Conchiglioni Stuffed with Ricotta and Chives

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.