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Conchiglioni stuffed with tomato sauce by Maxime Sorriaux

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2 zucchini

2 cloves garlic

1 half onions

20 mint leaves

300g Ricotta

100g parmesan

250g Conchiglioni pasta

Olive oil with basil

1 jar of tomato sauce with olives


    Grate the 2 zucchini

    Chop the garlic

    Chop the onion

    Chop the mint

    In a hot pan and with a dash of basil olive oil, sauté the garlic and onion

    Add the zucchini and cook for ten minutes

    Salt and pepper

    Add 250 grams of ricotta and chopped mint

    Mix and the stuffing is ready

    In parallel cook the conchiglionis.

    Cool them under cold water once cooked

    In a gratin dish place the tomato sauce with olives, stuff the pasta and arrange it nicely

    Sprinkle with the remaining ricotta and Parmesan cheese Gratin in the oven at 180 degrees for 15 minutes

    Recipe by Maxime Sorriaux