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Preparation time
15 minutes
Total time:
50 minutes
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Ingredients
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300 g conchiglioni pasta (giant shells)
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300 g rapini, blanched
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200 g ricotta
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100 g Camembert
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100 g prosciutto cotto (cooked ham)
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60 mL (¼ cup) grated Pecorino cheese
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To taste, salt and pepper
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80 mL (1/3 cup) grated Parmesan
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30 mL (2 tbsp.) butter
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30 mL (2 tbsp.) olive oil
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Directions
- Cook pasta for 10 minutes in a saucepan of boiling, salted water. Drain and place on a clean cloth to cool.
- 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.
- Using a pastry bag, fill the cooled pasta shells with the rapini mixture.
- Generously grease the bottom of a large baking dish.
- Place the stuffed conchiglioni in the dish. Sprinkle with grated Parmesan, top with knobs of butter, and drizzle with olive oil.
- Bake at 190°C (375°F) for 20 minutes. Place under the broiler for the final 2 minutes.
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