Conchiglioni with ricotta are a tasty and creamy first course that puts the delicate flavor of ricotta at the center. The conchiglioni pasta is filled with a soft, fragrant ricotta, enriched with a flavorful ragù and a velvety béchamel sauce. Everything is gratinated in the oven with a generous sprinkling of Parmigiano cheese and Galbanino. The touch of nutmeg adds a hint of spice that makes this dish even more special. Best enjoyed hot and gooey, they are perfect for a convivial dinner with family or friends.
Cook the conchiglioni al dente
Prepare the filling with the ricotta, the whole beaten eggs, the chopped Galbanino and nutmeg, and a little grated Parmesan
Fill the conchiglioni with the filling, spread a little ragù and a little béchamel in a buttered baking dish and arrange the stuffed conchiglioni in it
Cover them with the béchamel and the ragù
Sprinkle with Parmesan and, after adding a few flakes of butter, bake at 180 degrees for about 20 minutes or until the surface is gratinated
Oven
Frying pan
Bowl
Grater
Italia
| Energy (kcal) | 189.11 |
| Carbohydrates (g) | 23.71 |
| of which Sugars (g) | 3.37 |
| Fat (g) | 6.96 |
| of which Saturates (g) | 1.87 |
| Protein (g) | 7.95 |
| Fiber (g) | 0.82 |
| Sale (g) | 0.03 |
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