Stuffed pasta shells

Ingredients for 4 servings:

• 20 pasta (large pasta shells for filling, conchiglie)
• 2 m.-large zucchini
• 1 small onion(s)
• 1 tbsp butter
• salt and pepper
• 200 g cream cheese with herbs
• 400 g tomatoes, peeled and chopped from the can
• 200 ml vegetable stock
• 50 g Parmesan, grated

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Shells

Boil water, add salt, and cook the conchiglie until al dente. Remove and place in a bowl of cold water to prevent them from sticking together. Dice the unpeeled zucchini or chop them in a food processor. Peel and finely chop the onion. Fry both in the hot butter for 4-5 minutes, turning frequently. Season with salt and pepper. Let cool slightly. Then mix with the cream cheese. Mix the canned tomatoes and vegetable stock, puree finely, and season to taste. Place in a buttered gratin dish. Drain the pasta shells well, fill with the zucchini mixture, and place in the tomato sauce. Sprinkle with cheese. Bake the pasta shells in an oven preheated to 200°C (400°F) on the second rack from the bottom for 15-20 minutes.