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.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
½ piece
Onion
1 piece
Garlic
½ piece
Romano pepper
½ sachet(s)
Middle Eastern spice mix
90 g
Conchiglie
(Contains Wheat May be present Egg, Mustard, Soy, Lupin)
½ bulb(s)
Mozzarella
(Contains Milk)
1 piece
Tomato
100 g
Passata
30 g
Smoky tomato ketchup
5 g
Fresh basil
(May be present Celery)
25 g
Grated Gouda
(Contains Milk)
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, tear the mozzarella into small pieces and 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.