Description
A delicious and simple recipe for Conchiglioni filled with creamy ricotta and sweet peas, easy to prepare for any occasion.
Ingredients
- 12 conchiglioni pasta shells
- 1 cup ricotta cheese
- 1 cup fresh or frozen peas
- 2 cloves garlic, minced
- 1/4 cup fresh herbs (basil or parsley), chopped
- Salt and pepper, to taste
- 1/2 cup grated Parmesan cheese, for garnish
Instructions
- Boil the conchiglioni pasta in salted water until al dente, then drain and set aside.
- In a bowl, mix ricotta, peas, garlic, and herbs. Season with salt and pepper.
- Stuff the mixture into the conchiglioni shells generously.
- Place the stuffed shells in a deep baking dish.
- Bake in a preheated oven at 350°F (175°C) for about 25-30 minutes until heated through and golden on top.
- Garnish with grated Parmesan and serve family-style.
Notes
For a gluten-free option, substitute with gluten-free pasta shells. You can also add protein like cooked chicken or sautéed shrimp.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian