Ingredients
Large conchiglioni pasta (large shells)
300g ricotta
100g gorgonzola
50g spreadable cheese
1 courgette
1 pepper
Method
Cook the pasta in salted boiling water according to the maker instructions. Wash and dice the vegetables, sauté them in a large pan with a drizzle of olive oil. Combine the different types of cheese and divide the mixture into 3 bowls. In one mix the peppers, in one the courgette and in the last one just the cheese mixture.
Drain the pasta al dente and fill each shell with the fillings.