Conchiglioni stuffed with tomato sauce by Maxime Sorriaux

Grate the 2 zucchini

Chop the garlic

Chop the onion

Chop the mint

In a hot pan and with a dash of basil olive oil, sauté the garlic and onion

Add the zucchini and cook for ten minutes

Salt and pepper

Add 250 grams of ricotta and chopped mint

Mix and the stuffing is ready

In parallel cook the conchiglionis.

Cool them under cold water once cooked

In a gratin dish place the tomato sauce with olives, stuff the pasta and arrange it nicely

Sprinkle with the remaining ricotta and Parmesan cheese Gratin in the oven at 180 degrees for 15 minutes