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Three Cheese Conchiglioni with Tomato Sauce (Thermomix)
FELLY BULL30Ingredients
90Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 100 grams Parmesan cheese (cut in 2cm pieces, see Cookidoo Tips)
- 20 fresh basil leaves (plus extra for serving)
- 250 grams ricotta cheese
- 1 medium egg
- 1 pinch ground black pepper
- 100 grams onions (quartered)
- 2 garlic cloves
- 30 grams olive oil
- 600 grams chopped tomatoes (tinned)
- 1 tsp. sugar
- 1/4 tsp. ground black pepper
- 2 tsp. fine sea salt (plus a pinch)
- water (for cooking the pasta)
- 16 conchiglioni (rigati, large pasta shells)
- 125 grams mozzarella (sliced, 1cm)
- 100 grams Parmesan cheese (cut in 2cm pieces, see Cookidoo Tips below)
- 20 fresh basil leaves (plus extra for serving)
- 250 grams ricotta cheese
- 1 medium egg
- 1 pinch ground black pepper
- 100 grams onions (quartered)
- 2 garlic cloves
- 30 grams olive oil
- 600 grams chopped tomatoes (tinned)
- 1 tsp. sugar
- 1/4 tsp. ground black pepper
- 2 tsp. fine sea salt (plus a pinch)
- water (for cooking the pasta)
- 16 conchiglioni (rigati large pasta shells)
- 125 grams mozzarella (sliced, 1cm)
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