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Broccoli and ricotta conchiglioni
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Delicious AU
By Delicious AU

Broccoli and ricotta conchiglioni

Instructions
"This recipe works just as well with cannelloni pasta," says Silvia Colloca.
Updated at: Sun, 24 Aug 2025 22:11:21 GMT

Nutrition balance score

Good
Glycemic Index
54
Low
Glycemic Load
50
High

Nutrition per serving

Calories820.2 kcal (41%)
Total Fat38 g (54%)
Carbs92.1 g (35%)
Sugars12.4 g (14%)
Protein29.6 g (59%)
Sodium477 mg (24%)
Fiber6.4 g (23%)
% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

300g conchiglioni pasta
300gconchiglioni pasta
1/4 cup (60ml) extra virgin olive oil
¼ cupextra virgin olive oil
1 head broccoli, cut into florets
1 headbroccoli
cut into florets
400g fresh ricotta
400gfresh ricotta
3/4 cup (60g) grated parmesan
¾ cupgrated parmesan
1 cup basil leaves, plus extra to serve
1 cupbasil leaves
plus extra to serve
1/4 cup (40g) pine nuts, toasted
¼ cuppine nuts
toasted
2 garlic cloves, crushed
2garlic cloves
crushed
Zest of 1 lemon
1zest of lemon
2 cups (500ml) tomato sugo
500mltomato sugo
1 cup (70g) coarse day-old sourdough breadcrumbs
1 cupsourdough breadcrumbs
coarse day-old
Dressed mixed salad leaves, to serve
mixed salad leaves
Dressed, to serve

Instructions

View on Delicious AU
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