Stuffed Conchiglioni (Large Shells) with Ricotta Cheese Sauce
Instructions
Prepare dough for filling with ricotta cheese, breadcrumbs, salt, pepper and egg.
Cut the cheese into cubes, dissolve it in a pan over low heat with a little milk until it becomes creamy.
Boil the conchiglioni (large shells) for 9 minutes, drain and fill them with the previously prepared dough.
Place in a baking dish, cover them with cream cheese and parmesan and bake for 6 minutes.
Ingredients and dosing for 2 persons
- 200 g of type pasta conchiglioni (large shells)
- 80 g of ricotta
- 80 g of montasio cheese
- Parmigiano
- 1 egg
- Breadcrumbs