Ricotta Stuffed Shells

This recipe comes from the Lazio cuisine, which is usually very simple yet equally tasty. The ingredients for “ricotta stuffed shells” are easily found. Therefore, this recipe is accessible to everyone due to its ease of preparation.

Stuffed Conchiglie with Ricotta

This recipe comes from Lazio cuisine, which is usually very simple but equally tasty. The ingredients for the "ricotta stuffed shells" are easily found.

voti: 5 (6)

Print Recipe Vota la ricetta

Prep Time: 12 minutes minutes

Cook Time: 18 minutes minutes

Total Time: 30 minutes minutes

Course: First courses

Cuisine: Lazio cuisine

Servings: 4 persone

Ingredients

• 300 gr Ridged conchiglie
• 200 gr Ricotta sheep milk, fresh
• 200 gr Tomato pulp
• 100 gr Little peas young, shelled
• 50 gr Pancetta
• 3 tbsp Extra Virgin Olive Oil
• 1 tbsp Wild fennel wild
• 60 gr Pecorino grated
• qb Salt
• qb Pepper

Instructions

• Cook the conchiglie in boiling salty water.
• Drain al dente and cool in ice water for a few minutes.
• Fill with salted ricotta and pepper.
• In a saucepan with a tablespoon of oil, sauté the pancetta cut into fine strips.
• Add the tomato pulp, young peas, and wild fennel.
• Add salt and pepper, then cook over low heat for about 10 minutes, stirring occasionally.
• Add the conchiglie to the saucepan, letting them flavor for one or two minutes.
• Arrange on individual plates, sprinkle with pecorino, and drizzle with some remaining oil. Serve immediately.