Petitchef

Baked schiaffoni stuffed with herbed vegetables

Starter
3 servings
21 min
20 min
Very Easy

Ingredients

Number of serving: 3
1/2 packet Schiaffoni pasta shells cooked 1-2 minutes less than the package directions

2 cups grated cauliflower

1 cup grated carrot

1/2 cup red, yellow & green pepper chopped finely

4-5 cloves garlice

1/3 cup onion chopped fine


1/2 tsp pepper

1 tsp dried tarragon

1/2 tsp chilli flakes

1/4 tsp dried parsley

1/2 tsp dried chives

salt to taste

a pinch of sugar

3 cups Tomato basil sauce

3 cups white sauce

3/4 cup grated cheese

Preparation

  • Heat a small frying pan with 2-3 tbsp olive oil.
  • Add the garlic and saute for a minute. Add the onion and cook till translucent.
  • Add the vegetables, salt, pepper, chilli flakes, sugar and stir fry them for a minute or two.
  • Stir in the remaining herbs and allow it to cook covered on a slow fire for 3-4 minutes. Keep stirring the mix to ensure that it becomes completely dry. Allow it to cool.
  • Stuff the filling in the schiaffoni shells and keep aside.
  • Prepare a square glass baking dish by applying some olive oil to the base of the dish. Layer the dish with some tomato basil sauce. Place the schiaffoni in a straight line in the baking dish.
  • Spoon some more tomato sauce on it. Cover the pasta with white sauce so that neither the pasta nor the tomato sauce is visible. Top it with some grated cheese.
  • Bake in the oven in the middle rack at 180C for about 30 minutes or until the cheese has browned.





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