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Conchiglioni Stuffed with Ricotta and Peas

17/11/2023

Here is the recipe for tasty conchiglioni stuffed with ricotta and peas with an Italian twist.

Ingredients

  • 250 g of large conchiglioni (pasta)
  • 250 g of fresh ricotta
  • 200 g of frozen or fresh peas
  • 100 g of grated Parmesan cheese
  • 1 egg
  • Salt and pepper to taste
  • Nutmeg to taste
  • Extra virgin olive oil
  • 1 clove of garlic
  • 400 g of tomato puree
  • Fresh basil
  • Mozzarella or fiordilatte to taste (optional)

Preparation

  1. Boil the peas in salted boiling water for about 5-7 minutes if they are fresh, or follow the instructions on the package if they are frozen. Drain and let cool.

  2. Meanwhile, bring a pot of salted water to a boil and cook the conchiglioni following the package instructions, but drain them a couple of minutes before the suggested time to keep them al dente. Drain the conchiglioni and quickly run them under cold water to stop the cooking process and handle them better.

  3. For the filling, mix the ricotta with the egg in a bowl, add the peas, half of the Parmesan cheese, salt, pepper, and a sprinkle of nutmeg. Mix well until you have a homogeneous mixture.

  4. Prepare the tomato sauce by sautéing the garlic clove in a stream of extra virgin olive oil. Once golden, remove the garlic and pour in the tomato puree. Let cook for about 15-20 minutes on medium-low heat. Adjust the salt and add some torn basil leaves.

  5. Take a baking dish and pour some tomato sauce on the bottom. Stuff each conchiglione with the ricotta and peas mixture and place them in the dish.

  6. Pour the remaining tomato sauce over the stuffed conchiglioni, sprinkle with the remaining Parmesan cheese, and if you like, add some diced mozzarella for a stringy gratin.

  7. Bake in a preheated oven at 180 °C (356 °F) for about 20-25 minutes, or until you see a nice golden crust on top.

  8. Serve the stuffed conchiglioni hot, garnishing with fresh basil leaves if desired.

Curiosity

Conchiglioni, thanks to their size, are perfect for stuffing and represent a rich and substantial first course. In many regions of Italy, they are prepared for special occasions and are one of the many beloved variants of stuffed pasta in the Beautiful Country.

Conchiglioni Stuffed with Ricotta and Peas