Potatoes and sausage stuffed conchiglioni

Heat a large pot of water over high-heat until boiling. Meanwhile, wash and cut in 2 or 4 pieces the potatoes. Then add them to the boiling water and cook for 20-25 minutes, they should be soft. Transfer the potatoes in a strainer and peel them. Combine potatoes with the butter in a large bowl and stir until evenly combined.

Now heat a large pot of water over high-heat until boiling. Then add conchiglioni to the boiling water and cook for 15 minutes, stir often to prevent them from sticking to the bottom of the pot. Conchiglioni should “al dente”, that means that pasta shouldn’t be overcooked. Drain the conchiglioni in a strainer (it’s better to separate the shells before they cool as they may stick together).

Cut the cooked broccoli in small pieces with a knife. If you will use fresh broccoli, trim and cut them, then cook them in a pot with boiling water for around 15 minutes, they should be soft, but not overcooked. Transfer the vegetables in a strainer, after on a work suface and cut them in small pieces.

Combine broccoli with the potatoes mixture, if necessary add some salt and pepper, stir until evenly combined.

Pre-heat the oven at 356°F (180° C). Fill each pasta shell with the potatoes mixture, and transfer them to a 11 inches oven tray previously oiled.

Sprinkle evenly with the diced ceddar over the top. Let it cook for around 20 minutes at 356°F.