'1/3 cup (chopped) of butter '
'2 tablespoons of olive oil'
'1 onion, diced'
'1 minced garlic'
'1 zucchini, diced'
'1 red bell pepper, diced'
'1 cup of mushrooms, sliced'
'1 cup of vegetable broth'
'Salt and black pepper to taste'
'1/2 package of conchiglioni pasta'
'3 cooked fish fillets'
'1/2 cup of fresh heavy cream'
'1 egg white'
'2 tablespoons of white sauce'
'1/2 cup of grated cheese'
'1/3 cup (chopped) of butter '
'2 tablespoons of olive oil'
'1 onion, diced'
'1 minced garlic'
'1 zucchini, diced'
'1 red bell pepper, diced'
'1 cup of mushrooms, sliced'
'1 cup of vegetable broth'
'Salt and black pepper to taste'
'1/2 package of conchiglioni pasta'
'3 cooked fish fillets'
'1/2 cup of fresh heavy cream'
'1 egg white'
'2 tablespoons of white sauce'
'1/2 cup of grated cheese'
Mix half the butter with the olive oil and sauté the onion and garlic
Add the zucchini, bell pepper, and mushrooms
Cook until tender
Add half the vegetable broth and simmer
Cornstarch salt and black pepper to taste. Reserve
Cook the pasta according to package instructions
Drain and reserve
Mince the fish and heavy cream
Whisk in an egg white
Season with salt and black pepper
Pour into a pan with the vegetables
Add the white sauce, stirring well
Adjust seasoning as needed
Stuff the shells and arrange them in a baking dish
Dissolve the remaining butter and pour it over the pasta
Sprinkle with grated cheese
Bake until golden brown.
