Stuffed conchiglioni, the perfect dish for Sunday lunch.

Cousins of baked pasta, stuffed conchiglioni are the perfect idea for a Sunday lunch, being very simple to make and versatile. You can indeed try many different seasonings, just like with lasagna or baked pasta. The only indispensable ingredient is the conchiglioni, which is the type of pasta to fill. The beauty of this dish is that it can be prepared in advance and then baked when needed and even frozen. Let’s immediately look at some recipes to prepare a delightful meal!

Stuffed Conchiglioni, the classic recipe

The first recipe for stuffed conchiglioni is the classic one with ragù, which everyone really enjoys. It is a simple yet effective preparation, very appreciated by children too. The recipe, for 4 people, includes:
•   200g of conchiglioni
•   350ml of tomato puree
•   350g of minced meat
•   150g of mozzarella
•   1 egg
•   20g of parmesan
•   1/2 onion
•   1 carrot
• 1 stalk of celery
•   white wine
•   ½ liter of béchamel (optional)
•   salt
•   oil

Prepare the meat ragù. Sauté the chopped vegetables in a saucepan with oil and add the minced meat and let it brown, deglazing with half a glass of white wine.
Add 150ml of tomato puree and let it cook for about ten minutes to reduce the sauce, then turn off and let cool. Cut the mozzarella into cubes, beat the egg and a bit of parmesan with a pinch of salt, then mix everything together and add it to the meat, which should have cooled by now.
Preheat the oven to 200°C and cook the conchiglioni al dente in plenty of salted water, then drain and let them cool. Fill the conchiglioni with the meat filling, then place a layer of simple tomato sauce prepared in advance with the remaining tomato, possibly mixed with half a liter of béchamel. Spread a couple of spoons of sauce in the baking dish, then place the stuffed conchiglioni side by side and cover them with more sauce, sprinkling generously with parmesan. Bake at 200°C and let cook for 15 minutes. Enjoy your meal!

Stuffed Conchiglioni and Béchamel, a unique couple

Before attempting stuffed conchiglioni, it's good to prepare the béchamel, provided you like it. Béchamel is the Queen of baked pasta, a must-have to make your dishes a bit more flavorful and sophisticated. Also called the “mother sauce” thanks to its versatility, béchamel is one of those preparations that always works and is a real game-changer. This sauce indeed gives you the opportunity to dilute the sauce in case you do not have enough to cover all the pasta or to prepare beautiful stuffed conchiglioni in white, without using tomato. For your stuffed conchiglioni, we propose the perfect béchamel recipe, which you can use at will for your Sunday pasta.
For half a liter of béchamel you will need:
•   50 g of butter
•   50 g of flour
•   1/2 liter of milk

In a saucepan, heat the milk, letting it come close to boiling. In another pot, melt the butter over moderate heat and add the sifted flour, mixing with a whisk to obtain the roux. Pour in the milk and continue stirring over low heat until it starts to boil. Add salt and nutmeg, then let simmer until it reaches the right consistency, then remove from heat. If it’s too thick, add a bit more milk.
If you don’t have butter available, no problem. Prepare the roux in the same way using 40g of olive oil for 50g of flour. The result is guaranteed!

Ricotta and Spinach Conchiglioni, a light and tasty version

The ricotta and spinach conchiglioni are a simple and tasty version of stuffed pasta, an excellent vegetarian alternative ideal for eating vegetables in a different way.
For 4 people you will need:

•   300g of conchiglioni
•   1 kg of fresh spinach
•   400g of ricotta (also sheep’s milk)
•   1 egg
•   1/2 liter of béchamel
•   20g of butter
•   20g of parmesan
•   to taste salt
•   to taste grated Parmigiano Reggiano for topping

Wash the spinach under running water and dry them well, then sauté them in a pan with a bit of butter, seasoning to taste. Let them wilt completely without adding water. Meanwhile, cook the conchiglioni in plenty of salted water, then drain them al dente. Once the spinach is cooked, prepare the filling by mixing the ricotta and chopped spinach, the egg, and the parmesan. Mix well (optionally chop the spinach with a mixer) and with a teaspoon fill each conchiglione one by one. Take a baking dish and spread a couple of ladles of béchamel on the bottom, then arrange the stuffed conchiglioni side by side without overlapping them. Cover the surface with more béchamel and sprinkle with grated parmesan, then bake in a preheated static oven at 180°C for half an hour. At this point, let cool for five minutes and then serve your ricotta and spinach stuffed conchiglioni. They will be a great success!

Oven-baked Stuffed Conchiglioni with Mushrooms and Sausage

The last recipe is very tasty, a woodland-scented recipe: it is oven-baked stuffed conchiglioni with mushrooms and sausage, a dish that will make your mouth water!
With these stuffed conchiglioni, you will make a great impression. The important thing is to have top-quality ingredients on hand: champignon mushrooms or a mixed selection of fragrant mushrooms, sausage, and fresh provola.
For 4 people:
•   300g of conchiglioni
•   300g of champignon/mixed mushrooms/pioppini
•   200g of sausage
•   100g of provola (or scamorza)
•   Half a liter of béchamel
•   80g of grated Parmigiano Reggiano
•   50ml of white wine
•   2 cloves of garlic
•   1 bunch of parsley
•   to taste extra virgin olive oil
•   salt, pepper

Clean the mushrooms by removing the earthy part of the stem and rinse them under cold water, then slice them. In a pan, sauté the garlic cloves with a little oil until golden, then remove them from the pan and add the mushrooms. Meanwhile, cut the sausages in half, remove the skin, then crumble the meat with a fork and add everything to the pan with the mushrooms. Deglaze with white wine and let it evaporate, then lower the heat and cover, letting it cook for about ten minutes. At this point, season with salt and pepper (it’s advisable to taste, as the sausage is very flavorful). Separately, boil the conchiglioni al dente and add a drizzle of oil to prevent them from sticking together. Preheat the static oven to 220°C, then combine the mushrooms and sausage in a bowl, half of the béchamel, the diced provola, and half of the grated parmesan, and mix. Spread a nice spoonful of béchamel on the bottom of the baking dish and arrange the stuffed conchiglioni. Cover everything with the remaining béchamel and the parmesan, then bake for a quarter of an hour. Once removed from the oven, sprinkle the pasta with a bit of chopped parsley, you’ll see what a delight!

Stuffed Conchiglioni, for your recipes there’s S&M!

As you may have noticed, the recipes for stuffed conchiglioni are many and those we presented to you are just some of the possible variations. Clearly, nothing prevents you from playing with your imagination! Take a look at what you have available, and with a good dose of béchamel, you will create a dish to lick your lips. And if you lack something, don’t worry: take a look at our portal to finish your shopping!