Smoky Conchiglie Al Forno
with mozzarella, basil & Romano pepper
4.3
(3,5K)
Conchiglie is prized for its shape - these pasta shells perfectly envelop sauces, delivering flavour with every bite!
Tags:
Calorie Smart
•Veggie
•Extra Veggies
•Family
Allergens:
Tarwe
•Gluten
•Melk (inclusief lactose)
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Total25 minutes
Cooking Time20 minutes
DifficultyMedium
Ingredients
Serving amount
½ piece
Onion
1 piece
Garlic
½ piece
Romano pepper
½ sachet(s)
Middle Eastern spice mix
90 g
Conchiglie
(Contains: Tarwe, Gluten May be present: Ei, Mosterd, Soja, Lupine)
1.5 piece
Tomato
100 g
Passata
20 g
Smoky tomato ketchup
5 g
Fresh basil
(May be present: Selderij)
20 g
Grated Gouda
(Contains: Melk (inclusief lactose))
50 g
Shredded mozzarella
(Contains: Melk (inclusief lactose))
Not included in your delivery
¼ tablespoon
Olive oil
¼ piece
Low sodium vegetable stock cube
to taste
Salt and pepper
Nutrition Values
Energy (kJ)2911 kJ
Calories696 kcal
Fat22.3 g
Saturated Fat12.4 g
Carbohydrate87.1 g
Sugar19 g
Dietary Fiber10 g
Protein34.1 g
Salt2 g
Potassium338.9 mg
Calcium27.8 mg
Iron0.5 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
•Pan with Lid
•Casserole
•Oven Dish
Cooking Steps
1
- Preheat the oven to 220°C.
- Boil plenty of water in a pot or saucepan for the conchiglie and crumble in the stock cube (see pantry for amount).
- Boil the conchiglie for 14 - 16 minutes, covered, then drain and set aside.
Did you know... eating less meat is beneficial for your health; in particular, it reduces the risk of cardiovascular diseases.
2
- Chop the onion and crush or mince the garlic.
- Dice the Romano pepper. Heat a light drizzle of olive oil in a deep frying pan over medium-high heat.
- Fry the onion and garlic for 2 minutes, then add the Romano pepper and Middle Eastern spices and fry for 4 more minutes.
- Meawhile, dice the tomato.
3
- Stir the passata and the diced tomatoes into the vegetables and cook for 2 more minutes, then stir in the conchiglie.
- Season to taste with salt and pepper, then transfer to an oven dish.
- Top with the mozzarella and smoky tomato ketchup, along with half of the grated cheese.
- Bake in the oven for 5 minutes or until the mozzarella has melted.
4
- Roughly chop the basil leaves.
- Serve the conchiglie al forno on plates and garnish with the basil and the rest of the cheese.
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