Baked conchiglioni with pizzaiola sauce and mozzarella is one of those Italian recipes that combines the simplicity of ingredients with a spectacular result. The dish comes from the volume Verdura: 10 Vegetables, 100 Italian Recipes, signed by chef Theo Randall, and proposes an elegant reinterpretation of baked pasta, ideal for family meals or stress-free dinners.
One of the great advantages of gratinated pasta is that it can be prepared in advance. You assemble them in a pan, set them aside, and when you have guests or simply want a hearty meal, you put them in the oven.
The combination of tomatoes, olives, oregano and mozzarella is classic in Italian cuisine, and conchiglioni pasta is the perfect choice: their scallop shape retains the sauce both inside and out, so that every bite is intensely flavorful.
Recipe information
Dish type: baked pasta
Cuisine: Italian
Ingredients 4 tablespoons extra virgin olive oil, plus extra for serving
1 garlic clove, thinly sliced
10 taggiasche olives, pitted and coarsely chopped
1 teaspoon chopped oregano leaves
600 ml passata di pomodoro
