I’ve been making this forever but can’t remember where the recipe came from. I did an online search to see if I could come up with the source and found nothing, so I can’t give out any credit. Is it incredibly shady to claim it as my own? If I change something from the original I can do that, right? So… instead of fontina, try mozzarella cheese instead. The 3 – 4 cups of tomato sauce called for in the recipe is far too much, so try spooning 1-1/2 cups over the stuffed shells. And so you know, conchiglioni is another way of saying jumbo pasta shells.
Parmesan cheese. Accept no substitutes.
Egg yolks mixed with the cheeses:
Cheese and egg yolk mixture.
Topped with tomato sauce.
Sprinkled with Parmesan, ready to be baked:
Ready to go into the oven.
Out of the oven:
Baked conchiglioni, stuffed with cheeses.
Do not forget the garnish.
Ta-dah! Presenting the whatfoodimade’s
Sprinkled with chives.
semi-original but not-really-original-at-all recipe for
Conchiglioni Stuffed with Ricotta and Chives
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)
Mix ricotta, 1/2 cup Parmesan, fontina, chives and egg yolks together in bowl. Stuff pasta shells with cheese mixture. Preheat oven to 375°F. Butter the bottom of a casserole. Put a thin layer of cream in the casserole dish. Place shells in a single layer. Pour tomato sauce over top and sprinkle with 1/2 cup of Parmesan. Put casserole in oven and bake for 15 minutes. Garnish with chopped fresh chives and serve. Serves 4-6.