Conchiglioni Ripieni di Funghi, Prosciutto e Besciamella (Stuffed Conchiglioni with Mushrooms, Ham, and Bechamel Sauce)
Category: First Courses
Serves: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Conchiglioni pasta | 300g |
| Garlic | 2 cloves |
| Extra virgin olive oil | ½ tbsp |
| Champignon mushrooms | 500g |
| Cooked ham | 125g |
| Zucchini | 2 |
| Grana Padano DOP cheese (grated) | 100g |
| Fresh parsley | 2 tbsp |
| Salt (to taste) | q.b. |
| Pecorino cheese (grated) | 50g |
| Butter | 50g |
| All-purpose flour | 50g |
| Whole milk | 500ml |
| Nutmeg | q.b. |
Instructions
Step 1: Prepare the Vegetables and Mushrooms
Start by cleaning the mushrooms thoroughly and finely chopping them into 1 cm cubes. Do the same with the zucchinis, cutting them into small pieces.
Step 2: Sauté the Garlic and Mushrooms
In a large skillet, finely chop the garlic cloves and sauté them in 8 tablespoons of extra virgin olive oil over medium heat, being careful not to burn them. Add the mushrooms and cook them on high heat until they release their moisture and begin to brown, stirring occasionally. Once the mushrooms are cooked, season with salt and add the chopped parsley, giving everything a quick toss.
Step 3: Prepare the Bechamel Sauce
In a separate saucepan, melt the butter over medium heat. Stir in the flour and cook for a minute or two to form a roux, ensuring it doesn’t brown. Slowly add the milk, whisking continuously to avoid lumps, and cook until the sauce thickens. Season with a pinch of salt and a grating of nutmeg. Once the sauce has thickened, set it aside.
Step 4: Cook the Zucchini and Ham
In another pan, heat 2 tablespoons of olive oil and add the diced zucchini and the chopped ham. Sauté until the zucchini softens and turns golden, about 5-7 minutes. Set this mixture aside to cool slightly.
Step 5: Blend the Filling
In a food processor, combine the sautéed mushrooms (set aside 3-4 tablespoons for garnishing), zucchini, ham, half of the prepared bechamel sauce, 50g of Grana Padano, and 50g of grated Pecorino cheese. Pulse the mixture briefly until it forms a chunky, ragù-like consistency, with small visible pieces of mushroom and zucchini. Be careful not to over-blend; the filling should remain rustic.
Step 6: Cook the Conchiglioni Pasta
Bring a large pot of salted water to a boil. Add the conchiglioni pasta and cook it until it is just shy of al dente (slightly undercooked), as it will cook further in the oven. Drain the pasta and immediately rinse it under cold water to halt the cooking process. Drizzle with a bit of olive oil and toss gently to prevent the shells from sticking together.
Step 7: Stuff the Pasta
Carefully stuff each conchiglioni pasta shell with the mushroom, ham, and zucchini mixture, using a spoon to help pack the filling in. Arrange the stuffed pasta shells in a lightly oiled baking dish, fitting them snugly together.
Step 8: Top and Bake
Sprinkle the remaining grated Grana Padano over the stuffed conchiglioni. Place the dish under the oven’s broiler for about 10 minutes or until the top is golden brown and the cheese is bubbling.
Step 9: Serve
Once baked, remove the stuffed conchiglioni from the oven and let them rest for a few minutes. Garnish with the reserved sautéed mushrooms and a sprinkle of fresh parsley. Serve immediately while hot.
Tips for Perfect Conchiglioni Ripieni:
- For extra flavor, consider adding a dash of white wine to the mushrooms while cooking them to deepen the earthy taste.
- If you prefer a lighter version, you can replace the bechamel with a ricotta mixture for a creamier and more delicate filling.
- If the pasta shells are difficult to stuff, you can dip them briefly in hot water to soften them just enough to make the filling process easier.
Enjoy this creamy, hearty dish as a satisfying first course, or pair it with a light salad for a complete meal. Perfect for family gatherings or special occasions, these conchiglioni will surely impress anyone who takes a bite!
