Conchiglionis stuffed with chorizo and goat cheese, tomato and eggplant sauce.
I love pasta, as I have said many times before, if I had to choose one dish and only eat that, it would be pasta. There are so many different kinds and ways to accommodate them that you can’t get bored with the pasta 🙂 I really like conchiglionis, those big shell-shaped stuffing doughs, but I don’t think enough often to cook them.
I had already offered you a recipe with conchiglionis stuffed with spinach and ricotta , here is a second one with chorizo and goat cheese this time! For the sauce, I improvised a little sauce with an eggplant that wilted a bit in my fridge and a can of crushed tomatoes (for the curious, I use the Polpa Mutti which I love).
For the stuffing
For the sauce
- 400 g crushed tomatoes
- 20 cl tomato coulis
- 1 eggplant
- 1 garlic clove
- olive oil
- 50 g freshly grated Parmesan
- salt and pepper
- Cut the chorizo into small cubes and fry it in a saucepan until golden brown. Remove with a skimmer and drain on paper towels. Cut the eggplant into brunoise.
- Add 1 tablespoon of olive oil to the pan where the chorizo fat is and brown the clove of garlic simply crushed with the flat of the knife.
- As soon as the garlic turns color, add the eggplant and cook for a few minutes before adding the crushed tomatoes and the tomato coulis. Season with salt and pepper and simmer for 10 minutes.
- Add the chopped parsley and cook for another 5 minutes. Place 3/4 of the sauce in the bottom of your dish.
- In a bowl, mash the goat cheese log with a fork, pepper lightly then add the egg, mix well before adding the chorizo.
- Preheat your oven to 180 ° C. Cook the pasta in a large volume of boiling water, 3 minutes less than the time indicated on the package. Drain then place the pasta in the dish. Garnish each dough with stuffing then cover with sauce and sprinkle with the rest of Parmesan.
- Bake for about 10 minutes, until the dish is nicely browned.