Conchiglioni ripieni al forno with Parmigiano Reggiano - A TASTE OF EUROPE
This delicious pasta bake takes a little time to prepare, but it is well worth it. Crumbly, grainy 40-month Parmigiano Reggiano is added to enrich the ricotta f
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Ingredients
- 250g conchiglioni pasta (large shells)
- salt
- 30g grated Parmigiano Reggiano
- ½ x mozzarella ball, sliced in small pieces
- 3 tbsp extra-virgin olive oil
- 2 x garlic cloves, finely sliced
- 700 ml tomato passata approx.
- 350 ml water (rinsed out of the passata jar)
- handful of basil leaves
- pepper
- 1 tbsp extra-virgin olive oil
- 1 x medium-sized red onion, finely sliced
- 350g ricotta
- 150g cooked ham, finely sliced
- 50g grated Parmigiano Reggiano
- black pepper
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