Shell pasta filled with mushrooms and tomato sauce

Ingredients for 2 servings:

• 16 large shell pasta (conchiglioni)
• 1 tsp salt
• 200 g mushrooms, brown
• 2 tbsp extra virgin olive oil
• 1 tsp butter
• 1 small zucchini
• e.g. salt and pepper
• 250 g tomatoes
• 1 onion(s)
• 1 garlic clove(s)
• 3 tbsp extra virgin olive oil
• 1 tsp butter
• 1 tbsp tomato paste
• 1 tsp sugar
• 1 dash of cream
• e.g. salt and pepper
• 4 tbsp cheese, grated, e.g. Parmesan and Emmental mixed

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 20 minutes

For the pasta, bring a sufficiently large pot of water to a boil, add salt, and cook the pasta according to the package instructions until al dente. It is recommended that you cook one extra shell of pasta so that you can test when it is al dente. In the meantime, clean the mushrooms and cut them into small slices. Heat oil and butter in a pan and fry the mushroom slices. Clean the zucchini and coarsely grate it with the mushrooms. Fry everything slowly and thoroughly. Season with salt and pepper. For the sauce, halve the tomatoes, remove the stems, and quarter them. Peel the onion and garlic and dice both finely. Heat the oil and butter in a pot and fry the diced tomatoes until translucent. Add the tomato paste and mix well. Add the tomato quarters, season with salt, pepper, and sugar, and sauté everything until soft. Puree the vegetables and refine with a dash of cream. If the sauce is too thick, add a little more water. Pour the pureed tomato sauce into a baking dish, spread the pasta on top, and fill each shell with the mushroom mixture. Sprinkle with grated cheese. Bake in a preheated oven at 190°C (top/bottom heat) for approximately 10-15 minutes on the middle rack.