The stuffed conchiglioni with ricotta and crispy pancetta are a creamy, rich and super flavorful first course, perfect for Sunday lunch or a special dinner.
The ricotta, made even silkier with a touch of cream, meets sautéed pancetta that gives an intense and irresistible flavor, while provola creates a melty center that wins you over at the first bite.
All of this is wrapped in a creamy béchamel and baked until a golden crust forms that you won’t be able to resist.
👉 Trust me: you’ll definitely be going back for seconds!
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- Difficulty: Easy
- Cost: Medium
- Preparation time: 30 Minutes
- Cooking time: 25 Minutes
- Portions: 30 pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 11 oz conchiglioni
- 1 1/3 cups ricotta (drained)
- 4 oz sweet pancetta (diced)
- 4 oz provola (diced)
- 1.5 oz Grana Padano (grated)
- 1 egg
- 3 tbsp heavy cream
- to taste salt
- to taste pepper
- 2 cups milk
- 3 tbsp butter
- 1/3 cup all-purpose flour
- to taste salt
- to taste nutmeg
Steps
Bring a pot of salted water to a boil and cook the conchiglioni, draining them very al dente (approximately 10–11 minutes). Let them cool on a kitchen towel.
In a skillet put the pancetta without oil and sauté it until it becomes slightly crispy. Drain it on paper towels and let it cool.
In a bowl combine the ricotta with the egg, the Grana Padano, salt and pepper.
Add the cream and mix until you obtain a smooth cream.
Stir in the sautéed pancetta (reserve a few cubes for decoration) and the diced provola.
Stuff the conchiglioni one by one.Melt the butter in a small saucepan.
Add the flour and stir.
Pour in the milk little by little.
Cook and whisk until you get a smooth, thick sauce.
Adjust the salt and add nutmeg.Spread a little béchamel on the bottom of the baking dish.
Arrange the conchiglioni tightly packed.
Cover with the remaining béchamel, add a few pancetta cubes and a sprinkle of grated Grana Padano.
Bake at 356°F for 25–30 minutes.
Last 5 minutes under the grill for a golden crust 🔥
Storage
In the fridge: up to 2 days.
You can freeze them raw already assembled.
To reheat: add a splash of milk.
FAQ (Questions and Answers)
Can I omit the cream?
Yes, they will still be delicious but slightly firmer.
Can I prepare them in advance?
Yes, even the day before.
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