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Stuffed Conchiglione Pasta
In a partnership with
@delirec🇧🇷Brazil
•View in original language
(Português)
30 min(s)
5 servings
Livia Fernandes
@liviafulle- Ingredients
- Recipe
- Conchiglione Pasta500 g
- Shredded Mozzarella Cheese200 g
- Grated Parmesan Cheese to taste
- Extra virgin olive oil2 tablespoon
- Chopped or ground onion1/2 unit(s)
- Ground Garlic Clove2 unit(s)
- Wheat Flour1 tablespoon
- Salt to taste
- Ground black pepper to taste
- Oregano to taste
- Homemade tomato sauce or passata3 cup
- Crushed fresh ricotta2 cup
- Make the stuffing: in a pan put the olive oil and sauté the onion and garlic for about 2 minutes. Add the shredded fresh ricotta (in the food processor or on a coarse grater) and sauté for a few minutes.
- Sprinkle in the wheat flour and mix until it thickens slightly, season with salt, pepper and oregano to taste, wait to cool down and set aside.
- Cook the pasta in boiling water for about 7 minutes, drain and let cool completely.
- Place the stuffing inside each shell pasta and finish with some grated mozzarella cheese inside each shell.
- In a glass refractory place a layer of homemade tomato sauce or passata and add the stuffed pasta shells side by side, cover with the rest of the tomato sauce and sprinkle oregano to taste
- Cover with aluminum foil and bake in a preheated oven at 180 degrees for about 20 minutes.
- Serve with grated parmesan cheese 🧀😋
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