The stuffed conchiglioni with ragu and bechamel are a rich and tasty baked first course, ideal for Sunday lunches or special occasions. These conchiglioni are also delicious when served cold, making them perfect for enjoying in the summer. I cooked the conchiglioni al dente, then filled them with the ragu and finally arranged them in a baking dish, topping with bechamel and grated Parmesan cheese. Once baked in the oven, a delicious crust will form on the surface, and once out of the oven, they will emit an irresistible aroma throughout the kitchen!
For other tasty recipes, I recommend the collection Baked Pasta Recipes
Also try:
Baked Paccheri with Ragu and Bechamel
Gratinated Stuffed Conchiglioni
Stuffed Conchiglioni with Ricotta and Mushrooms
Stuffed Conchiglioni with Cheese
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Cooking time: 1 Hour
- Portions: 4 people
Ingredients
- 14 oz conchiglioni
- to taste grated Parmesan cheese
- 1.1 lbs minced meat
- 4.2 cups tomato passata
- 1 carrot
- 1 stalk celery
- 1 onion
- to taste extra virgin olive oil
- to taste salt
- 2.1 cups milk
- 1.8 oz butter
- 1.8 oz all-purpose flour
- to taste nutmeg
- to taste salt
Tools
- Baking Dish
Steps
To make the stuffed conchiglioni with ragu and bechamel, first prepare the ragu. In a pan, add the chopped onion, carrot, and celery and let them soften for 10 minutes over low heat with a drizzle of extra virgin olive oil.
Add the minced meat and let it brown. Finally, add the tomato passata, adding water to completely cover the mixture. Cook over moderate heat, stirring occasionally. Salt at the end of cooking.
Prepare the bechamel: pour the milk into a saucepan, add the grated nutmeg and a pinch of salt, and heat it. In another saucepan, melt the butter over low heat, then add the flour, stirring vigorously with a whisk to prevent lumps. Then pour in a little hot milk at first, then the rest, continuing to stir over low heat until a creamy consistency is reached.
Meanwhile, cook the conchiglioni in plenty of salted boiling water, with a drizzle of oil (to prevent the conchiglioni from sticking). Drain them al dente and let them cool slightly.
Once cooled slightly, fill the conchiglioni with ragu using a spoon.
Smear the baking dish with ragu and arrange the conchiglioni in rows, one next to the other. Cover with bechamel, distribute the remaining ragu, and sprinkle with grated Parmesan cheese.
Bake in a preheated oven at 392°F (200°C) for 15-20 minutes. When a slight golden crust has formed on top of the conchiglioni, remove the baking dish and let it rest for 5 minutes before serving. Enjoy!
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