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Baked conchiglioni with cheese filling

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Ingredients for 4 servings:

  • 500 g pasta (conchiglioni)
  • 2 balls of mozzarella
  • 500 g ricotta
  • 2 slices of feta cheese
  • 1 can of tomatoes, chopped
  • Parsley
  • Garlic
  • Italian-style herbs
  • salt and pepper
  • Parmesan, grated
  • Fat for the mold

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Bring the conchiglioni to a boil (but do not cook completely). Meanwhile, dice the mozzarella and feta cheese. Mix the ricotta in a bowl until smooth, then stir in the mozzarella and feta cheese. Stir in the chopped parsley and crushed garlic (amount to taste). Season the filling with salt and pepper and spoon into the conchiglioni. Place the conchiglioni in a greased baking dish. Season the diced tomatoes with Italian herbs, salt, and pepper, and spoon over the filled pasta. Finally, sprinkle with Parmesan cheese. Bake in a preheated oven at 200°C (180°C fan-assisted oven) for about 30 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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