Conchiglie with Filling

Ingredients

• 300 g conchiglie
• Salt
• 3 tbsp olive oil
• 1 stalk Celery
• 2 shallots
• 2 cloves garlic
• a splash dry white wine
• 400 g diced tomatoes (canned)
• Cayenne pepper
• 300 g mozzarella
• 1 tbsp freshly chopped parsley
• parsley for garnish

Instructions

1. 1.

   Cook the conchiglie in salted water until very al dente, rinse under cold water and drain. Lightly oil a baking dish with 1 tbsp of olive oil. Preheat the oven to 180°C (350°F) with both fan and top heating. Wash, trim, and finely dice the celery. Peel and finely chop the shallots and garlic. Sauté together with the celery in the remaining hot oil, then deglaze with white wine. Add the diced tomatoes, simmer for about 5 minutes, then remove from heat and season with salt and cayenne pepper.

2. 2.

   Fill the conchiglie with the tomato sauce and place them in the baking dish. Spread the remaining sauce around the pasta and dice the mozzarella into small cubes. Sprinkle over the conchiglie and bake in the oven for approximately 20 minutes. Garnish with parsley and serve with a sprig of parsley on top.

3. 3.

   Serve with grated Parmesan as desired.