Caprese conchiglie in cream

PREPARATION:

1. Preheat the oven to 180 degrees. Cook conchiglie al dente for 13 minutes in salted boiling water in a large saucepan. Drain the water, then put the conchiglie back to the saucepan and cool.
2. Mix ricotta, grated mozzarella, half of dried finely chopped tomatoes and finely chopped basil in a large bowl, and season with salt and pepper.
3. Mix chicken broth, thick cream and remaining sun-dried tomatoes in a small saucepan over low heat. Bring to a boil and cook for 5 minutes.
4. Pour almost all the sauce into the baking mold. Stuff the conchiglie using a spoon and put it in shape, then pour the conchiglie with the remaining sauce.
5. Bake for 18-20 minutes at 180 degrees until the cheese melts and begins to bubble. Buon appetito!