Main courses · Pasta & rice
Three Cheese Conchiglioni with Tomato Sauce - Conchiglioni ai tre formaggi e salsa al pomodoro
Often called ‘shells’ because of their shape, conchiglie are a type of pasta named after the Italian word for seashell – ‘conchiglia’ . There are three different sizes of shell and each is associated with specific dishes. This recipe features conchiglioni, the biggest, and because of their jumbo size, they are perfect for stuffing and serving ‘al forno’ . Filled with a delicious mix of ricotta and Parmesan, the conchiglioni are nestled in a vibrant tomato sauce and then baked, resulting in a cheesy dish that brings new meaning to ‘cheese and tomato pasta’.
Details
- Difficulty
- Easy
- Prep
- 20 min
- Active
- 20 min
- Cook
- 90 min
- Total
- 90 min
- Yield
- 4 portions
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- Category
- Main coursesPasta & rice
- Time
- Over 1 hour
- Nutrition
- High protein
- Difficulty
- Easy
- Rating
- Well rated
- Parmesan cheese
- 3.5 oz
- fresh basil leaves
- 20
- ricotta cheese
- 8.8 oz
- medium egg
- 1
- ground black pepper
- 1 pinches
- onions
- 3.5 oz
- garlic
- 2 cloves
- olive oil
- 1.1 oz
- conchiglioni rigati
- 16
- water
- water
- tinned chopped tomatoes
- 1.3 lb
- sugar
- 1 tsp
- fine sea salt
- 1 tsp
- ground black pepper
- 0.3 tsp
- mozzarella
- 4.4 oz
Nutritionper portion
Recipe total uses the listed yield. Choose Custom to enter a different number of portions.
- Protein
- 44 g
- Energy
- 2,820 kJ
- Calories
- 674 kcal
- Fat
- 39.9 g
- Carbohydrates
- 31.5 g
Cooking instructions are available on the original Cookidoo® page.
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