Smoky Conchiglie Al Forno
with mozzarella, basil & Romano pepper
Conchiglie is prized for its shape - these pasta shells perfectly envelop sauces, delivering flavour with every bite!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
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
Utensils
Cooking Steps
- 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.
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- 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.
- 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.
- Roughly chop the basil leaves.
- Serve the conchiglie al forno on plates and garnish with the basil and the rest of the cheese.
