Conchiglioni with ricotta is a tasty and creamy first course that highlights the delicate flavor of ricotta. The conchiglioni pasta is stuffed with soft and fragrant ricotta, enriched with a savory ragù and a velvety béchamel. Everything is gratinated in the oven with a generous sprinkle of Parmesan and Galbanino cheese. A touch of nutmeg adds a hint of spice that makes this dish even more special. Best enjoyed hot and stringy, they are perfect for a convivial dinner with family or friends.
Cook the conchiglioni until al dente
Prepare the filling with ricotta, whole beaten eggs, chopped Galbanino, nutmeg, and some grated Parmesan
Fill the conchiglioni with the filling, spread some ragù and béchamel in a buttered baking dish, and place the filled conchiglioni on top
Cover them with béchamel and ragù
Sprinkle with Parmesan and, after adding some butter flakes, bake at 180 degrees for about 20 minutes or until the surface is gratinated
Oven
Pan
Bowl
Grater
Italia
| 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 |
