Stuffed Conchiglioni with Ricotta, Mozzarella, and Meat Sauce

Conchiglioni Ripieni (Stuffed Conchiglioni) Recipe
Category: Main Dishes
Serves: 6

Ingredients

Instructions

1. Prepare the Tomato Sauce
   Start by making the sauce for the stuffed conchiglioni. Begin with peeling and finely chopping the yellow onions. You can either use a food processor to finely chop them, or do it manually with a sharp knife for a more rustic texture. In a large pan, heat a drizzle of extra virgin olive oil over medium heat. Add the chopped onions and cook them gently for about 10 minutes, allowing them to soften and release their natural sweetness. Once the onions have softened, pour in the tomato passata. Be sure to rinse the jar or bottle with a little bit of water and add that as well to catch any remaining sauce. Season with salt and stir well. Bring the sauce to a simmer, cover the pan with a lid, and let it cook for a few minutes until it starts to bubble gently.

2. Prepare the Meat Filling
   In a separate skillet, heat another drizzle of olive oil. Add a clove of garlic and let it infuse the oil for a minute or two over medium heat. Next, add both the minced pork and beef to the pan. Stir and cook the meat for 10 minutes, allowing it to brown evenly. As the meat cooks, ensure it breaks up into small pieces to avoid any large clumps. Once the meat is browned and the pan has released its juices, turn up the heat to medium-high and let the moisture evaporate, stirring occasionally to prevent burning. Once the mixture has dried up, remove the garlic clove and deglaze the pan with the red wine. Allow the wine to reduce for a few minutes before removing the pan from the heat.

3. Cook the Conchiglioni Pasta
   While the meat mixture is cooking, fill a large pot with water and bring it to a boil. Once boiling, add a generous amount of salt to the water. Add the conchiglioni pasta to the pot, stirring occasionally to prevent sticking. Cook the pasta for about half of the time stated on the package instructions, ensuring the shells are slightly undercooked as they will finish cooking in the oven later. Once the pasta is ready, drain it in a colander and set it aside to cool slightly.

4. Prepare the Cheese Filling
   In a large mixing bowl, sift the ricotta cheese to remove any lumps and ensure a smooth texture. Add the grated Parmigiano Reggiano, a beaten egg, and season with salt and black pepper to taste. Mix everything well until you have a uniform filling. Then, take the mozzarella cheese and cut it into small cubes. Add the mozzarella cubes to the ricotta mixture, stirring them in gently so that they remain in their original shape and don’t break down too much.

5. Stuff the Conchiglioni
   Preheat your oven to 220°C (428°F). Once the pasta shells are cool enough to handle, carefully stuff each conchiglione with the ricotta and mozzarella filling. Arrange the stuffed pasta shells in a baking dish, ensuring they fit snugly together without too much space between them.

6. Assemble and Bake
   Once the shells are stuffed and arranged in the baking dish, pour the tomato sauce over the top, making sure each conchiglione is well-covered. Sprinkle the remaining grated Parmigiano Reggiano evenly over the top, and then add the remaining mozzarella slices on top of the pasta for a melty, golden finish. Place the dish in the preheated oven and bake for about 20 minutes. After 20 minutes, switch the oven to grill mode and let the top of the dish brown for another 5 minutes to achieve a golden, bubbling surface.

7. Serve and Enjoy
   Once the conchiglioni ripieni are perfectly baked and golden, remove the dish from the oven and let it cool for a few minutes. Serve the dish warm and enjoy the delicious combination of rich, savory filling and comforting pasta. This hearty, indulgent dish is perfect for a family dinner or any special occasion.