Baked Stuffed Conchiglioni with Ricotta and Tomato

The baked stuffed conchiglioni with ricotta and tomato are a classic of Italian cuisine. Here is the recipe:

Ingredients

• 250 g of conchiglioni (large pasta shapes suitable for stuffing)
• 500 g of ricotta
• 400 g of tomato passata
• 100 g of grated Parmesan cheese
• 1 egg
• Fresh basil
• Salt
• Pepper
• Extra virgin olive oil

Preparation

1. Preheat the oven to 180 °C.
2. Start by preparing the filling: in a bowl, mix the ricotta with the egg, add about half of the grated Parmesan, and season with salt and pepper to taste. Mix well until you get a homogeneous mixture. For an extra touch, you can add finely chopped basil.
3. Bring a large pot of salted water to a boil and cook the conchiglioni for about half the time indicated on the package - they must remain very al dente because they will continue cooking in the oven. Drain them and be careful not to break them, then rinse them under cold water to stop the cooking.
4. Butter a baking dish or sprinkle it with extra virgin olive oil and spread half of the tomato passata over it.
5. Take each conchiglione, fill it with the ricotta mixture and arrange them on the baking dish.
6. Once all the conchiglioni are filled, cover them with the remaining tomato passata and sprinkle with the remaining Parmesan.
7. Bake the conchiglioni and cook for about 20-25 minutes or until the surface is golden brown and au gratin.
8. At the end of cooking, let the conchiglioni rest for a few minutes before serving, garnishing with fresh basil leaves for a touch of color and flavor.

Curiosity

The conchiglioni are perfect for stuffing thanks to their shape similar to large shells, which allows them to hold the filling well. Traditionally, stuffed conchiglioni are prepared with a variety of fillings, such as spinach and ricotta or minced meat, but the version with ricotta and tomato remains one of the most loved for its simplicity and fresh, light taste.