Home

Conchiglioni with Mortadella and Peas

17/11/2023

Conchiglioni with mortadella and peas is a creamy and flavorful dish, an Italian reinterpretation of a classic baked pasta. Here’s the recipe:

Ingredients

  • 250g of conchiglioni (or another large format of pasta suitable for stuffing)
  • 200g of mortadella
  • 200g of peas (fresh or frozen)
  • 300g of ricotta
  • 100g of grated Parmesan cheese
  • 500ml of bechamel sauce
  • 1 small onion
  • Extra virgin olive oil
  • Salt and pepper
  • Butter (for the baking dish)
  • Bread crumbs (optional)

Preparation

  1. Cook the pasta: Bring a pot of salted water to a boil and cook the conchiglioni for about 2/3 of the time indicated on the package. Drain them and rinse under cold water to stop the cooking. Set them aside on a clean cloth.

  2. Prepare the filling: In a pan, sauté the finely chopped onion in extra virgin olive oil until it becomes translucent. Add the peas and a little water and cook until the peas are tender. If using frozen peas, follow the manufacturer’s instructions for cooking.

  3. Cut the mortadella into small cubes and add it to the peas. Let it flavor for a couple of minutes, then turn off the heat and let it cool.

  4. In a large bowl, mix the ricotta with half of the grated Parmesan, season with salt and pepper, and then combine with the mortadella and pea mixture.

  5. Stuff the conchiglioni: Take a spoonful of filling and stuff each conchiglione, being careful not to break them.

  6. Assemble the baking dish: Butter a baking dish and spread a thin layer of bechamel sauce on the bottom. Then arrange the stuffed conchiglioni side by side. Cover with the remaining bechamel sauce. Sprinkle with the remaining Parmesan and, if you wish, with a bit of bread crumbs for a crispy crust.

  7. Baking: Preheat the oven to 200°C and bake the conchiglioni for about 20 minutes, or until the Parmesan forms a nice golden crust. If necessary, you can activate the grill for the last few minutes.

Interesting Facts

Baked pasta with bechamel sauce is a classic of Italian cuisine, especially for family lunches or big occasions. Mortadella adds a unique touch of taste that matches perfectly with the sweetness of the peas and the creaminess of the ricotta. Stuffed conchiglioni are a perfect comfort food that will surely bring joy to the table.

Conchiglioni with Mortadella and Peas