Conchiglioni rigati with aubergines | Pasta De Cecco Poland Recipes
Italian recipes: recipes for sauces and pasta | Conchiglioni rigati with aubergines | De Cecco Poland.
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Cooking tools:
- Chef's knife
- Cutting board
- Peeler
- Saucepan
- Colander
- Skillet
- Wooden spoon
- Stove
- Grater
- Mixing bowl
- Serving bowl
Ingredients
- 350 g Conchiglioni Rigati n° 126
- 2 spring carrots
- 200 g French beans
- 2 tbsp grated Parmesan cheese
- 1 small aubergine
- 1 small onion
- 1 bunch Italian parsley
- salt
- pepper
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