1/2 package of conchiglioni pasta shells (20 large shells)
3 fillets of cooked fish in steam
1/3 cup (chopped) of butter
2 spoons of olive oil
1 onion diced
1 garlic clove minced (only the white part)
1 zucchini diced
1 red bell pepper diced
1 cup of mushrooms diced
1 cup of vegetable broth
1/2 cup of fresh heavy cream
1 egg white
2 spoons of white sauce
1/2 cup of grated cheddar cheese
Salt and black pepper to taste
1/2 package of conchiglioni pasta shells (20 large shells)
3 fillets of cooked fish in steam
1/3 cup (chopped) of butter
2 spoons of olive oil
1 onion diced
1 garlic clove minced (only the white part)
1 zucchini diced
1 red bell pepper diced
1 cup of mushrooms diced
1 cup of vegetable broth
1/2 cup of fresh heavy cream
1 egg white
2 spoons of white sauce
1/2 cup of grated cheddar cheese
Salt and black pepper to taste
Heat half the butter with olive oil and sauté the onion and garlic
Add zucchini, bell pepper, and mushrooms and cook for 3 minutes
Add half the vegetable broth and cook until the vegetables are tender
Season with salt and black pepper to taste and reserve
Cook the pasta shells according to package instructions and drain
Squeeze out excess water and reserve
Pulse in a blender fish, heavy cream, egg white, salt, and black pepper
Pour into a saucepan with cooked vegetables and stir well
Add white sauce and adjust seasoning as needed
Stuff the shells with this mixture and arrange on a buttered baking dish
Melt the remaining butter and drizzle over pasta
Dust with grated cheese and bake in a medium preheated oven until golden brown.
