Summary

Ingredients

• 20 noodles (large pasta clams to fill, conchiglie)
• 2 zucchini
• 1 small onion (s)
• 1 tablespoon butter
• salt and pepper
• 200 g cream cheese with herbs
• 400 g tomato (s), peeled and chopped from the can
• 200 ml vegetable stock
• 50 g parmesan, rated

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Instructions

1. Bring the water to the boil, add salt and cook the conchiglie in it until al dente.
2. Lift out and transfer to a bowl of cold water to prevent them from sticking together.
3. Dice the zucchini unpeeled or chop in a cutter. Peel the onion and chop finely. Fry both in the hot butter for 4-5 minutes, turning frequently. Season with salt and pepper. Allow to cool slightly. Then mix with the cream cheese.
4. Mix the canned tomatoes and vegetable stock, puree finely and season to taste. Put in a buttered gratin dish.
5. Drain the pasta clams well, fill them with the zucchini mixture and place in the tomato sauce. Sprinkle with cheese. Bake the pasta clams in the oven preheated to 200 degrees on the second rack from the bottom for 15-20 minutes.