Big Pasta Shells Stuffed with Herbs and Ricotta


  • 14 oz dried conchiglioni rigati (big pasta shells)
  • 3 tomatoes, seeded and chopped
  • 2 cups of ricotta
  • 2 tablespoons of chives, parsley and basil (together)
  • 3 tablespoons of olive oil
  • 3 tablespoons of grated parmesean


  • Preheat oven to 350 degrees farenheight.
  • Bring a large saucepan of water to a rolling boil and add a pinch of salt.
  • Pour in big shells and cook.
  • Drain pasta well and put to the side.
  • Put tomatoes in a bowl and stir in the ricotta with the mixed herbs.
  • Place a teaspoon of the mixture into each shell, and lay them snugly in a baking dish.
  • Drizzle olive oil over shells and sprinkle the parmesean cheese on top.
  • Bake in the oven for 10 minutes, until hot
  • Serve and enjoy!