conchiglioni con pesto di pistacchio e ricotta

Recipe Conchiglioni with Pistachio Pesto and ricotta cheese


  • 400 g of shells
  • 1 jar of 190 grams of Pistachio Pesto Sciara
  • 200 g of ricotta
  • flakes of Parmigiano Reggiano q.b.
  • extra virgin olive oil
  • Grain of Pistachio Sciara q.b.


First boil a saucepan with plenty of salted water.
In the meantime pour the ricotta cheese in a plate and mix it with 2-3 tablespoons of Pistachio Pesto and put it in the fridge until you use it.

As soon as the water boils, pour the shells and cook them following the minutes indicated in your package.
As soon as they are cooked, drain them gently, fill them with the ricotta and pistachio mixture with a teaspoon or a pastry bag and place the Granella di Pistacchio on the surface of each shell.

Then, place the shells on the bottom of the plentiful Pistachio Pesto and decorate with more Granella.

Sprinkle with raw extra virgin olive oil, add parmesan flakes and... enjoy your meal!


You can arrange the conchiglioni in an oven dish greased with extra virgin olive oil, cover them with tomato sauce and a generous handful of Parmesan cheese and gratin them in the oven at 180° for about 10-15 minutes.

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