Stuffed Shell Pasta with Ricotta
recipe

*Delicious conchiglioni stuffed with a creamy ricotta filling, topped with tangy tomato sauce. Perfect for a comforting meal.*
Preparation Time: 15 minutes
Cooking Time: 35 minutes
Serving Size: 4
Ingredients:
- 250 g shell pasta (conchiglioni)
- 250 g ricotta cheese
- 100 g grated Parmesan cheese
- 1 egg
- 1 tsp salt
- 1/2 tsp black pepper
- 200 ml tomato sauce
- Fresh basil (optional)
- Oil (for greasing the dish)
Instructions:
1. Cook the shell pasta in salted water until al dente according to package instructions. Drain and rinse with cold water.
2. In a bowl, mix together ricotta, Parmesan cheese, egg, salt, and black pepper until smooth.
3. Fill each shell pasta with the ricotta mixture.
4. Grease a baking dish with oil and spread a little tomato sauce on the bottom.
5. Place the stuffed shells in the dish and pour the remaining tomato sauce on top.
6. Cover the dish with foil and bake in a preheated oven at 180°C (350°F) for about 25 minutes.
7. Remove the foil and bake for an additional 10 minutes until the top is golden brown.
8. Garnish with fresh basil before serving. Enjoy!
Nutritional Information (per serving):
- Calories: 400
- Protein: 20g
- Fat: 18g
- Carbohydrates: 45g
- Fiber: 2g
- Sugar: 5g

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