Large shells filled with basil pesto and ricotta cheese
Preparation
40 min
Difficulty
Intermediate
Servings
4
Preparation
Cook the large shells and place them upside-down on a rag. Meanwhile, mix the ricotta cheese with the pesto sauce and the Parmigiano Reggiano. Add salt and pepper to taste. Fill the Large shells with this mix and a half dried tomato. Place all of them in an oven pan previously greased with oil, sprinkle the bread crumbs on them and season with a drizzle of BasilicOlio. Cook au gratin at 180° C for 15 minutes. Serve them with warm Basilico.
Ingredients
- 375 gr (1 box) of large shells
- 15 ml (1 tablespoon) of BasilicOlio
- 30 ml (2 tablespoons) of extra virgin olive oil
- 350 gr (4 cups) of Basilico
- 20 gr (1 1/2 tablespoon) of bread crumbs
- Salt to taste
Filling:
- 500 gr (2 cups) of ricotta cheese
- 25 gr (1/4 cup) of Parmigiano Reggiano cheese
- 160 ml (1 jar) of pesto sauce with basil
- Salt and pepper to taste
- 180 gr (1 cup) of dried tomatoes
