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Conchiglioni stuffed with rapini and camembert from Stefano Faita

Conchiglioni stuffed with rapini and camembert from Stefano Faita

Crêpes, bread and sandwiches | Easy | 50 minutes
Crêpes, bread and sandwiches
Easy
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Recipe details

Ingredients

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Directions

  1. Cook pasta for 10 minutes in a saucepan of boiling, salted water. Drain and place on a clean cloth to cool.
  2. To prepare the stuffing, put the rapini, ricotta, Camembert, prosciutto cotto, and Pecorino in a food processor; season with salt and pepper, and blend until smooth.
  3. Using a pastry bag, fill the cooled pasta shells with the rapini mixture.
  4. Generously grease the bottom of a large baking dish.
  5. Place the stuffed conchiglioni in the dish. Sprinkle with grated Parmesan, top with knobs of butter, and drizzle with olive oil.
  6. Bake at 190°C (375°F) for 20 minutes. Place under the broiler for the final 2 minutes.

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