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Stuffed Conchiglioni

For 4 persons

  • 16 Conchiglioni (pasta shells)
  • 2 bunch of spring onions
  • 1 bunch of parsley
  • 300g herb cream cheese
  • 100g mountain cheese
  • 75g parmesan
  • 50ml cream
  • 1 onion
  • 3 red bell peppers
  • 1 can chopped bell peppers
  • Salt, pepper, garlic, chilli, broth
  1. Cook the pasta in boiling water until al dente, drain them, sprinkle with cold water.
  2. Peel the onion and garlic, cut them into fine rings and stew them in oil.
  3. Cut the bell pepper into strips, add them to the onions and garlic, continue stewing.
  4. Add the chopped bell peppers, cook for 10 minutes, puree.
  5. Season with salt, pepper, chilli and broth.
  6. Place it in a greased baking dish.
  7. Finely chop the spring onions, stew in butter.
  8. Mix with chopped parsley, cream cheese, grated cheese and cream, season with pepper.
  9. Add the mixture to the pasta shells and put it in a mould.
  10. Wrap the sides of an aluminum foil tightly around the mould and bake at 200°C for about 15 minutes.
  11. Remove the foil and continue baking for about 10 minutes.

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