Conchiglioni with ricotta are a tasty and creamy first course that highlights the delicate flavor of ricotta. The conchiglioni pasta is stuffed with a soft, aromatic ricotta filling, enriched by a flavorful ragù and a velvety béchamel. The whole dish is gratinated in the oven with a generous sprinkling of Parmesan and Galbanino. A touch of nutmeg adds a hint of spice that makes this dish even more special. Best enjoyed hot and gooey, they are perfect for a convivial dinner with family or friends.
Cook the conchiglioni until al dente
Prepare the filling with the ricotta, the whole beaten eggs, chopped Galbanino, nutmeg and a little grated Parmesan
Fill the conchiglioni with the filling, spread a little ragù and some béchamel in a buttered baking dish and place the filled conchiglioni in it
Cover them with béchamel and ragù
Sprinkle with Parmesan and, after placing small knobs of butter, bake at 180°C for about 20 minutes or until the surface is golden and gratinated
Oven
Frying pan
Bowl
Grater
Italy
| Energy (kcal) | 187.05 |
| Carbohydrates (g) | 24.3 |
| of which Sugars (g) | 3.22 |
| Fat (g) | 6.86 |
| of which Saturates (g) | 1.81 |
| Protein (g) | 8.13 |
| Fiber (g) | 0.57 |
| Sale (g) | 0.03 |
