BAKED CONCHIGLIONI with SAUSAGE RAGÙ, easy recipe, simple and delicious main course perfect for Sunday, great for Christmas, cheesy baked pasta.
For dinner, I prepared this very simple dish of conchiglioni with sausage ragù, a delight, very simple to prepare and perfect both for Sunday and the festive season.
Simple and economical, a main course of baked pasta with few ingredients but very tasty, the conchiglioni with sausage ragù will surely please you too.
Of course, needless to say, in my house, it will be eaten gladly without batting an eye, it’s also an idea for Christmas perhaps adding some meatball.
But if you don’t prefer sausages you can always remove them and replace them with meatballs or you can use turkey or chicken sausages.
Follow me in the kitchen today there are conchiglioni with sausage ragù!
- Difficulty: Very Easy
- Cost: Very Economical
- Preparation time: 20 Minutes
- Portions: 2-3
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 9 oz conchiglioni
- 3 cups tomato sauce
- 2 sausages
- 1 1/2 carrot
- 1.75 oz white onion
- 1 celery
- 2.8 oz fiordilatte
Preparation
Cut the carrot, onion, and celery into pieces and then blend them with a mixer.
Crumble the sausages, oil a pan or pot and brown them with a little white wine, then add the minced vegetables, leave for a few seconds and add the tomato sauce.
Cook for at least 40 minutes, obviously the longer it cooks, the better the ragù will be, perfect after a couple of hours of cooking on a very low flame.
In the meantime, cook the pasta and drain it al dente, put it in a container.
When the sauce is almost cooked, add a bit of cream if you prefer and pour everything into the container with the pasta to season.
Add the fiordilatte in pieces and pour everything into a greased baking dish.
Add a bit of fiordilatte and bake in a hot oven at 356°F for 15 minutes.
Bon appétit
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