The stuffed conchiglioni with meat are a first course that wins everyone over: adults and children. These giant pasta shells are perfect for filling, with a savory meat filling and a golden gratin that makes them irresistible.
Even if you’ve never made filled pasta before, this recipe guides you step by step. I explain everything simply: how to cook the pasta without breaking it, how to make the ragu, prepare the béchamel and assemble the conchiglioni. Once ready, just bake and bring to the table a show-stopping, creamy and flavorful dish.
- Difficulty: Easy
- Cost: Affordable
- Preparation time: 35 Minutes
- Cooking time: 30 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 9 oz conchiglioni (large pasta shells)
- 7 oz ground pork
- 7 oz ground beef
- 1 onion (medium)
- 1 carrot (small)
- 1 stalk celery
- 3 tbsp extra-virgin olive oil
- 3/4 cup tomato passata
- 1/2 cup dry white wine (optional)
- as needed water
- to taste salt
- to taste pepper
- 2 tbsp milk (optional)
- 1 1/2 tbsp butter
- 2 1/2 tbsp all-purpose flour
- 3/4 cup milk
- 1 pinch salt
- to taste nutmeg
- 5 oz mozzarella
- to taste Parmesan
Procedure
Finely chop the onion, carrot and celery.
In a large skillet heat the oil and soften the vegetables over low heat for 8–10 minutes.
Add the ground meat and brown it, breaking it up well with a spoon.
Deglaze with the white wine (optional) and let it evaporate.
Add the tomato passata, salt, pepper and a cup of water or stock.
Simmer gently for 30–40 minutes, adding water if necessary.
In the last 5 minutes you can add 2 tablespoons of milk to make the ragu creamier, perfect for the filling.Melt the butter in a small saucepan over low heat.
Add the flour all at once and whisk to make a roux.
Pour in the milk little by little, whisking constantly to avoid lumps.
Season with a pinch of salt and a pinch of nutmeg; cook until smooth and creamy.Bring a large pot of salted water to a boil.
Cook the conchiglioni for the time indicated on the package, draining them al dente.
Drain them carefully and lay them out on a clean kitchen towel, separated, to prevent sticking.Spread a thin layer of béchamel on the bottom of a baking dish.
Fill each conchiglione with the warm ragu and place them side by side in the dish.
Scatter cubes of mozzarella, a few tablespoons of béchamel and a sprinkle of Parmesan.
The béchamel on top helps achieve a soft, golden gratin.Bake at 356°F (conventional oven) for 25–30 minutes.
In the last minutes you can switch to the broiler for a crispier gratin.
Let rest for 10 minutes before serving: the flavors settle and the conchiglioni hold their shape when cut.
Tips
Brown the meat well before adding the tomato: the flavor changes completely.
Drain the pasta al dente: it will continue to cook in the oven without becoming mushy.
For a more abundant filling you can mix some ricotta or Parmesan into the ragu so the shell doesn’t remain empty.
You can prepare everything in advance and bake just before serving.
FAQ – Stuffed conchiglioni with meat
Can I prepare the conchiglioni in advance?
Yes, even a few hours ahead. Cover them and keep in the refrigerator until ready to bake.
Can they be frozen?
Yes, before baking. Use an airtight container and consume within 2 months. Do not refreeze after thawing.
Can I use only beef?
Certainly, but mixing in pork makes the filling juicier and more flavorful.
The stuffed conchiglioni with meat baked in the oven are ready: creamy, flavorful and with that gratin that makes them irresistible. A simple recipe that’s always worth making.
If you try them, tell me in the comments how you personalized them!
