Conchiglioni Ilmulino di gragnano Ricotta e Pomodoro

Ingredients for 4 people

• 250g of Conchiglioni IlMulino di Gragnano

• 250g ricotta

• 200g fresh peeled tomatoes

• 1 clove of garlic

• 4 fresh basil leaves

• Salt and pepper to taste

• Extra virgin olive oil

Preparation

Prepare a sauté with a poached garlic clove, tomatoes, salt, pepper and extra virgin olive oil.
Boil the Conchiglioni IlMulino di Gragnano in salted water.
Drain the pasta and pour it into the tomato sauce.
Add the ricotta (at room temperature) and cooking water to mix everything.
Mix well and season with basil and extra virgin olive oil as desired.

Buon Appetito!