Conchiglioni Stuffed with Ricotta and Chives

Conchiglioni Stuffed with Ricotta and Chives


1 c. ricotta
1/2 c. Parmesan
1/4 c. fontina cheese
2 egg yolks
1 Tbsp. unsalted butter
1/4 c. whipping cream
3 – 4 c. tomato sauce
1/2 c. Parmesan
2 Tbsp. fresh chives
1 lb. conchiglioni (cooked)


Mix ricotta, 1/2 cup Parmesan, fontina, chives and egg yolks together in bowl.

Stuff pasta shells with cheese mixture.

Preheat oven to 375°F.

Butter the bottom of a casserole.

Put a thin layer of cream in the casserole dish.

Place shells in a single layer.

Pour tomato sauce over top and sprinkle with 1/2 cup of Parmesan.

Put casserole in oven and bake for 15 minutes. Garnish with chopped fresh chives and serve. Serves 4-6.

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