Baked Conchiglioni with Cheese Filling
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g pasta (Conchilioni)
- 2 scoops mozzarella
- 500 g ricotta
- 2 slices feta cheese
- 1 can tomato (s), cut into pieces
- parsley
- garlic
- Italian style herbs
- salt and pepper
- Parmesan, grated
- Fat for the shape
Print Recipe
Pin Recipe Instructions
- Bring the conchiglioni to the boil (but do not cook).
- Meanwhile, dice the mozzarella and feta cheese. Mix the ricotta in a bowl, stir in the mozzarella and feta cheese. Stir in chopped parsley and crushed garlic (amount as desired). Season the filling with salt and pepper and pour into the conchiglioni with a spoon.
- Put the Conchiglioni in a greased baking dish. Season the chopped tomatoes with Italian herbs, salt and pepper and pour over the filled pasta. Finally sprinkle with parmesan.
- Bake in a preheated oven at 200 ° C (convection 180 ° C) for about 30 minutes.
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