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Dried tomato conchiglione
In a partnership with
@delirecđ§đ·Brazil
âąView in original language
(PortuguĂȘs)
20 min(s)
1 servings
Chef Camila
@chefcamilacassilha- Ingredients
- Recipe
- dried conchiglione200 g
- Mashed ricotta1 cup
- Chopped sun-dried tomato1/3 cup
- Chopped Onion1/4 cup
- Minced garlic1 teaspoon
- Ghee Butter1 dessert spoon
- Dried Oregano to taste
- Sea salt to taste
- White sauce (BĂ©chamel) to taste
- For the filling, heat the butter in a skillet and brown the onion and garlic, add the sun-dried tomato, ricotta and mix. Adjust the salt and finish with the oregano. Reserve.
- Cook the conchigliones until they are al dente. Rinse in ice water to stop the cooking, drain well and set aside.
- Stuff each Conchiglione and place on a platter with the white sauce.
- Place in a preheated oven at 200ÂșC and bake for about 10 minutes.
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