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  • Conchiglioni stuffed with rapini and camembert from Stefano Faita
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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