
Fresh basil
(May be present: Selderij)
75 g
Red cherry tomatoes
Not included in your delivery
1 tablespoon
Balsamic vinegar
½ tablespoon
Extra virgin olive oil
½ tablespoon
Olive oil
to taste
Salt and pepper
Nutrition Values
Energy (kJ)3627 kJ
Calories867 kcal
Fat38.3 g
Saturated Fat17.9 g
Carbohydrate93.5 g
Sugar26.9 g
Dietary Fiber10.3 g
Protein33 g
Salt2.3 g
Potassium530.6 mg
Calcium53.9 mg
Iron1.4 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Oven Dish
•Casserole
•Pan
Cooking Steps
1
- Preheat the oven to 180°C.
- Chop the onion and crush or mince the garlic.
- Slice the courgette into crescents. Halve the tomatoes.
- Heat a drizzle of olive oil in a deep frying pan over medium-high heat. Fry the garlic and onion for 2 - 3 minutes.
2
- Stir in the tomatoes, the cream, the diced tomatoes, the balsamic vinegar and the Italian seasoning. Season with salt and pepper.
- Bring to a boil and allow to simmer for 10 - 12 minutes over medium-high heat.
- Meanwhile, transfer the courgette to an oven dish.
- Tear the mozzarella into smaller pieces.
3
- Pour the sauce over the courgette and then top with the mozzarella. Season with salt and pepper.
- Bake in the oven for 25 minutes.
- In the meantime, boil plenty of salted water in a pot or saucepan. Cook the pasta for 14 - 16 minutes, then drain and set aside.
- Roughly chop or tear the basil.
4
- Drizzle the pasta with the extra virgin olive oil. Add half of the basil and season to taste with salt and pepper, then toss well to combine.
- Serve the pasta on plates and top with the vegetables al forno.
- Garnish with the rest of the basil to finish.
