Stuffed conchiglioni with meat ragù and pink béchamel are a very tasty pasta dish, the classic Sunday or festive dish, perfect for any occasion.
A very rich and tasty recipe, also perfect as a single dish accompanied by a fresh salad.
The simple and appetizing stuffed conchiglioni will conquer everyone in the family with the soft and tasty heart of minced meat and béchamel, and like baked pasta it is a dish highly appreciated by both adults and children.
Conchiglioni with their shape are perfect for different fillings, meat, fish or vegetables, so you can vary and prepare a baking dish with two or more different fillings based on your guests’ tastes.
The recipe is very simple, just prepare a simple ragù and béchamel, once the conchiglioni are cooked al dente, proceed with the filling, cover with béchamel pink due to the addition of tomato sauce and off to the oven!
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- Difficulty: Easy
- Cost: Medium
- Rest time: 5 Minutes
- Preparation time: 30 Minutes
- Portions: 20 pieces
- Cooking methods: Stove, Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for stuffed conchiglioni with meat ragù and béchamel
- 7 oz minced meat
- 14 oz tomato puree
- Half onion
- Half carrot
- 1 sprig celery
- to taste olive oil
- to taste salt
- Half teaspoon fennel seeds
- 1 leaf bay leaf
- 2.8 oz Grana Padano cheese, grated
- 1 cup béchamel
- 20 conchiglioni
Tools
- 1 Frying pan
- 1 Pot
- 1 Stove
- 1 Saucepan
- 1 Baking dish
- 1 Oven
Steps for stuffed conchiglioni
Prepare the sauté with the chopped onion, carrot, and celery, sauté with a little olive oil in a frying pan and let it go for a few minutes.
Add the minced meat, mix and let it go for about 5 minutes, when it changes color, pour in the tomato puree, fennel seeds, bay leaf, and salt, mix well, cook for a few minutes over medium heat.
Extend with a generous half glass of water and cook slowly for about 25-30 minutes.
Stir occasionally, in the end, it should be a good soft ragù, not too dry, add a bit of grated Grana and set aside.
Meanwhile, cook the conchiglioni in salted water and drain them al dente, remove them at least 3 minutes before the expected cooking time.
Let them cool down a bit, to prevent them from sticking you can drizzle with a little oil or arrange them on a tray with a cloth.
You can use already packaged ones but I recommend making it at home, it’s quick and much tastier.
Find all the steps and the video recipe here, make half the dose→ Béchamel with toasted roux
When the béchamel is ready, take a little tomato sauce from the ragù with a ladle and add it to the cream, mix well until you obtain a good pink béchamel.
If you prefer, you can use it white without tomato.
Pour a ladle of meat ragù and some béchamel on the bottom of a baking dish and sprinkle with some grated Grana.
Using a teaspoon or a piping bag, fill the conchiglioni and gradually place them in the baking dish.Cover the conchiglioni with pink béchamel, sprinkle with grated Grana and transfer the baking dish to a preheated oven.
Cook the conchiglioni in a static oven at 356°F for about 25-30 minutes or ventilated for 20 minutes.
The conchiglioni will be ready when they form a light crust.
Adjust the cooking minutes based on your oven’s power, if necessary, extend the cooking time by a few minutes and additionally, complete with a few minutes of grill.Bring the conchiglioni to the table, let them cool for 5 minutes and then serve!
Storage, tips, and variations
The conchiglioni can be stored in the fridge for 2 days, they are excellent when reheated!
You can cover them with only white béchamel and add mozzarella pieces or other cheese or peas to the ragù.
The conchiglioni filled in the oven can also be prepared and assembled in advance, then baked just before serving.
You can also use large pasta shells or paccheri to be stuffed.
FAQ (Questions and Answers)
Can I use mixed minced meat?
Yes, you can use a mix of beef and pork, or crumbled sausage.
Can I use white béchamel?
Of course, you can use béchamel in its pure form without adding tomato.
Can I add anything else to the meat ragù?
For a richer filling, you can add shredded mozzarella, provola, caciocavallo, or other types of cheese according to your taste.
Can I add peas to the ragù?
Yes, certainly, halfway through the cooking of the ragù, add the peas and continue cooking until they are done.
What if béchamel is not preferred?
You can simply cover the conchiglioni with cooked tomato puree and a generous amount of grated Grana.
