Baked pasta shells filled with aubergine, mozzarella and tomato

Stuffed pasta in all its variations is always popular and makes entertaining easier: prepare ahead and cook when needed, or freeze. I cooked 500 g of pasta, filling some with aubergine and a smaller dish with artichokes and cheese, equally delicious. Here is the recipe for 6 people.

INGREDIENTS FOR 6 PEOPLE

500 g CONCHIGLIONI

2 AUBERGINES

4 MOZZARELLA BALLS

1 TIN OF TOMATO SAUCE

4 BASIL LEAVES

GRATED PARMESAN

1 GARLIC CLOVE

EXTRA VIRGIN OLIVE OIL

SALT

PEPPER

I peel and dice the aubergines.

I cook in a pan with extra virgin olive oil, salt and pepper.

I boil salted water and cook the conchiglioni. My packet said 15 minutes; I cooked for 8 minutes so they stayed firm. I drain carefully and dry on a tea towel.

I chop the mozzarella and dry well with kitchen paper to remove whey.

For the sauce, I brown a garlic clove in a little oil, add tomato sauce, salt, pepper and basil leaves, and cook for about 15 minutes.

I put aubergine, mozzarella, 4/5 tablespoons of tomato sauce and 3/4 tablespoons of Parmesan in a bowl.

I fill the shells with a teaspoon.

I arrange in a baking dish with a few tablespoons of tomato sauce on the bottom.

I pour tomato sauce over, sprinkle with Parmesan and drizzle with oil.

As noted, the quantities serve 6; this dish is for 4. I filled the rest with blended artichokes mixed with provola-style cheese and Parmesan, topping with classic béchamel. For creamier aubergine pasta, add béchamel as I did.

I bake at 180°C for about half an hour until a golden crust forms. The ones below are artichoke-filled.