Recipe for Conchiglioni Gratin with Tomato Sauce and Olives in the Provençal Style

Peel and finely chop the onion and garlic, then sauté them for 5 minutes in olive oil.

Deglaze with balsamic vinegar and let it evaporate slowly. Then add the tomato pulp and the packet of Provençal olives. Season with salt and pepper, then let it simmer for 15 minutes, stirring regularly. Cook the Conchiglioni.

1 minute less than the time indicated on the package. Once cooked, drain them and drizzle with olive oil so that they do not stick together.

Place a small amount of tomato sauce at the bottom of a baking dish. Then, stuff the pasta one by one and arrange them in the dish.

Cut the mozzarella into small cubes and sprinkle them over the mixture. Add pepper one last time, then place under the oven grill for 10 minutes.

To finish, enjoy with fresh basil leaves and a drizzle of olive oil.