Stuffed conchiglioni pasta: tasty and irresistible

published on 24 May, 2019 at 10:41
Ingredients:
300g conchiglioni
1kg tomato puree
 2 eggplants, medium 
 250g mozzarella
200ml béchamel
50g salted ricotta
40g Parmesan cheese
 
Directions:
Dice the eggplants and put them in salted water for a few hours. Then drain and dry, then fry. Cook the conchiglioni, place in a pan with a layer of tomato puree. Combine the eggplants with the tomato puree, ricotta and Parmesan. Stuff the conchiglioni, sprinkle with béchamel and Parmesan and bake at 180°C (360°F) for 30 minutes.
 
Video: https://www.youtube.com/watch?v=RF8XWBp03_8
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