Stuffed conchiglioni with tuna and piccatiello tomatoes are a tasty and delicious dish, perfect for a special lunch or dinner. The conchiglioni pasta is cooked al dente and then filled with a tuna cream prepared with shallots, capers, anchovies in oil, and tuna in oil. The stuffed conchiglioni are then baked in the oven until the surface is golden. Meanwhile, a piccatiello tomato dressing is prepared, with tomatoes cut into pieces, minced garlic, and basil leaves. The stuffed conchiglioni are served hot, accompanied by the piccatiello tomato dressing.
Stuffed Conchiglioni with Tuna and Diced Tomatoes
Instructions
- In a pan, put some olive oil and add chopped shallot, capers, anchovies in oil, and tuna in oil.
- Cook over medium heat until the ingredients have softened.
- Add the flour and mix well to form a cream.
- Gradually pour the milk into the pan, stirring constantly to avoid lumps from forming.
- Cook the sauce over medium-low heat until it thickens slightly.
- In the meantime, cook the conchiglioni pasta in salted water until al dente.
- Drain the pasta and stuff it with the previously prepared tuna cream.
- Arrange the stuffed conchiglioni in a lightly greased baking dish.
- Bake the conchiglioni at 180°C for 3-4 minutes, until the surface is golden brown.
- While the conchiglioni are in the oven, prepare the diced tomato dressing.
- In a pan, heat some olive oil and add the chopped garlic.
- Add the diced tomatoes and sauté for a few minutes.
- Add the basil leaves and mix well.
- Serve the stuffed conchiglioni hot, accompanied by the diced tomato dressing.
Notes
For an extra touch, sprinkle some grated cheese on the surface of the conchiglioni before baking.
