Conchiglioni filled with basil pesto flavored ricotta cheese
Preparation
40 min
Difficulty
Intermediate
Servings
4
Preparation
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.
Ingredients
- 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