Ricotta Stuffed Shells
What you'll need
1 Packet Of Conchignie Aka Shell Pasta
Marinara Sauce
250g Ricotta
300g Mozarella
Boil your shells for 5 minutes.
For marinara sauce: sautée 1 onion & 5 garlic cloves with 2 tbsp veg. oil
For marinara sauce: blend tomatoes and add the onion and garlic mixture. Add pinch of dried basil
Stuff the shells with ricotta and mozarella cheese
At the end, add marinara sauce and cheese on top. Cook for 25 minutes at 180°.
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