Authentic home cooking from Italy, with US measurements.

Originally published on Cookpad Italy as Conchiglioni alla norma al forno

Baked Conchiglioni alla Norma

Name: Baked Conchiglioni alla Norma
Yield: Serves 4 servings
Ingredients: 1 round eggplant; as needed coarse salt,; as needed vegetable oil for frying,; 3 1/3 cups homemade tomato purée (800 ml); 1 yellow onion, finely chopped; as needed fresh basil leaves,; as needed fine salt,; as needed extra virgin olive oil,; 32 conchiglioni pasta shells; 2 mozzarella balls, cut into cubes; as needed salted ricotta cheese,

simo_sweetdays @simo_sweetdays

Sicilia

Pasta alla Norma is a classic recipe from the culinary tradition of Catania, Sicily. It was created as a culinary tribute to the most beautiful opera by the famous composer Vincenzo Bellini: Norma. This dish captures all the Mediterranean aromas.

simo_sweetdays @simo_sweetdays

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Ingredients

Serves 4 servings

1round eggplant
as neededcoarse salt,
as neededvegetable oil for frying,
3 1/3 cupshomemade tomato purée (800 ml)
1yellow onion, finely chopped
as neededfresh basil leaves,
as neededfine salt,
as neededextra virgin olive oil,
32conchiglioni pasta shells
2mozzarella balls, cut into cubes
as neededsalted ricotta cheese,

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Steps

1

To prepare the fried eggplant cubes, start by washing and drying the round purple eggplant. Remove the stem end, cut it in half, then into strips, and finally into cubes. Soak the eggplant cubes in plenty of salted water for about 30 minutes to help remove some of the bitter juices.
2

Place the eggplant cubes in a colander for at least 10 minutes to drain any absorbed water. Heat plenty of vegetable oil in a deep pan, and when it reaches 350°F (180°C), fry about fifteen cubes at a time using a slotted spoon. Once golden, transfer them to paper towels to drain excess oil.
3

Finely chop the onion and sauté it in 2 tablespoons of extra virgin olive oil until golden. Add the tomato purée, salt, and basil. Meanwhile, bring a large pot of salted water to a boil. Once boiling, add a drizzle of oil and cook the conchiglioni for about 5 minutes, then drain. When the sauce is ready, add the fried eggplant.
4

Use a baking dish about 10 inches (26 cm) in diameter (a tart pan works well). Spread 3 tablespoons of sauce on the bottom, then arrange the pasta shells on top. Fill them with the sauce and the mozzarella cubes (cut the mozzarella at least an hour ahead and let it drain in a colander to remove excess liquid). Bake at 350°F (180°C) for 20 minutes, then switch to broil at 400°F (200°C) for another 10 minutes.
5

Garnish with shavings of salted ricotta cheese.

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Cooksnaps

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simo_sweetdays @simo_sweetdays

Published in the US on October 02, 2025 14:01

Sicilia

Ho amato la cucina fin dall'età di 12 anni. Nel weekend andavo dai nonni e spesso mi cimentavo nella preparazione di pranzi o cene per loro. Ho sempre coltivato questa passione e la cosa che mi ha dato più soddisfazione è stata vedere parenti e amici gustare e apprezzare ciò che cucino. La felicità nei loro occhi per me rappresenta tutto. Potete trovarmi su Istagram @simo_sweetdays

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