FLAVORFUL STUFFED CONCHIGLIONI If you love baked pasta, this recipe will win you over at the first taste. It’s a different kind of baked pasta, but I assure you it will be loved by the whole family because it has a velvety and tasty flavor that everyone will enjoy. To prepare this recipe, we will need to follow a few simple steps and if you want, you can organize yourself a bit in advance to speed up the preparation, but now follow me in the kitchen, I’ll show you how to prepare these flavorful stuffed conchiglioni!
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 4 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
Ingredients for Flavorful Stuffed Conchiglioni for 4 People
- 2 potatoes (medium-sized)
- 4 tablespoons grated parmesan
- to taste salt
- to taste pepper
- 1 pinch nutmeg
- Half glass milk
- 250 g brie
- 300 g conchiglioni
- to taste breadcrumbs
Tools
- 1 Baking Dish
- 1 Immersion Blender
Preparation of Flavorful Stuffed Conchiglioni
The preparation of baked stuffed conchiglioni has 3 fundamental steps. The first step is to prepare the potato cream to fill them. Wash and peel the potatoes, then cut them into chunks and drop them into plenty of lightly salted water where they will cook for about 10 minutes until they are soft.
Once the potatoes are cooked, drain them and transfer them to a suitable container, add salt, pepper, and a pinch of nutmeg, abundant grated parmesan, and half a cup of milk (if the cream is too dense add a bit more but keep in mind that as it cools it tends to thicken). Quickly blend everything until you obtain a smooth, lump-free cream and set aside.
Drop the conchiglioni into plenty of salted water and cook them for a little more than half the time indicated on the package (mine indicated a cooking time of 14 minutes, I cooked them for about 8), then drain and set aside.
Take an ovenproof baking dish, pour some of the potato cream on the bottom, then arrange the conchiglioni close to each other. Inside each one, put a generous teaspoon of potato cream and a piece of brie.
Sprinkle with abundant parmesan and breadcrumbs and bake in a static oven at 356°F (180°C) for about 20 minutes in the middle of the oven. For the last 3/4 minutes, if you want a nice golden crust, activate the grill mode.
An extra tip:
* Baked stuffed conchiglioni can be stored in the fridge, in an airtight container or covered with plastic wrap for about 2 days. When serving, just heat them to “revive” the cream;
* Alternatively to brie, you can use gorgonzola or well-drained mozzarella;
* To make the recipe even more delicious, you can add some sautéed speck cubes inside each conchiglioni;
* This recipe contains affiliate links.
