Conchiglioni ripieni di ricotta

Big pasta shells stuffed with ricotta

Preparation info

  • Serves


    • Difficulty


Appears in

Anna Del Conte on Pasta

Anna Del Conte on Pasta

By Anna Del Conte

Published 2015

  • About

This stuffing can also be used with cannelloni.


  • 250 g/9 oz conchiglioni
  • 4 tbsp unsalted butter, plus extra for the dish


Preheat the oven to 180°C/350°F/gas mark 4. Butter a large, shallow baking dish.

Drop the pasta shells into rapidly boiling salted water and cook according to the packet instructions. Drain well.

While the pasta is cooking, make the stuffing. Squeeze the milk from the b