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16 large pasta shells (conchiglioni rigati)
45g Parmesan cheese, grated
2 Mozzarella balls, chopped finely
150g ricotta
30g Parmesan cheese, grated
some fresh basil sprigs
sea salt & freshly ground black pepper
Salsa di pomodoro
30ml olive oil
2 crushed garlic cloves
2 tins of Roma tomatoes, chopped
hanful basil leaves, chopped
sea salt & freshly ground black pepper
Today we are making Consiglioni rigatti con 3 formaggi, large pasta shells with three types of cheese. A delicious recipe with al dente, stuffed pasta shells. Moreover, it is easy to make, quick to prepare and everyone loves this pasta, little & large!
How to make Consiglioni rigatti con 3 formaggi
Start by cooking the pasta shells and then make the filling
Cook the pasta shells in water with a dash of salt in 15 minutes al dente. Drain and let it cool.
Mash the ricotta with a fork, stir in mozzarella, Parmesan and salt & pepper to taste.
Heat the olive oil and fry the garlic in it. Add the two tins of tomatoes.
Season the tomato salsa with basil, sea salt and black pepper. Let 25 minutes gently simmer.
Check if there is no remaining water in the pasta shells before you stuff them.
Place a basil leaf in each pasta shell, stuff them with the cheese mixture.
Pour a layer of tomato salsa in an ovendish and place the pasta in it.
Divide the remaining tomato salsa over the pasta shells.
Preheat the oven to 200 °C.
Sprinkle with Parmesan cheese and the second chopped mozzarella ball.
Cover the dish in aluminum foil and bake the pasta for 35 minutes.
Remove the foil then bake the pasta dish an extra 5 minutes to melt the cheese.
Serve the pasta hot from the oven with ciabatta, herb butter and a simple green salad on the side.