Baked conchiglioni, very easy to prepare, perfect for Sunday lunch and if you have guests, they are liked by both adults and children, and if I, who have the pickiest child in the world, tell you this, you can believe it! There are several ways to stuff conchiglioni, personally I prefer the classic one with mozzarella or provola and a nice ragù made with ground meat. But let’s go see in detail what we need and let’s prepare these delicious stuffed baked conchiglioni together.
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 4 people
- Cooking methods: Oven, Stove
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 20 conchiglioni
- 1 quart tomato sauce
- 14 oz ground beef
- 10.5 oz mozzarella (or provola)
- 1.75 oz Grana Padano DOP
- to taste extra virgin olive oil
- 1 bunch basil
- Half onion
- to taste fine salt
- Half cup red wine
Tools
- 1 Pot
- 1 High-sided Casserole
- 1 Baking Dish
- 1 Wooden Spoon
Steps
The first thing to do is put a pot on the stove with plenty of salted water for cooking the pasta. Meanwhile, let’s start preparing the meat ragù to stuff our conchiglioni, in a high-sided casserole dish (I left you the link of the type I prefer), sauté the finely chopped half onion in extra virgin olive oil, when it is golden, add the ground meat (I use ground beef, but if you prefer, you can also use mixed), let it brown.
Deglaze the meat with the half cup of red wine, and when the alcohol has completely evaporated, add 3 cups of tomato sauce, the basil, and salt. Cook for about 20 minutes. Meanwhile, with the remaining 1.25 cups of sauce, prepare a simple sauce without meat, but exclusively with salt, oil, and basil.
Now that our sauces are ready, set them aside and proceed with cooking the pasta. We need to cook our conchiglioni for half the time indicated on the package, drain them, and spread them out well-separated on a cloth to cool. Meanwhile, cut our mozzarella into pieces.
Now we just need to prepare our tray of stuffed conchiglioni. Place a couple of generous ladles of simple sauce at the bottom of the baking dish, then take our conchiglioni one by one and stuff them with a spoonful of ragù, pieces of mozzarella, and fill to the rim with more ragù, arrange our conchiglioni in the dish side by side until it is filled. At this point, finish by covering everything with the remaining simple sauce slightly diluted with a little water, the remaining mozzarella, and the grated Grana. Cover the dish with aluminum foil and bake at 350°F in static mode for about 20 minutes, after this time remove the aluminum foil and continue baking for another 10 minutes, in the last 5 minutes I recommend activating the grill to have a perfect gratin. Remove from oven and let cool before serving.
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