Baked Conchiglioni

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For Valentine’s Day we bought a delicious pasta bake, so I thought I should make my own, this is why I made this recipe for Baked Conchiglioni. It’s much more healthy than a shop-bought one as I used only 1 spoon of oil for 2 servings, which is great. Of course, if you like oily food, you can add a couple more spoons of oil over the bake before putting the tray into the oven.

Baked Conchiglioni

My dish is vegan and I made it with shop-bought, frozen veggies. As I used lots and lots of veggies, a serving counts as 4 towards your 5-a-day. How amazing is that? I added a bit of vegan Parmesan on top. I don’t have the package anymore and I don’t remember the brand, but there are many options in the supermarkets.

The vegetable mix had small tomatoes, courgette, red and yellow peppers, red onions. It is very tasty, I got this kind of mix many times. Conchiglioni is a type of pasta, its name can be translated as big-shells, after how it looks. As this kind of pasta is quite big, it works great with chunky veggies too.

Ingredients for Baked Conchiglioni. 2 servings:

– 110g Conchiglioni
– 500g frozen chargrilled vegetables mix
– 200ml Italian tomato passata with herbs and garlic
– 1 sp oil
– 3 tsp nutritional yeast
– 1 tsp pizza seasoning (or any kind of seasoning mix you have)
– 20g capers

First pre-heat the oven at 180C or 160C for fan assisted ovens.

Start by boiling the water and toss in the Conchiglioni in it. Boil for 5-6 minutes. Meanwhile, in a bowl, mix the tomato passata with the nutritional yeast, the seasoning, and the capers. After the pasta is pre-boiled, drain the water but do not rinse the pasta with cold water. Pour the passata over the pasta and stir.

While the water is boiling for the pasta, in a pan, heat the oil and add the vegetables. They will take a few minutes to defrost and they will release water. When the pasta is ready and mixed with the tomato sauce, add the vegetables on top and stir. Put the pasta in the oven and bake for 30 minutes.

When the bake is ready, take it out of the oven, transfer unto the plates, and sprinkle some cheese over it. The dish is now ready to be served.

3 thoughts on “Baked Conchiglioni

  1. This looks delicious and versatile, depending on the vegetable choices. I might have to try it at some point. I’ve found a good brand of vegan parmesan that I use often. (though I can’t remember the name, offhand!)
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