Baked stuffed conchiglioni with ricotta are perfect for festive days, Sundays, or whenever you feel like it.
I used the conchiglioni [or lumaconi] format, large and ridged, ideal for stuffing [I found them at MD].
I filled them with ricotta mixed without eggs plus cinnamon.
Light and without béchamel [or try the fake béchamel].
I covered them with plenty of tomato sauce plus basil.
Baked stuffed conchiglioni with ricotta constitute a single dish as they concentrate the characteristics of a balanced meal in one course.
! tip “zero sugar” style
Stuffed or filled pasta allows you to respect the grammage of your dietary plan.
It’s a great solution for when you have guests because it allows you to manage your meal serenely by eating like everyone else [remember: the table is conviviality].
• weigh the conchiglioni corresponding to your grammage;
• weigh the ricotta corresponding to your grammage;
distribute your ricotta in your conchiglioni.
Consider about 10 grams (0.35 oz) of ricotta per conchiglioni.
If you prepare them for guests, plan for a more abundant filling.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 2 People
- Cooking methods: Boiling, Electric oven
- Cuisine: Italian
Ingredients
- 5.6 oz conchiglioni
- tomato sauce (homemade)
- to taste basil (in leaves)
- 5.6 oz cow's milk ricotta
- 1 pinch salt
- 1 pinch mixed pepper in grains (with grinder)
- to taste ground cinnamon (or nutmeg or marjoram)
- to taste grated cheese (caciocavallo or parmesan)
Suggested Tools
- 1 Colander
- 1 Mixing Bowl
- Piping Bag disposable
- 1 Baking Dish
Preparation
Prepare plenty of tomato sauce.
Season the tomato sauce with pepper and plenty of basil leaves then mix.
Cook the conchiglioni very al dente so that they remain intact and easy to fill [they will be baked in the oven].
I cooked them exactly half the time indicated on the package.Drain them gently to avoid breaking them.
Rinse them under running water to cool them down and let them drain well.! suggestion for large portions
Prepare a container with cold water and, when draining them to prevent breakage, gently remove them from the pot with a slotted spoon, immerse them in cold water, and place them to dry on a cutting board or surface covered with baking paper or aluminum.Place the ricotta in a bowl, season with:
• a pinch of salt;
• a pinch of pepper;
• cinnamon or nutmeg or marjoram;
and mix with a fork until you get a homogeneous cream.Transfer the ricotta cream into a piping bag [I used a disposable one].
Prepare a baking dish.
Spread a thin layer of sauce on the bottom of the dish.Fill the conchiglioni by distributing the ricotta and arrange them in a single layer.
Cover them with plenty of tomato sauce.
Finish with a sprinkle of grated cheese and grind a bit more pepper.
Briefly preheat the oven.
Bake at 180° C (356° F) in a fan oven for 15-20 minutes until a crispy crust forms on the surface.Serve.
Your baked stuffed conchiglioni with ricotta are ready.
Enjoy your meal!
You can replace the conchiglioni [or lumaconi] with any dried pasta format suitable for stuffing, such as paccheri or schiaffoni.
Usually, I use whole wheat pasta; when I decide to use regular pasta, I choose one that has excellent cooking resistance: al dente pasta has a lower glycemic index than well-cooked pasta.
In case of guests and many dishes to manage, for convenience, you can prepare your stuffed pasta in advance ready to re-bake in the oven.
My trick to avoid drying out the pasta’s surface when re-baking is to spread a few tablespoons of tomato sauce over the surface before re-baking.
Notes
Hyperglycemia, prediabetes, and diabetes.
Find dedicated recipes here.
Remember:
• start the meal with a generous portion of vegetables [raw or cooked];
• a balanced meal must contain all nutrients: carbohydrates, proteins, fats & fiber;
• always prepare it in accordance with the proportions and combinations indicated in your dietary plan.
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