Ricotta and Chard Conchiglioni
What does it include?
Ingredients
- 250 g conchiglioni (large pasta)
- 400 g fresh ricotta
- 250 g cooked and drained chard
- 1 egg
- 60 g grated parmesan cheese
- 1 clove of garlic, minced
- Salt and pepper to taste
- Nutmeg (optional)
- 400 ml tomato sauce
- 150 g grated mozzarella
- 15 ml olive oil
How to prepare it step by step?
Preparation
- Boil the conchiglioni in plenty of salted water until al dente (about 8-10 minutes). Drain and set aside.
- Chop the cooked chard and mix it with ricotta, egg, parmesan, garlic, salt, pepper, and nutmeg until well combined.
- Fill each conchiglioni with the ricotta mixture using a spoon or a piping bag for precision.
- Spread a layer of tomato sauce in a baking dish and arrange the stuffed conchiglioni on top.
- Sprinkle with mozzarella and drizzle with olive oil.
- Bake at 180°C for 20 minutes or until the cheese is golden and bubbly.
- Serve hot, garnished with extra parmesan for an added touch of flavor.
Full description
Indulge in this Italian pasta masterpiece with XL conchiglioni filled with a luscious blend of creamy ricotta, sautéed chard, and a hint of mild spices. Baked to perfection with a rich tomato sauce and melted mozzarella, this dish offers a symphony of flavors and textures. The nutty aroma of parmesan and the earthy chard create a comforting yet elegant experience, ideal for a memorable dinner. Enjoy the harmonious blend of creamy, savory, and slightly tangy notes, enhanced by a subtle hint of nutmeg.
