Conchiglioni in bolognese

Stuffed Conchiglioni in home-made bolognese sauce. You can find the recipe for the sauce on my website. The stuffing is 250 gram ricotta, 1 large egg, salt and pepper and a good amount of parmigiano and some old Gouda. Cook the pasta, drain and rinse under cold water. Put a generous amount of sauce in the oven dish. Stuff the conchiglioni with the ricotta and put on top of the sauce. Add some extra cheese and breadcrumbs on top and bake in the oven for 20-25 minutes to get everything nice and hot and the ricotta a little golden.

The amount I made is for 2-3 people.

Enjoy!