To use up the remains of the delicious cheeses I got from Tirolez, I put everything in the processor with a handful of parsley. In this wave it was a piece of parmesan, one of mozzarella, a little bit of gruyère and the other one, I don’t even remember which one it was (yikes!), but you can use whatever cheese you prefer, okay? To finish, I added half a pack of ricotta cream and my filling was ready.
For the sugo sauce, I used the recipe I already gave –> HERE (if you are using a ready-made sauce, I recommend pomarola or predilecta, both in the 100% natural sachet version).
In a refractory I put all the sauce (which should be thinner to finish cooking the pasta), cooked the conchiglioni according to the instructions on the package and after filling they were placed in a preheated oven at 200º for 20 minutes covered with aluminum foil.
This is cool clay!
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