Baked pasta shells filled with cheese

A definite family favourite - cheesy pasta shells with a simple tomato sauce, baked until crisp, golden and gooey.

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  • 16 conchiglioni rigati (large pasta shells)
  • 1 quantity of Salsa di Pomodoro (see below)
  • 3 tbsp freshly grated parmesan cheese
  • 1 ball of mozzarella, sliced

For the filling

For the Salsa di Pomodoro