Ritrovo
Vegetarian Pasta Scallops
Serves 4-6 persons
 
Ingredients:
1 x 500g pkt. Conchiglioni (Conch-shaped pasta shells)
*2-3 cups (500-750ml) prepared Rosé sauce
3 Tbsp (45ml) olive oil
1 red onion, finely diced
1 garlic clove, roasted and mashed
½ fresh chilli, seeded and chopped
200g button mushrooms, sliced
2 large baby marrows, diced
1 large aubergine, sliced lengthways, soaked in salt water, then diced
2 cups (500ml) spinach, cooked and shredded
1 cup (250ml) grated Mozzarella
1/3 cup (80ml) grated Parmesan
 
*Rosé Sauce
400ml white sauce:
35g flour, 35g butter, 450ml milk, 1 bay leaf, ½ onion, 40g grated Parmesan, salt and white pepper – Melt butter and stir in flour and cook to a roux. Whisk in hot milk, bay leaf and onion. Cook for 8-10 minutes until it coats the back of a spoon. Stir through cheese and season. Remove bay leaf and onion
1 Tbsp (15ml) olive oil
½ onion, finely diced
1 garlic clove, finely sliced
2 x 410g tins whole peeled tomato, chopped
400ml tomato sauce / passata
25g fresh basil leaves, torn
Salt and black pepper, to season

Sweat onion and garlic in oil till translucent,
Add passata and tomatoes, cook for 25 minutes
Add basil and season
Stir in the white sauce
 
Method:
Preheat oven to 240°C
Cook pasta till al dente (as per packet instructions) in salted water, drain, toss with a little olive oil, then lay out to cool on a tray
Prepare Rosé sauce
Cover the base of a baking tray or dish with Rose sauce, reserving ¼ cup (60ml)
Heat olive oil
Sauté onion, garlic and chilli
Add mushrooms, marrows and aubergine, sautéing for 5mins
Add cooked spinach
Finish with reserved Rosé sauce, and set aside to cool
Fill pasta shells with prepared vegetable filling
Top each shell with mozzarella and grated Parmesan
Place filled shells on top of Rose sauce in the baking dish
Bake in the oven for 10-12mins, or until cheese caps are golden brown and sizzling
 
Enjoy with a salad of mixed greens, rosa tomatoes, shaved pecorino and vinaigrette.