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Stuffed conchiglionis pasta shells with mince and aubergine


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Rate this recipe 4.4/5 (25 Votes)


  • 1 dozen conchiglioni
  • 1 aubergine
  • 100g of minced beef
  • 50g feta
  • 1 tomato
  • peeled
  • 1 half onion
  • 1 clove of garlic
  • Mint leaves
  • Olive oil
  • salt
  • pepper


servings 2
Level of difficulty Easy
Preparation time 15mins
Cooking time 12mins
Cost Budget Friendly


Step 1

Cut the aubergine into 2 and then put the halves on greaseproof paper. Put the aubergine in a hot oven for about 15 minutes until the flesh is soft and it can be easily removed.

Step 2

Meanwhile, cook the conchiglioni shells in boiling salted water with a drizzle of olive oil so the pasta does not stick. Respect the cooking time on the packet (about 12 min). Drain the pasta and then run them under cold water.

Step 3

Remove the aubergine from the oven and hollow them out, keeping only the flesh. Put it in a food mixer with the peeled tomato, mint, onion and garlic.

Step 4

In a frying pan, brown the beef in olive oil. Once the beef is cooked, add the mixed stuffing and cook for about 15 minutes. Season with salt and pepper. Remove from heat and add the feta.

Step 5

Stuff the pasta with the mixture. They can then be reheated in the microwave or covered in a pan with a little water at the bottom.


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These look fantastic!

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