Summary

Ingredients

• 16 large mussel noodles (Conchiglioni)
• 1 teaspoon salt

For the filling:

• 200 g mushrooms, brown
• 2 tablespoons extra virgin olive oil
• 1 teaspoon butter
• 1 small zucchino
• Salt and pepper

For the tomato sauce:

• 250 g tomato (s)
• 1 onion (s)
• 1 clove garlic
• 3 tablespoon olive oil, extra virgin
• 1 teaspoon butter
• 1 tablespoon tomato paste
• 1 teaspoon sugar
• 1 dash cream
• Salt and pepper

For gratinating:

• 4 tablespoon cheese, grated, e.g. Parmesan and Emmentaler mixed

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Instructions

1. For the pasta, bring the water to a boil in a sufficiently large saucepan, salt the water and cook the pasta until al dente according to the instructions on the package. It is advisable to cook one clam noodle more so that you can test when it is al dente.
2. In the meantime, clean the mushrooms and cut them into small slices. Heat the oil and butter in a pan and fry the mushroom slices in it. Clean the zucchino and roughly grate it into the mushrooms. Fry everything slowly through well. Season to taste with salt and pepper.
3. For the sauce, halve the tomatoes, remove the stem and quarter. Peel the onion and garlic and cut both into small cubes. Heat oil and butter in a saucepan and fry the cubes until translucent. Add tomato paste and stir well. Add the tomato quarters, season with salt, pepper and sugar and sauté everything until soft. Puree the vegetables and add a dash of cream. If the sauce is too thick, add some more water.
4. Put the pureed tomato sauce in a baking dish, spread the pasta on top and fill each mussel with the mushroom mixture. Sprinkle with the grated cheese.
5. Bake in a tube preheated to 190 ° C top / bottom heat for about 10 - 15 minutes on the middle rack.