Stuffed conchiglioni pasta, for all of us pasta has always been the main dish of our meals, but few know its ancient origins. In fact, pasta dates back about 7000 years in its rudimentary form with the first settlements when man began collecting wheat. Today, however, despite being good, artisanal and homemade pasta isn’t used much due to lack of time and skill, but the upside is definitely the speed with which it is cooked and the variety of recipes we can make with it today. Among these is mine… the stuffed conchiglioni pasta is a good alternative to the usual lasagna or cannelloni often prepared for holidays and family dinners. In some cases, it can also be used as a single dish because it is very hearty and attracts the attention of even the most demanding.
- Difficulty: Medium
- Cost: Moderate
- Preparation time: 1 Hour
- Portions: 4
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 1,150.70 (Kcal)
- Carbohydrates 60.79 (g) of which sugars 6.95 (g)
- Proteins 75.31 (g)
- Fat 65.04 (g) of which saturated 19.84 (g)of which unsaturated 15.33 (g)
- Fibers 6.61 (g)
- Sodium 1,311.35 (mg)
Indicative values for a portion of 270 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 6 oz conchiglioni (pasta)
- 14 oz ground beef
- 14 oz ground pork
- 24.6 oz tomato passata
- 2.8 oz mixed vegetables for sauté
- 5 oz dry white wine
- 2 tbsp extra virgin olive oil
- 1.4 oz tomato paste
- 1 tsp salt
- to taste fennel seeds
- 1.8 oz grated Parmesan cheese
- 9 oz ricotta
- 5.3 oz broccoli rabe, cooked, boiled
- 1 cup milk
- 1.4 oz flour
- 2 tbsp butter
- to taste nutmeg
- 1 pinch salt
Tools
- Baking Dish
- Whisk
- Saucepan
- Pot
Steps
To prepare the stuffed conchiglioni pasta, before seasoning, I parboil it for half the time recommended on the package and then finish cooking it in the oven.
Meanwhile, as the pasta cooks, I prepare the béchamel sauce like this: in a saucepan with butter, I add the flour and pour in the warm milk, cooking until the béchamel thickens and adjusting with salt and nutmeg. For more details, check the blue link here on how to make béchamel.
I prepare the meat ragù like this: In the pan with oil, I sauté the mixed vegetables until they are golden. I add the ground meat and continue cooking, deglaze with the wine, and let it evaporate. I add the tomato passata with the paste, salt, and fennel seeds and let cook for 1 hour. Usually, when I have to prepare these elaborate and long dishes, I prepare the ragù the day before.
I mixed the ricotta and broccoli rabe, cooked, boiled, and chopped together with the mixture and half the Parmesan for stuffing the conchiglioni.
I fill the conchiglioni and place them on the baking dish; I chose a glass one so I can bring it directly to the table.
I placed the meat ragù and béchamel on the baking dish, arranged the stuffed conchiglioni, and added more ragù with béchamel on top to cover the pasta.
With the oven well heated to 375°F, I baked the stuffed conchiglioni pasta in the oven for 40 minutes.
And here they are ready.
