Conchiglioni pasta with vegetables sauce

Good things that now start dealing with new types of pasta for food intolerance people.

So sometimes  we can treat ourselves and prepare an unusual but remarkable baked pasta!

Ingredients:

300 g corn flour pasta (big shells-shaped, available at supermarket)

1 yellow pepper

1 medium carrot

1 thin slice of uncooked pumpkin

1/2 white onion

a sprig of fresh sweet fennel

10 small Italian tomatoes named "pachino"salt

extra virgin olive oil

100 g grated parmesan

100 g Emmenthal cheese

vegetables yeast-free stock cube

Preparation:

In a pan I sauté the finely chopped onion in extra virgin olive oil and I add the other chopped vegetables.

I let them sauté and flavour with sweet fennel and the stock cube. I add the water, 400 ml about, a pinch of salt and let it cook up to  the sauce is ready (20 minutes, without reducing it so much).

I cook the pasta apart in a large pan with deep-boiling salted water for 10 minutes.

I drain and cool it down under running cold water for a couple of minutes and then I put the conchiglioni in a baking pan where I poured already three tablespoons of sauce.

With a tablespoon I pour inside every shell-shaped pasta a bit of sauce, chopped Emmenthal cheese and a sprinkle of parmesan.

I bake the pasta for 15 minutes at 200° (medium temperature) and the last five minutes only cooking it au gratin.

A light and fast baked pasta...for a Sunday lunch with your family.