Conchiglioni filled with basil pesto flavored ricotta cheese

Conchiglioni filled with basil pesto flavored ricotta cheese

Preparation 40 min
Difficulty Intermediate
Servings 4


Cook the Conchiglioni and place them upside-down on a rag. Meanwhile, mix the ricotta with the Basil pesto and the Parmigiano Reggiano. Add salt and pepper to taste. Fill the Conchiglioni 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 Bioitalia Basil sauce.


  • Conchiglioni 375 gr
  • Basilicolio 15 ml (about 1 tbsp)
  • Extra virgin olive oil 30 ml (about 2 tbsp)
  • Basil sauce 1 jar
  • Breadcrumbs 20 grams (about 1.5 tbsp)
  • Salt to taste

For the filling:

  • Ricotta 500 gr
  • Parmigiano Reggiano 25 gr (about 2 tbsp)
  • Basil pesto 1 jar
  • Dried tomatoes 1 jar
  • Salt and pepper to taste
Sunday Monday Tuesday Wednesday Thursday Friday Saturday January February March April May June July August September October November December