Conchiglioni Stuffed with Ricotta and Chives

Ingredients

Serves 4-6.

• 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)

Directions

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

2. Stuff pasta shells with cheese mixture.

3. Preheat oven to 375°F.

4. Butter the bottom of a casserole.

5. Put a thin layer of cream in the casserole dish.

6. Place shells in a single layer.

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

8. Put casserole in oven and bake for 15 minutes. Garnish with chopped fresh chives and serve.