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Conchiglioni con ricotta e pesto

Baked Tomato & Cheese Conchiglioni

This baked tomato and cheese conchiglioni recipe is a simple, indulgent, comforting baked pasta dish that you will want to make over and over again. Gennaro Contaldo is the master of all things pasta, and here he mixes sweet, tangy tomato sauce with rich and creamy mozzarella, baked to perfection with giant conchiglioni pasta. A perfect midweek family meal!

Baked Tomato & Cheese Conchiglioni

Baked Tomato & Cheese Conchiglioni from Jamie's Food Tube: The Pasta Book. Gennaro Contaldo's incredible recipe for these cheese and tomato-stuffed giant pasta shells is sure to go down a treat with friends and family. Easy and impressive, Italian food doesn't g…

Use Conchiglioni pasta for the easiest in Italian comfort food #familyfood #kitchenswithoutboundaries #homemade

Conchiglioni Pasta with Creamy Roasted Tomato and Garlic Sauce

Conchiglioni Pasta with Creamy Roasted Tomato and Garlic Sauce (replace the tomato with red pepper)

Ricotta Stuffed Shells with Roasted Tomato Sauce

Ricotta Stuffed Shells with Homemade Roasted Tomato Sauce Roasted Tomato Sauce 3 cups grape tomatoes 1/2 medium white onion 2 garlic cloves 2 teaspoons olive oil 1/2 cup loosely packed fresh basil Pasta and Filling 8 oz large conchiglioni shells (see note) 16 oz (1 container) whole milk ricotta cheese 1 large egg 1/2 cup shredded gouda 1/2 cup shredded fontina 2 teaspoons oregano 1/4 teaspoon salt 1/4 teaspoon black pepper Basil, cut chiffonade for topping