Conchiglioni stuffed baked in the oven quick and easy recipe

Stuffed shells in the oven: a recipe for special occasions or more simply for a Sunday lunch. The pasta shape (conchiglioni) allows you to easily accommodate the filling. It is a bit of a transposition of cannelloni into another pasta format.

INGREDIENTS FOR 4 PEOPLE

  • 320 gr of Conchiglioni
  • 500 gr of tomato puree
  • 500 of ricotta
  • 250 of provolone
  • 100 gr of ham
  • 100 gr of Parmesan cheese
  • 2 tablespoons of extra virgin olive oil
  • Salt and Pepper To Taste

Prep Time: 15 min Cooking time: 20 min Execution: average

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How to make baked stuffed Conchiglioni

Put the oil and tomato puree in a saucepan and cook for about 40 minutes. Meanwhile, prepare the filling in a fairly large container by putting the ricotta, a grated nutmeg if you prefer, pepper, salt, diced cooked ham and about half of the provolone cut into very small cubes.

Stuffed shells in the oven
Stuffed shells in the oven

Put a little sauce on the bottom of an ovenproof dish,

Stuffed shells in the oven
Stuffed shells in the oven

In the meantime, you have cooked the cochiglioni in abundant salted water by draining the pasta a minute earlier than the cooking time indicated on the package, place the conchiglioni in the pan and start filling the conchiglioni using a pastry syringe or a teaspoon,

Stuffed shells in the oven
Stuffed shells in the oven

when the filling is complete, cover the conchiglioni with the remaining sauce and sprinkle the surface with grated Parmesan. Bake at 220 ° for 10-13 minutes. And your simple and quick conchiglioni are ready! Leave to cool and serve .... GOOD APPETITE !!!

WINE PAIRING: Colli Etruschi Viterbesi Violone Doc

In this blog for wine pairings I have consulted the site most of the time: www.bodegasdevino.org

Stuffed shells in the oven

Stuffed shells in the oven

Enjoy your meal!

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