Ingredients for 4 servings:
- 350g Conchiglioni Rigati di Gragnano PGI
- 200g courgettes
- 200g aubergines
- 200g bell peppers
- 1 smoked provola cheese
- 3 cloves of garlic
- Basil to taste
- EVO oil to taste
- Salt to taste
Directions:
Brown the garlic in a pan and cook the diced vegetables separately, adding salt and pepper to taste
Meanwhile, cook the Conchiglioni Rigati in plenty of salted boiling water and drain them when al dente
In a bowl mix the different vegetables with basil, some diced smoked provola cheese and stuff the Conchiglioni Rigati
Lay them on a well-oiled baking tray, cover them with the remaining cheese and bake at 180° until the provola is melted and crispy. Allow to rest and serve.
