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The Stuffed Conchiglioni is an easy Italian recipe also ideal to prepare in advance and assemble or bake on the spot. The secret to a perfect result is to use high quality Conchiglioni pasta that will cook evenly throughout the process. This helps guarantee that they don't fall apart when they blanch and it's easy to stuff them! In this case, I chose to prepare Conchiglioni stuffed with meat with simple ragù and cheeses according to the traditional version! You can also prepare Conchiglioni with ricotta and spinach, or stuffed with vegetables. In the recipe instructions, I added all the options! In any case, the result will be succulent and tasty baked stuffed Conchiglioni, soft to the bite, but not mushy! It is perfect as a first course on Sunday, for special occasions and holidays, and also for standing buffets and birthday parties! They are excellent not only hot and fresh out of the oven but also served cold the next day!
Homemade Baked Conchiglioni Shells:
Preparation: 60 minutes - Cooking: 20 minutes
Difficulty: Easy - Portions: 4 persons - Cost: Low
Ingredients for 4 people
20 - 22 Conchiglioni Granoro Jumbo Shells
For the meat filling:
3 cups of Pollino tomato sauce
12oz of minced beef for meat sauce
2 tablespoons of extra virgin olive oil
10oz of perfectly drained mozzarella
3 - 5 tablespoons of Parmesan
For the ricotta and spinach filling:
2 very fluid ladles of classic or vegan bechamel
24oz of fresh spinach
14oz of ricotta cheese
3.5oz of smoked scamorza + a handful for finishing
2 tablespoons of Parmesan + a handful for finishing
How to make baked stuffed Conchiglioni
Bring salted water to a boil and blanch the conchiglioni, cooking them for about half the time indicated by the package. (About 5 - 6 minutes).
When you drain them, they must be medium hard and intact but at the same time partially cooked.
Drain and immediately transfer to a clean cloth, detaching them from each other immediately and letting them cool.
Conchiglioni stuffed with meat
First of all, prepare the meat sauce by browning the minced meat with oil in a saucepan for 1 minute
Next, add the 2.5 oz of tomato puree. Let it simmer with the lid on for about 20 minutes.
Finally add the salt and set aside to cool.
On the side, heat the remaining 1.5 oz of puree and dilute it with a few tablespoons of water and a pinch of salt. Set aside.
Finally, place 2 ladles of tomato sauce in an ovenproof dish. Fill the conchiglioni with 1 teaspoon of ragù, a handful of pieces of mozzarella previously squeezed and cut into small pieces, and another teaspoon of ragù to fill the entire edge of the conchiglione.
Place each shell gradually in the pan: Take care to leave a handful of mozzarella aside for finishing
Once the pan is filled, add the rest of the diluted tomato sauce.
Finally, sprinkle the Parmesan and the rest of the mozzarella over each shell. Cover the pan with aluminum foil and bake in a static oven at 350°F for about 20 minutes in the middle of the oven.
Remove the aluminum foil, add more Parmesan cheese and broil for about 5 - 7 minutes.
Remove from the oven and let cool for 5-10 minutes before serving!
Your stuffed Conchiglioni are ready. Buon appetito!!