This is one of those recipes that you they change life. It may sound exaggerated, but it is not. As I have said many times, Italian food is my favorite and I have never tried a dish that has disappointed me.
Conchiglioni are large pasta shells that are usually stuffed, served with sauce, and usually baked as well (or at least that’s how all the recipes I’ve seen are prepared).
- Cook the pasta according to the instructions on the package . Reserve.
- Preheat the oven to 190ºC or 375ºF.
- Add the ricotta, parsley and pepper in a large bowl and stir until well combined.
- Pour 1 cup of marinara sauce (250 ml) into a 20×20 cm baking pan ( 8×8 inches). You can use a mold of other dimensions, as long as the conchiglioni remain.
- When the pasta has cooled down a bit so that you can take it with your hands (you can soak it in cold water) fill it with the ricotta mixture and place the conchiglioni on the tray face up.
- Finally, add 1/2 cup of marinara sauce (125 ml) over pasta and bake for about 30 minutes or until sauce is hot and bubbling.
- Serve immediately as is or with a little vegan Parmesan cheese on top.
- Store leftovers in an airtight container in the fridge for 4-5 days.
- If you can’t find conchiglioni, you can use cannelloni or cook grilled zucchini or eggplant strips and use them as pasta cannelloni.
- The parsley can be substituted for basil or any herb you like.
- Any other tomato sauce can be used instead of marinara sauce.