Conchiglioni baked stuffed with ricotta cheese and herbs: love the stuffed pasta. And if it is a pastry filled with ricotta cheese and baked in the oven, rich and creamy, Almost in paradise. If you're like me, you should definitely save and redo the recipe Conchiglioni striped baked stuffed with ricotta cheese and herbs: a first delicious dish, perfect for Sunday lunch and that you can also prepare in advance and bake in the oven at the last minute. Whether they are simple to prepare you can see yourself watching VIDEO RECIPE STEP BY STEP on my YouTube channel. And if you love baked pasta, have a look at all my BAKED PASTA RECIPES, including the famous TIMBALLO OF SICILIAN ANELLETTI.
Tips for perfect baked stuffed conchiglioni
To prepare this stuffed pasta in the oven you can use the Jumbo shells, as I did, or the lumaconi. Both formats are perfect to stuff and, since they are grooved, hold the sauce. I chose a stuffing rich but very easy to prepare: sheep's milk ricotta well-seasoned, to which I added herbs boiled and chopped (I used the Catalonia but you can use spinach, Swiss chard, chicory) and because I like green peeping amid the white creamy ricotta, and because the slight bitter aftertaste of herbs goes well with the sweetness of ricotta cheese.
Also for baked shells stuffed with ricotta and herbs, as with any stuffed pasta baked in the oven, is essential to keep an eye on the cooking of pasta: I, I love her very al dente, The newly sbollento. Oh, you have to cook half (or a little’ less) the time indicated on the package, because then the dough will undergo a further baking in the oven.
The ricotta stuffed obviously blend well with the tomato sauce and I am sure that, when this dish will arrive in table, will please all. In the unlikely event that were to make some codpiece stuffed with ricotta, you can store it in the refrigerator, covered with plastic wrap to touch food, and heat it in a pan with some butter. Have a good day!
350 grams or slugs Conchiglioni machine
600 grams of ricotta cheese
300 grams of herbs (Spinach, chicory, chard or Catalonia)
an egg yolk
750 ml of tomato puree
a clove of garlic
salt and pepper, to taste
nutmeg, to taste
100 grams of shredded PDO parmigiano reggiano
60 grams of grated pecorino romano Pdo
40 grams butter
extra virgin olive oil, to taste
The conchiglioni baked stuffed with cottage cheese and herbs are a plate very easy and quick to prepare, just follow a few small precautions. I suggest you prepare the tomato sauce in advance, so that it is cold when you put on the filled pasta: so the dough will keep better cooking.
Even the herbs are boiled in advance, left to drain in a colander and then well wrung. Yet, I recommend you leave the cottage cheese for at least a couple of hours in a schoolboy in the refrigerator, in such a way that it loses any excess water. A cottage cheese less humid and aqueous is more workable and will get a better result.
To make sure you don't make a mistake, look at the VIDEO RECIPE STEP BY STEP on my YouTube channel.
For the tomato sauce, put the poached garlic and some extra virgin olive oil in a pan (If you like spicy you can add a bit of chilli), brown it and add the tomato puree. If in season, you can combine some basil with tomato. Add salt and cook the tomato sauce for Conchiglioni filled until it is very narrow. Allow to cool completely the tomato sauce and stored in the refrigerator.
Clean the herbs, boil them in salted boiling water, drain and let cool in a colander. Once the herbs are cold, squeezing them well with your hands and chop with a knife, as you see in VIDEO RECIPE .
Mix the ricotta with a whisk until it is reduced in cream, then add the chopped herbs, 60 grams of Parmigiano Reggiano DOP, pecorino, the egg yolk and mix it all up well. Taste and adjust seasoning. Season the ricotta filling for the stuffed pasta with a little black pepper and nutmeg.
Blanch the Conchiglioni or the striped snails in salted boiling water: You need to cook less than half of the cooking time indicated on the package, in such a way that the pasta al dente remains even after the second baking in the oven. I suggest you put a drizzle of oil in the boiling water and cook the pasta over low heat, so that the conchiglioni do not stick on the bottom and do not break. Drain the conchiglioni al dente and put them in a dish. When they have cooled slightly, filling each conchiglione with the ricotta stuffing and herbs. Cover the bottom of a baking tray with a little tomato sauce and a few shells of butter and lay down the shells stuffed with ricotta, so that the part with the stuffing is facing the other, as you see in VIDEO RECIPE. Sprinkle the stuffed shells with the tomato sauce and add a little grated Parmigiano Reggiano and a few flakes of butter. Cover the pan with a sheet of aluminum foil.
Bake the conchiglioni stuffed with ricotta and herbs for 15 minutes, then remove the sheet of aluminum foil and leave gratinating stuffed pasta ricotta for another 10 minutes. Churning out, let stand the conchiglioni stuffed with ricotta and herbs for 2-3 minutes and serve. Bon appétit!