Summary

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

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Instructions

1. Bring the conchiglioni to the boil (but do not cook).
2. 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.
3. 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.
4. Bake in a preheated oven at 200 ° C (convection 180 ° C) for about 30 minutes.