Conchiglioni filled with basil pesto flavored ricotta cheese

Preparation

Cook the Conchiglioni and place them upside-down on a rag. Meanwhile, mix the ricotta with the Basil pesto and the Parmigiano Reggiano. Add salt and pepper to taste. Fill the Conchiglioni with this mix and a half dried tomato. Place all of them in an oven pan previously greased with oil, sprinkle the bread crumbs on them and season with a drizzle of Basilicolio. Cook au gratin at 180° C for 15 minutes. Serve them with warm Bioitalia Basil sauce.