Summary

Ingredients

• 22 large mussel noodles (Conchiglioni)

For the filling:

• 250 g ricotta
• 100 g parmesan cheese
• 2 small egg (s)
• 1 organic lemon (zest)
• 1 tablespoon thyme

For the tomato sauce:

• 400 ml tomato (s), chopped
• 100 ml cream
• 1 clove garlic
• 2 pinch (s) sugar
• 1 teaspoon cinnamon powder
• chilli flakes
• Salt and pepper
• Basil, chopped

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Instructions

1. Cook the conchiglioni in salted water until just al dente. I usually subtract 2 minutes from the cooking time stated on the package. When the cooking time is over, drain the pasta and rinse in cold water.
2. Preheat the oven to 190 ° C top / bottom heat.
3. In the meantime, mix the ricotta with 50 g parmesan and the eggs. Stir in the lemon zest and thyme and season with salt and pepper.
4. For the sauce, mix the chopped tomatoes with the cream and, depending on the acidity of the tomatoes, mix the sugar. Finely chop the garlic clove and stir in as well. Season the sauce with cinnamon, chilli flakes, salt and pepper.
5. Put the tomato sauce in a baking dish. Press the pasta lightly into the sauce and fill it with the ricotta mixture. This is best done with a piping bag (if necessary, put in a freezer bag and cut off a corner and press it out there). You can also add the mixture to the pasta with a teaspoon, but you need patience. Put the remaining 50 g of parmesan on top of the pasta.
6. Place the baking dish in the preheated oven on the middle rack and bake the pasta for about 35 minutes. I always cover it lightly for the first 15 minutes so that the pasta doesn`t dry out and become hard.
7. Chop the basil and add to the pasta before serving.