From Angolo Divino Di Sara Mengoni's kitchen in Italy.

Originally published on Cookpad Italy as Conchiglioni ripieni, with US measurements.

Stuffed Conchiglioni

Name: Stuffed Conchiglioni
Ingredients: 1.1 lbs (500 g) large conchiglioni pasta shells; 4 medium green zucchini; 3 thick slices cooked ham, diced; 2 lbs (900 g) cremini or white mushrooms; 3 1/3 cups (800 ml) béchamel sauce; Grated cheese, to taste; 2 garlic cloves; 1 bunch fresh parsley; Salt and pepper, to taste

Angolo Divino Di Sara Mengoni @cook_16809701

Loreto

I made this recipe for International Women's Day lunch and it was such a hit that my parents asked me to make it again for Easter lunch. It's really as simple as it is delicious...

Angolo Divino Di Sara Mengoni @cook_16809701

Loreto

I made this recipe for International Women's Day lunch and it was such a hit that my parents asked me to make it again for Easter lunch. It's really as simple as it is delicious...

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Ingredients

1.1 lbs (500 g)large conchiglioni pasta shells
4medium green zucchini
3thick slices cooked ham, diced
2 lbs (900 g)cremini or white mushrooms
3 1/3 cups (800 ml)béchamel sauce
Grated cheese, to taste
2garlic cloves
1 bunchfresh parsley
Salt and pepper, to taste

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Steps

1

In a large, deep skillet, add the garlic and extra virgin olive oil.
2

Infuse the oil with the garlic, then add the mushrooms sliced into strips (I was lucky to find them pre-sliced). Cook over medium-low heat; at the end of cooking, add the chopped parsley. Season with salt and pepper, then set the mushrooms aside.
3

In the same skillet, add the diced zucchini and diced cooked ham. Cook until the zucchini are tender.
4

In a baking dish, spread a couple of tablespoons of the mushrooms and the zucchini with ham on the bottom, along with a couple of tablespoons of béchamel sauce.
5

Blend the mushrooms, ham, and zucchini in a food processor until you get a creamy mixture.
6

Mix the blended mixture with the béchamel sauce (I used about 1 2/3 cups or 400 ml) and about 3 to 4 tablespoons of grated cheese.
7

Cook the conchiglioni in plenty of salted water and drain them while still al dente. Rinse the pasta under cold water to stop the cooking, then drizzle with a little olive oil to prevent sticking.
8

Fill the conchiglioni with the blended filling using a piping bag and arrange the pasta in the baking dish.
9

Pour the remaining béchamel sauce over the conchiglioni and sprinkle generously with grated cheese.
10

Bake and broil the pasta in a preheated oven at 480°F (250°C) for about 10 minutes, or until a golden crust forms on top.

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Cooksnaps

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Angolo Divino Di Sara Mengoni @cook_16809701

Published in the US on August 04, 2025 14:01

Loreto

Che cos'è la cucina per me? ... è arte, è amore!Mi trovo perfettamente a mio agio tra i fornelli ... a volte ci sono quelle giornate che proprio non vanno ... ma basta che entro nella mia cucina e cambio umore, è come se mi trasformassi in una supereroina dei fornelli.Mi piace cucinare per la mia famiglia e non solo.