How To Cook Conchignon Pasta With Ricotta And Tomato Sauce - Recipe

Nia Rouseberg Author: Nia Rouseberg Time for reading: ~1 minutes Last Updated: August 08, 2022
How To Cook Conchignon Pasta With Ricotta And Tomato Sauce - Recipe

Learn how to cook "Conchignon pasta with ricotta and tomato sauce". Delicious recipe.

Pasta recipes are becoming more and more diverse. With this delicious offer, you can diversify the pasta shells and delight your senses! Here we go!

Required products :

About the pasta:

  • 16 conchions
  • 3 tablespoons fresh basil
  • 125 grams of mozzarella (one small ball)
  • 3 tablespoons parmesan

For the filling:

  • 150 grams of ricotta
  • 125 grams of mozzarella
  • 2 tablespoons parmesan
  • 16 leaves of fresh basil
  • salt and pepper

For the tomato sauce:

  • 4 tablespoons olive oil
  • 2 cloves garlic
  • 800 grams of chopped canned tomatoes
  • fresh basil
  • salt and pepper

Method of preparation :

Turn on the oven to preheat to 200 degrees.

Boil the pasta in salted boiling water for about 7-8 minutes. Check it out so you don't cheat on it. When the pasta is ready, slightly raw in the middle (al dente), take it out and squeeze well. Make sure there is no water left in the shells as it can boil them. Set them aside.

For the filling, crush the ricotta with a fork, add the finely chopped mozzarella and grated Parmesan cheese. Sprinkle with a little salt and pepper and stir to mix the ingredients well. Fill each of the 16 shells with the mixture and place a fresh basil leaf on top.

In a well-heated pan, prepare the sauce. Add the fat and crushed garlic cloves, fry until soft. Add the tomatoes and a few basil leaves, season with salt and pepper, simmer for 25 minutes.

In a deep pan, spread some of the tomato sauce on the bottom. Arrange the stuffed pasta shells on top. Pour the remaining sauce, sprinkle with Parmesan cheese, and on top put slices of mozzarella. Cover the pan with aluminum foil and bake for 35 minutes. After the specified time has elapsed, remove the foil and return to the oven for another 5 minutes until the cheese is browned.

 

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