Giorgio's Baked Summer Conchiglioni

Baked Summer Conchiglioni

Serves: 6 people

Prep: 10 mins

Cook: 25 mins

Total: 35 mins

Ingredients

350g Conchiglioni

500g Ricotta cheese

1 zucchini, grated

1 cup frozen peas

Handful of basil, roughly chopped

Zest 1 lemon

Salt & Pepper to season

Pangrattato:

1 cup breadcrumbs

2 tbsp olive oil

Salt to taste

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1 cup grated parmesan cheese

Extra basil leaves for garnish

Olive oil to taste

Instructions

Step 1

Bring a large pot of salted water to the boil. Cook the conchiglioni for less than the packet instructions. The shells should remain firm to hold the filling. Drain well and set aside to cool.

Step 2

In a mixing bowl, combine the ricotta, grated zucchini, peas, basil, and lemon zest. Season generously with salt and black pepper and mix until the filling is evenly combined.

Step 3

To make the pangrattato, heat the olive oil in a small pan over medium heat. Add the breadcrumbs and a pinch of salt. Toast, stirring continuously, for 3–4 minutes or until golden and crisp. Remove from the heat to cool.

Step 4

Preheat the oven to 180°c. Lightly grease a baking dish with olive oil. Fill each pasta shell with the ricotta mixture and arrange them in the dish. Scatter the grated parmesan over the top, followed by an even layer of pangrattato. Bake for 20-25 minutes or until the cheese has melted on top and is golden and crispy.

Step 5

Serve warm with fresh basil leaves and a drizzle of extra virgin olive oil.

Step 6

Step 7

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Step 9

Notes

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