Stuffed and Baked Conchiglioni or Giant Shells

Conchiglie - which translates from Italian as shells - is where these huge pasta shapes get their name. They can be stuffed with anything you can imagine, such as seafood, chicken breast, salmon with shrimp and cream, or mushrooms, etc.

I love large platters of food; I associate them with family weekends and many people at the table. That's how a home smells, because you won't find something like that in a restaurant, and there's no need. Each should keep its own allure.

The recipe is simple, but preparation takes a little time.

Ingredients (6-8 servings):

• Half a package of shell pasta
• 2 bunches of basil
• 2 cans of whole peeled tomatoes (I used 3 according to one recipe and it was too much)
• 2 large balls of mozzarella
• 300 grams of ricotta
• Olive oil
• Salt and pepper
• 3 cloves of garlic
• One tablespoon of sugar
• Parmesan

Method of preparation:

1. Crush the tomatoes with your hands, finely chop one bunch of basil, and slice 3 cloves of garlic. Heat a pan, pour in a little oil, sauté the garlic until golden, then add the tomatoes, sugar, and basil. Simmer for 30 minutes over low heat. Season with salt and pepper.
2. Bring a pot of water to a boil, add a pinch of salt, and cook the pasta until very al dente. Drain well and let them dry.
3. Finely chop the mozzarella and mix with the ricotta.
4. Fill each shell with a basil leaf and the cheese mixture.
5. Pour half of the cooked sauce onto a baking tray and arrange the shells over it. Pour the remaining sauce over them.
6. Bake for 35-40 minutes in an oven preheated to 170 C, covered with aluminum foil.
7. Remove the tray, sprinkle with some grated Parmesan (optionally some mozzarella slices), and bake for another 10 minutes without the foil.

Bon Appétit!