Conchiglioni ripieni di ricotta e provola al forno

Ingredients

• 40 conchiglioni dei Campi (10 per person)
• 400 g ricotta
• 200 g smoked provola
• 2 Tbsp Genoese pesto
• 60 g parmesan
• Salt

For the tomato sauce

• 1 can peeled tomatoes
• 1 clove garlic
• Spicy pepper
• Basil
• Extra-virgin olive oil
• Salt

Instructions

First prepare the tomato sauce. Heat the olive oil in a casserole and add the garlic and spicy pepper and cook gently. Add the tomatoes cut into strips and cook over low heat to avoid burning the tomatoes.

Boil the conchiglioni in salted water for just a few minutes - they should just barely have softened when you drain them. Mix the ricotta until soft, then add the provola cut into slices. Fill the shells with this mixture. Put some of the tomato sauce in the bottom of a baking pan, then carefully place the stuffed shells into the pan, covering them with more tomato sauce afterwards. Add a generous sprinkling of parmesan and a few leaves of basil. Put in the oven at 180°C for about 20-25 minutes. Let sit for a few minutes before serving.

Note

Some like to add spinach to this recipe. If you care to do so, make sure that you squeeze all excess water from the spinach before blending the spinach with the ricotta in a mixer or blender. Then add the provola and finish the recipe as indicated above.

Difficulty Level: medium Appreciation: Time for preparation: 30 minutes Cooking time: 25 minutes Share: 4 persons