Stuffed pasta

1. Boil the macaroni according to the instructions on the package. Pour the finished pasta with cold water for a few minutes, then put it in a colander to drain, transfer it to a towel and dry it.

2. Cut the sun-dried tomatoes into small pieces, salt and leave for 10 minutes. Cut cherries into slices. Clean and chop the walnuts.

3. Mix ricotta with cream cheese, add chopped sun-dried tomatoes, walnuts, oregano, basil. Salt and pepper the mass to taste and mix.

4. Fill each shell with filling and place a piece of cherry tomato. Garnish with parsley leaves and serve.

5. This appetizer should be prepared immediately before serving, because the tomatoes in the filling will release juice, and this will spoil the aesthetic appearance of the dish. Only shells can be cooked in advance.