Stuffed Conchiglioni

Name: Stuffed Conchiglioni
Total time: 5400 s
Yield: Serves 6 servings
Ingredients: 14 oz conchiglioni pasta (about 400 g); 3 oz grated Parmesan cheese (about 80–90 g); 1 1/2 cups sheep’s milk ricotta (about 350 g); 14 oz mixed ground meat (about 400 g); Salt; White wine, for deglazing; Extra-virgin olive oil; 3 eggs; 3 cups tomato purée (about 750 g)

pasticciandoinsiemeate @Pasticciandoinsieme

I love when my kids ask me to make a specific dish—it saves me from having to figure out what to cook, and they’re happy and eat with enthusiasm, which makes me happy too. This stuffed conchiglioni recipe is one of their favorites—they absolutely love it. With these amounts, I can even freeze a tray to quickly make them happy again another time!

pasticciandoinsiemeate @Pasticciandoinsieme

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Ingredients

1 hour 30 minutes

Serves 6 servings

14 ozconchiglioni pasta (about 400 g)
3 ozgrated Parmesan cheese (about 80–90 g)
1 1/2 cupssheep’s milk ricotta (about 350 g)
14 ozmixed ground meat (about 400 g)
Salt
White wine, for deglazing
Extra-virgin olive oil
3eggs
3 cupstomato purée (about 750 g)

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Steps

1 hour 30 minutes

1

Sauté the ground meat with a drizzle of olive oil and a small piece of onion. Deglaze with a splash of white wine at the end. Season with salt, transfer to a plate, and let cool. Prepare a simple tomato sauce that’s not too thick by cooking the tomato purée with a drizzle of olive oil, a bit of onion, and a basil leaf.
2

Meanwhile, bring a large pot of salted water to a boil. Cook the conchiglioni for about half the package’s suggested time, about 6 minutes. I add a few drops of olive oil to the water to keep the pasta from sticking together. Drain immediately, separate the shells one by one, and place them on a plate to cool for filling.
3

In a blender, combine the 3 eggs, a pinch of salt, the ground meat, and most of the Parmesan (reserve a little for topping). Start blending. Add the ricotta, whipped until creamy, and continue mixing until smooth.
4

The creamy filling is ready. Butter a baking dish, then fill each conchiglione with about 2 teaspoons of the filling until full.
5

Cover completely with the tomato sauce and a sprinkle of Parmesan. Bake at 350°F (180°C) for 15–20 minutes. Add a couple of basil leaves and serve.
6

You can also simply mix the meat with the eggs, Parmesan, and the rest of the ingredients by hand in a bowl, but my kids prefer the creamier texture from the blender. So, you can skip the blender and mix everything by hand if you prefer.