Conchiglioni with cottage cheese
Author:
Dasha Malakhova
Servings: 1
Cooking time: 35 min
There are a huge number of types of pasta. And conchiglioni is one of them. They look like large shells, which means they are ideal for stuffing. This is exactly the kind of dish we are offering today - conchiglioni stuffed with cottage cheese, olives and sun-dried tomatoes.
Ingredients
| conchiglioni (large) 10 pieces |
| cottage cheese 150 g |
| sun-dried tomatoes 30 g |
| olives 5-6 pcs |
| cream (or tomato juice) 200 ml |
| fresh basil |
| salt |
| pepper |
Instructions
Step 1
Finely chop the sun-dried tomatoes and olives, add to the cottage cheese, pour in a little cream, salt and mix with a mixer.
Step 2
Stuff the dry conchiglioni with the mixture and carefully place in a baking dish. Pour cream (or tomato juice) on top and salt lightly.
Step 3
Bake in the oven until cooked through, about 25 minutes. Garnish with fresh basil leaves when serving.
