Conchiglioni Ripieni ai Piselli -- Conchiglioni Stuffed with Peas

Conchiglioni are large snail shell-shaped pasta that is thick sided and has an ample cavity, which is ideal for stuffing. In this case with ricotta and peas; the recipe is drawn from a collection of legume recipes published by Newton Compton. You could also use the filling for cannelloni. To serve 4:

• 16 Conchiglioni
• 1 pound (450 g) ricotta
• 8 ounces (200 g) freshly shelled peas (if you buy unshelled, double this weight)
• 4/5 cup béchamel sauce (see instructions if need be)
• 1/4 cup freshly grated Parmigiano
• An ounce (2 tablespoons) unsalted butter
• Salt & pepper to taste

Boil the peas in lightly salted water for 10 minutes, then drain them and sauté them briefly in half of the butter. While they're cooling put the ricotta through a strainer into a bowl, mix into it half the grated Parmigiano and pepper to taste, and then incorporate the peas. Prepare the béchamel sauce.

Cook the pasta in salted water; remove the shells from the water with a slotted spoon when the pasta is still fairly al dente, and put them on a clean cloth.

Preheat your oven to 200 C (400 F).

Stuff the shells with the ricotta mixture and arrange them in a well buttered baking tin. Sprinkle the béchamel sauce over the shells, dot them with a little butter, sprinkle the remaining cheese over them, and brown the pasta in the oven for 15 minutes.

A printer-friendly version of this recipe.
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