conchiglioni with ricotta, sun-dried tomatoes and olives





20 finest conchiglioni
450g ricotta cheese
12 black olives, chopped
6 sun-dried tomatoes, chopped
1 clove garlic, chopped
1tbsp chopped fresh parsley
1 small chilli, chopped
1tbsp chopped fresh dill
4 big tomatoes, chopped and cooked for a sauce
salt, pepper

Cook the conchiglioni until al dente. Mix ricotta cheese with dried tomatoes, chilli, garlic, olives, parsley. Season with salt and pepper. Fill the shells with the equal amounts of ricotta mixture. Pour the tomato sauce into the baking dish then place the shells, filled side up and place into the oven for 10 min. Sprinkle with fresh dill.