Conchiglioni con ricotta

Conchiglioni con ricotta, somehow sounds nicer in italian, then it's english translation " pasta shells stuffed with ricotta",  The great thing is, does not matter what language you say it in, either way it is  a delicious dish. I have always wanted to make this dish, but have never been able to buy the shells, here on the island. Well that changed, last week when in my local supermarket, I found a bag of these large shells, in the pasta aisle. I jumped for joy ( really I did, thats often what I do, when I find products,  I have been searching for ) and grabbed a couple of bags ( around these parts, if you see it at the supermarket, BUY IT, more than one) sometimes things are brought in, and then never appear again ( I swear, I am still waiting for them to stock, blueberries again, haven't seen them since  circa 2002).  I usually stuff canelloni shells, this way also. The filling is quite forgiving, as you could add, all sorts of things to it, flavor wise. Spinach is a great addition, as well, but alas around our table, one of my monkees is stubborn has an aversion to spinach, so as to avoid screaming misery at the dinner table, I went sans spinach.  Hope you give them a try.

most of the ingredients

the shells ( I am still jumping for joy )

the ricotta cheese

I like to make the filling first, so than it chill's while the pasta cooks

mix everything together

the shells, cook in a large pot of salted water, these cook 14 minutes

strain the pasta, and rinse with some cold water, to stop the cooking

bottom of a baking dish, drizzle with olive oil, and spread half the tomato sauce

place filling in a piping bag, or a ziploc bag, and cut off the tip, you can stuff the shells using a spoon too

place shells in the baking dish ( this recipe makes two dishes)

cover with remaining sauce ( I think bechamel would be really good here too)

bake 180º/350 covered, for about 45 mins.

Enjoy

CHEESE STUFFED PASTA SHELLS

Ingredients:

1 pkg jumbo shells
4 cups  ricotta cheese ( I used 4 packages 250g)

1 bag shredded mozzarella cheese
1 package grated Parmesan/Pasta cheese
2 eggs, beaten
1 tablespoon chopped fresh parsley
3/4 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
2 jars  spaghetti sauce

Instructions:
Heat oven to 350 degrees.
Cook pasta according to package directions; drain.
In a large bowl, stir together cheese, eggs, parsley, oregano, salt, and pepper.
Spread 1/2 cup spaghetti sauce in a baking dish.
Fill each cooked shell with about 2 tablespoons cheese mixture. Or use a ziploc bag or piping bag.
 Layer in baking dish.
Pour remaining sauce over shells.
Sprinkle with additional Parmesan.
Cover with foil and bake  about 45 minutes until bubbly.
***this makes alot, for my family of 5 it was perfect, we had leftovers for lunches next day

ENJOY!

xo,Diana