Stuffed conchiglioni with cheese and pancetta

Instructions

1. Put 20 g of butter in a medium saucepan, melt over medium heat. Peel 4 garlic cloves, press in the melted butter. Turn the heat up a bit, brown the garlic and butter. Add 80 g grated cheddar cheese and 100 g Brie cheese to the garlic butter in the pot. Melt with stirring at low heat. Add 250g ricotta and 200 g drained white beans from the tin. Purée with the blender to a homogeneous mass. Season with 6 finely chopped fresh sage leaves, fresh thyme leaves and freshly ground black pepper. If necessary, add some sea salt, but it does not need a lot of salt. Put aside.
2. Prepare tomato sauce: Heat 8 thin slices of Pancetta in a nonstick pan over medium to high heat without adding any extra fat. When crisp, brown, remove and set aside. Pour 600 g tomato puree from the tin into the pancetta frying fat in the pan, stir with a wooden spoon. Stir in 1 tsp brown sugar. Put this tomato mixture in a 26 x 22 cm oven dish. Put aside.
3. Chop 4 sage leaves, 30g cheddar cheese. Also put aside.
4. Cook pasta and assemble everything: Fill a large pot with water, bring to a boil and salt. Add 200 g of Conchiglioni and cook half of the cooking time indicated on the package (for our pasta it was 14 minutes, so we cook for 7 minutes). Drain the half-cooked Conchiglioni. Preheat the oven to 180 ° C top and bottom heat. Fill the pasta shells with the cheese cream - about 1 teaspoons per shell. Place the filled conchiglioni in the prepared bed of tomato puree in the casserole dish. Sprinkle with the 4 roughly chopped sage leaves, then with the 30 g planed cheddar cheese.
5. Bake for 20 minutes until nicely browned. Crumble the crispy fried pancetta and sprinkle over the conchiglioni.

• Servings : 6
• Ready in : 35 Minutes
• Course : Main courses
• Recipe Type : Finger foods, Pizza, Pasta, Spagetty, Quiches
• Ingredient : Brie cheese, Brown sugar, Butter, Cheddar cheese, Conchiglioni, Garlic, Ground black pepper, Pancetta, Pepper, Red beans, Ricotta cheese, Sage, Salt, Salvia, Soft cheese Brie, Sugar, Thyme, Thyme leaves, Tomato puree