Large shells filled with basil pesto and ricotta cheese
Preparation
40 min
Difficulty
Intermediate
Servings
4
Preparation
Cook the large shells and place them upside-down on a rag. Meanwhile, mix the ricotta cheese with the pesto sauce and the Parmigiano Reggiano. Add salt and pepper to taste. Fill the Large shells with this mix and a half dried tomato. Place all of them in an oven pan previously greased with oil, sprinkle the bread crumbs on them and season with a drizzle of BasilicOlio. Cook au gratin at 180° C for 15 minutes. Serve them with warm Basilico.
Ingredients
- large shells 375 gr (1 box)
- BasilicOlio 15 ml (1 tablespoon)
- extra virgin olive oil 30 ml (2 tablespoons)
- Basilico 350 gr (4 cups)
- bread crumbs 20 gr (1 1/2 tablespoon)
- Salt to taste
Filling:
- ricotta cheese 500 gr ( 2 cups)
- Parmigiano Reggiano cheese 25 gr (1/4 cup)
- pesto sauce with basil 160 ml (1 jar)
- Salt and pepper to taste
- dried tomates 180 gr (1 cup)
