A classic Italian pasta bake that is usually made with ragu or ricotta and spinach as a filling and baked in tomato sauce and bechamel…delicious right? I wanted something a bit lighter for summer days so I filled the shells just with ricotta and walnuts and used only marinara. The end result turned out very flavorful!
If you try it let me know!
- 30 conchiglioni
- 250 gr ricotta
- A handful of good quality walnuts, chopped
- 1/2 tsp nutmeg
- 70 g Parmesan cheese, grated
- Season to taste being careful as Parmesan is already full of flavor
- A jar of your favorite marinara sauce or your own
- Some fresh basil leaves, chopped, to garnish
- 50 g Parmesan grated to serve
- Cook the conchiglioni a little less than the time required for al dente then drain and let the pasta cool. I would advise to separate the shells before they cool as they may stick together.
- Cover the bottom of an oven dish with some of the tomato sauce.
- Using a teaspoon or a piping bag (for cleaner results) , fill each conchiglioni 3/4 full, then place in the oven dish.
- Pour the rest of the tomato sauce over the shells and finish with a generous sprinkling of Parmesan
- Bake in a preheated oven 200° C for about 20 minutes until the top starts to brown.
- Garnish with fresh basil
- Serve immediately with extra grated Parmesan.