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
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.
Put a little sauce on the bottom of an ovenproof dish,
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,
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
Enjoy your meal!