Cheese Conchiglione – Mother’s Recipes

The taste of Italy on your table for a special lunch with family or friends, with a delicious dish that is very easy to make.

Ingredients

• 40 shells cooked al dente
• Butter

Filling Ingredients

• 1 cup coarsely grated mozzarella
• 1 cup coarsely grated provolone cheese
• 400 grams of fresh ricotta
• 1 cup of cottage cheese
• Grated nutmeg to taste
• Salt to taste
• ½ tablespoon of dehydrated garlic
• 2 tablespoons chopped green chilli

Sauce Ingredients

• 2 cloves of garlic, chopped
• 2 tablespoons of olive oil
• 2 cans of chopped peeled tomatoes (800 grams)
• Black pepper to taste
• Salt to taste
• 2 tablespoons basil
• Grated parmesan cheese to taste

Preparation Mode

1. Grease a baking dish with butter and set aside.
2. In a bowl, combine the filling ingredients and mix.
3. Fill each shell with about a tablespoon of the mixture.
4. Distribute the shells in the reserved refractory. Reserve.

Sauce Preparation Method

1. In a pan, heat the oil and lightly brown the garlic.
2. Add the tomatoes with the broth from the cans, season with pepper and salt.
3. Boil for ten minutes, keeping the pan covered and over low heat.
4. Preheat the oven to medium temperature.
5. Once the sauce is ready, distribute it over the pasta and sprinkle with basil.
6. Cover the dish with aluminum foil and bake for approximately 20 minutes or until the cheeses melt.
7. Sprinkle with Parmesan cheese before serving.

Mom Tips

If you prefer, you can replace the tomato sauce with white sauce.

Approximate yield of 6 servings.

See also the recipe for 4-cheese lasagna with vegetables.