Ingredients
- 150g of Conchiglioni
- 200g of Ricotta cheese
- 400g of Broccoli
- 30g of grated Parmesan cheese
Proceedings
Conchiglioni Ripieni con Ricotta e Broccoli, a recipe for a tasty one-pot pasta dish that is perfect for a special occasion but can be eaten whenever you feel like it most.
The result is a baked pasta that is a really tasty one-pot meal that is suitable for a thousand occasions.
RECOMMENDED ACCESSORIES FROM AT THE TABLE WITH THE NUTRITIONIST
Proceedings
1 Done | Cook the pasta in a pot with plenty of boiling salted water |
2 Done | In the meantime, steam the broccoli or blanch it briefly |
3 Done | Blend ricotta cheese with broccoli and parmesan cheese. |
4 Done | Drain the pasta 2 minutes before the end of cooking time and immediately run it under cold water |
5 Done | Fill the shells with the ricotta cream with the help of a pastry bag |
6 Done | Bake for 15 minutes at 200°. |
