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Cook pasta in salted boiling water until al dente (firm). Drain, set aside to cool.
Spoon 2-3 tablespoons of béchamel into the base of the serving dish. Add a piece of mozzarella into each of the conchiglioni and half a teaspoon of pesto. Arrange in the serving dish facing upward.
Spoon remaining béchamel sauce over each of the conchiglioni using a tablespoon and sprinkle over some grated parmesan cheese.
Select the OVEN function, MANUAL, 190°C, set 12 minutes and press START.
Take out the conchiglioni and serve immediately while still hot.
Conchiglioni is recommended as a large type of pasta made specifically to be stuffed and then baked in the oven.
Cook pasta in salted boiling water until al dente (firm). Drain, set aside to cool.
Spoon 2-3 tablespoons of béchamel into the base of the serving dish. Add a piece of mozzarella into each of the conchiglioni and half a teaspoon of pesto. Arrange in the serving dish facing upward.
Spoon remaining béchamel sauce over each of the conchiglioni using a tablespoon and sprinkle over some grated parmesan cheese.
Select the OVEN function, MANUAL, 190°C, set 12 minutes and press START.
Take out the conchiglioni and serve immediately while still hot.