Conchiglie Tutto Giardino Shells With The Whole Garden Recipes

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CONCHIGLIE TUTTO GIARDINO "SHELLS WITH THE WHOLE GARDEN



Conchiglie Tutto Giardino

Make and share this Conchiglie Tutto Giardino "shells With the Whole Garden recipe from Food.com.

Provided by Dulcet Kitchen

Categories     Vegetable

Time 1h35m

Yield 10 serving(s)

Number Of Ingredients 20

7 tablespoons butter
1 1/2 cups carrots, thinly sliced
1 cup green onion, chopped
1 large red onion, coarsely chopped
3/4 cup radish, thinly sliced
1/2 cup fresh parsley, packed and coarsely chopped
2 tablespoons fresh basil, chopped
3 garlic cloves, minced
7 medium tomatoes (about 3 cups chopped)
3 cups zucchini, thinly sliced
1 large green bell pepper, seeded and diced
1 1/2 cups dry white wine (more if desired)
2 teaspoons salt
1 teaspoon black pepper
1 teaspoon sugar
1 tablespoon flour
1 cup light cream
6 ounces tomato paste (one of those small cans)
1/2 cup parmesan cheese, grated
1 1/2 lbs shell pasta

Steps:

  • Melt 6 tbs butter in large saucepan and add the carrots, both onions, radishes, parsley, basil, and garlic. Saute the vegetables, stirring often, until they begin to color--about 20 minutes. Cover the saucepan and simmer the vegetables for another 15 minutes.
  • Add the tomatoes, zucchini, bell pepper, wine, salt, pepper, and sugar. Simmer the sauce, uncovered, for about 45 minutes to 1 hour.
  • In a small pot, melt 1 tbs butter and stir in the flour. Cook the roux for a few minutes over very low heat, stirring constantly. Heat the cream and stir it into the roux with a whisk. Add the tomato paste and whisk the mixture until it is perfectly smooth. Stir it into the vegetables and wine, along with the grated parmesan cheese.
  • Continue simmer the sauce over low heat, stirring often, until it is as thick as you want it to be.
  • Cook the shell pasta (conchiglie) in a large kettle of boiling salted water until they are al dente, drain them completely, and pour them into a large, heated serving dish. Ladle as much of the sauce over them as you like, toss them, and serve immediately, with more grated parmesan cheese.

Nutrition Facts : Calories 486.7, Fat 15.6, SaturatedFat 9.2, Cholesterol 41.6, Sodium 776.3, Carbohydrate 67.5, Fiber 6, Sugar 9.3, Protein 14.5

CONCHIGLIE TUTTO GIARDINO



CONCHIGLIE TUTTO GIARDINO image

Number Of Ingredients 17

1 1/2 Cups Carrots -- sliced
1 Cup Chopped Onion
1 Red Onion -- chopped
7 Tomatoes -- sliced
3 Cups Zucchini -- sliced
1 Bell Pepper
1 1/2 Cups White Wine
2 Tablespoons Basil
3 Cloves Garlic
1 Dash Salt
1 Dash Pepper
1 Dash Sugar
1 Tablespoon Flour
6 Oz. Tomato Paste
1/2 Cup Parmesan Cheese
1 Cup Light Cream -- (or half and half)
1 1/2 Pounds Shell Pasta

Steps:

  • Sautee carrots, onions, parsley, basil, garlic for about 15 min. Cover and simmer for 15 more min. Add tomatoes, zucchini, bell pepper, wine, salt, pepper, sugar. Simmer 45 min. In separate pan, melt 1 Tablespoon butter, add flour. Cook roux over very low heat, whisk in heated cream. Add tomato paste, whisk until mixture is very smooth. Stir into vegetables along with Parmesan. Toss mixture with cooked pasta.

BAKED CONCHIGLIONI WITH SAUSAGE, SAGE & BUTTERNUT SQUASH



Baked conchiglioni with sausage, sage & butternut squash image

Melting fontina cheese, rich truffle oil and a creamy squash and Parmesan sauce turn these stuffed pasta shells into an indulgent dinner

Provided by Cassie Best

Categories     Main course

Time 1h40m

Number Of Ingredients 12

1 small butternut squash , peeled, seeds discarded, flesh chopped into small cubes
2 tsp olive oil
small pack sage , leaves picked and roughly chopped
8 good-quality sausages
good grating nutmeg , about ¼ of a whole one
350g conchiglioni , see below
50g butter
50g plain flour
850ml milk
50g parmesan , grated, plus extra for sprinkling
100g fontina , grated, or 125g ball mozzarella, chopped
drizzle of truffle oil

Steps:

  • Place the squash in a microwavable bowl with 1 tbsp water. Cook in the microwave on High for 10 mins or until soft. Meanwhile, heat the oil in a frying pan, add the sage leaves and sizzle for 1 min. Remove the sausages from their skins and divide into small balls about the size of unshelled hazelnuts. Add to the pan and fry until browned. Add half the squash and set aside. Mash the remaining squash with any liquid from the bowl, the nutmeg and seasoning.
  • Heat oven to 220C/200C fan/gas 7. Cook the pasta following pack instructions. Meanwhile, melt the butter in a saucepan, then add the flour and stir to a paste. Cook for 1-2 mins, stirring the whole time, then gradually mix in the milk until you have a smooth sauce. Add the mashed squash, Parmesan and plenty of seasoning. Add 3-4 tbsp of the sauce to the sausage mix to moisten it a little.
  • Spread the remaining squash sauce over the base of a large, shallow baking dish. Drain the pasta, but keep a little liquid in the pan to stop the shells from sticking together. Fish any broken bits of pasta out of the pan and scatter these over the sauce. Line up the shells on top, pushing them down into the sauce so only the tops of the shells are poking out. Fill each shell with the sausage mixture. Scatter with fontina or mozzarella, grate over some extra Parmesan and drizzle with a little truffle oil, if you like. Bake for 30 mins or until golden brown.

Nutrition Facts : Calories 689 calories, Fat 37 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 61 grams carbohydrates, Sugar 15 grams sugar, Fiber 3 grams fiber, Protein 29 grams protein, Sodium 2.3 milligram of sodium

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