Conchiglioni ripieni, Baked stuffed pasta shells

Today an easy recipe! 

Conchiglioni ripieni with zucchini and mozzarella cheese ˆˆ

Ingredients:

• Jumbo stuffing shells 1 package
• Zucchini 2
• Garlic 2 cloves
• Heavy cream 1/2 a pint
• Mozarella cheese 
• Parmisan cheese
• Olive oil
• Black pepper
• Salt

Preparation:

1. In a large saucepan make the pasta in lightly salted water, make sure to cook it al dente. When it is ready, drain well and set aside to cool in a bowl. Pour a spoon of olive oil and mix the shell to prevent them to stick to one another. (img 1)

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2. Dice the zucchini and cook with the garlic cloves in a frying pan until soft, adjust with salt and pepper, stir from time to time. (img 2, 3 )

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3. While the zucchini are cooking dice the mozzarella. 

4. When the zucchini are ready place them in a mixer with 2 spoons of parmesan cheese and 3/4 of the heavy cream. Just a quick mix, you still want to see the zucchini there! ;)

5. In a bowl blend the zucchini mix with the diced mozzarella. And here you have the stuffing for your shells!
6. Fill the shells with the zucchini stuffing and place in a large oven dish very close to each other, so you will avoid the stuffing to spill out from the shells.
7. Pour the remaining heavy cream on top of shells and sprinkle with parmesan cheese. (img 4)

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8. Place in the oven set to broil for 10 minutes, just enough time to melt the parmesan cheese and create a nice and crunchy crust on top. (img 5 )

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Serve still warm! Buon appetito!!! ˆˆ