Stuffed Conchiglioni with Ricotta and Eggplant: Creamy Baked Main Dish
The stuffed conchiglioni with ricotta and eggplant are a delicious, creamy, and flavorful dish, perfect for Sunday lunches or to impress your guests with a simple yet rich baked main dish. The combination of soft eggplants, creamy ricotta, and melted mozzarella makes them irresistible, ideal also for vegetarian preparations.
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 6/8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 8.8 oz conchiglioni
- 1.25 cups ricotta
- 2 cups tomato purée
- 1 mozzarella
- garlic
- salt
Tools
Non-stick pan
Bowl
Piping bag
Baking dish
Knife and cutting board
Spoon
Steps
For preparing the Stuffed Conchiglioni with Ricotta and Eggplant: Creamy Baked Main Dish, watch the video HERE.
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Let’s prepare the Eggplants:
cut the eggplants into cubes or diced pieces and cook them in a pan with a drizzle of oil and a pinch of salt for a few minutes, until they become soft. Let them cool slightly. Let’s prepare the filling:
In a bowl, combine the cooked eggplants with the ricotta. Adjust the salt and add a drizzle of oil. Mix well until a creamy mixture is obtained.
Transfer the filling into a piping bag to facilitate stuffing the conchiglioni. Let’s cook the conchiglioni:
Bring a pot of salted water to a boil. Cook the conchiglioni halfway, drain them and immediately rinse with cold water to stop the cooking.
Let’s fill the conchiglioni:Fill each conchiglioni with the prepared filling and arrange them in the slightly greased baking dish.
Add the tomato purée over the surface of the stuffed conchiglioni, the mozzarella in pieces, a drizzle of oil, and spices to taste. Bake at 356°F for about 40 minutes, until the surface is golden and the mozzarella is melted.
Tips & Variations:
Tips and variations
For a more intense flavor, add grated Parmesan cheese to the filling.
You can replace the tomato purée with pesto or béchamel for an alternative version.
Adding toasted pine nuts or fresh herbs on top before baking gives a special touch.
Storage
The stuffed conchiglioni can be stored in the refrigerator, in an airtight container, for 1-2 days.
Before serving, reheat them in the oven at 320°F for 10 minutes to make the mozzarella melty again.
Freezing already cooked conchiglioni with mozzarella is not recommended, as they would lose texture and creaminess.
FAQ (Frequently Asked Questions)
Why you’ll love this recipe
Tasty and creamy, perfect even for kids
Easy to prepare and versatile
Perfect for Sunday lunches or special dinners
Loved by everyone, both vegetarians and traditional taste lovers
