Procedure

Baked conchiglioni stuffed with ricotta and herbs are a very easy and quick dish 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. Still, I advise you to leave the ricotta for at least a couple of hours in a colander 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 it STEP BY STEP VIDEO RECIPE on my YouTube channel.

For the tomato sauce, Put the in shirt garlic in a pan and a little extra virgin olive oil (If you like spicy you can add a bit of chilli), brown it and add the tomato puree. If in season, You can combine a little 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 RECIPE VIDEO .

Mix the ricotta with a whisk until it is reduced in cream, then add the chopped herbs, 60 grams of Parmigiano Reggiano DOP, pecorino, egg yolk and mix everything well. Taste and adjust seasoning. Season the ricotta filling for the stuffed pasta with a little black pepper and the 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 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 the shells have cooled down slightly, filling each conchiglione with the ricotta stuffing and herbs. Cover the bottom of a pan with a little tomato sauce and a few bows of butter and lay the shells stuffed with ricotta, so that the part with the filling is turned towards the other, as you see in RECIPE VIDEO. Sprinkle the stuffed shells with the tomato sauce and add a little grated Parmesan cheese and a few bows 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!