Conchiglioni with ricotta and speck is a very appetizing oven-baked first course with a pasta shape that clearly lends itself to being stuffed in various ways.
It’s a delicious dish also for the family Sunday lunch, a simple tasty dish that can be prepared in advance and then baked at the last minute just before serving it at the table.
You can also fill the conchiglioni with other fillings such as mushrooms, spinach, pumpkin etc. It is important to add béchamel sauce or another creamy sauce before baking so they can finish cooking without drying out too much…
Let’s go to the kitchen to prepare the conchiglioni with ricotta and speck!
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CONCHIGLIONI WITH RICOTTA AND SPECK
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 4 people
- Cooking methods: Oven
- Cuisine: Italian
Ingredients RECIPE CONCHIGLIONI WITH RICOTTA AND SPECK
- 320 g conchiglioni
- 150 g speck cubes
- 3 Eggs
- 280 g ricotta
- 100 g Parmigiano Reggiano (grated)
- 2 cups l Milk
- 1/3 cup g Flour
- 1/2 cup g Butter (+ for the baking dish)
- to taste nutmeg, salt, and pepper
Tools RECIPE CONCHIGLIONI WITH RICOTTA AND SPECK
#ADV
- Casserole
- Colander
- Pan
Preparation RECIPE CONCHIGLIONI WITH RICOTTA AND SPECK
Boil the pasta in plenty of salted boiling water, drain it very al dente, spread them in a baking dish seasoning them with a knob or slightly more of butter.
Set the pasta aside while we prepare the béchamel sauce. In a pan, gently melt the butter, add the flour whisking and let it toast for a few minutes over medium heat.
Now add the milk slowly and while continuously mixing the mixture.
Cook the béchamel sauce over moderate heat and let it thicken slowly for 5/6 minutes. Season with salt, pepper, and add a pinch of nutmeg and keep it covered aside.
Sift the ricotta letting it drop into a bowl then add half of the grated cheese, the eggs one at a time.
Sauté the speck cubes in a pan without adding any other fat and carefully so that the cubes do not become too “dry”.
When they are warm, add them to the ricotta cream. Take the previously cooked conchiglioni al dente and patiently fill them with this delicious filling.
As we proceed with filling, arrange them on the baking dish that we have just slightly greased with a knob of butter.
Pour the béchamel sauce and sprinkle the conchiglioni with ricotta and speck with the grated Parmigiano Reggiano.
Bake in a preheated oven at 392°F for 15 minutes and for another 4/5 put the dish under the grill to gratin and create that crust that everyone at the table will want to crunch…
A delicious dish, no doubt about it…. Enjoy your meal with the conchiglioni with ricotta and speck!
Annalisa
Advice and notes
SEE ALSO PASTA AND POTATOES OVEN-BAKED PASTA FRITTATA
MACCHERONCINI SALAMI AND PROVOLA
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