Conchiglioni stuffed with Calabrian ricotta

Cook the conchiglioni in boiling salted water until half cooked. Meanwhile, sieve the ricotta and season with Parmesan cheese, salt, pepper, and egg yolk. Mix well, adding the finely chopped fresh basil. Drain the conchiglioni, leave to cool, and then stuff with the ricotta mixture.

Pour the Calabrian sauce into terracotta portions and then place the conchiglioni on top. Sprinkle more sauce on top and add the Parmesan cheese. Drizzle with a little olive oil and bake at 190°C for 6 minutes. Serve once cooked.