Stuffed Conchiglioni

Stuffed Conchiglioni is a traditional dish of Italian cuisine, ideal for a special dinner or a festive occasion. The recipe involves the use of large shell-shaped pasta that is generally stuffed with ricotta and spinach or with a meat filling and then baked in the oven, possibly with the addition of béchamel and Parmesan. Here is the basic recipe:

Ingredients

• Conchiglioni, about 250 grams
• 500 grams of ricotta
• 200 grams of spinach (or substitute as desired, such as mushrooms, ham, etc.)
• 1 egg
• Nutmeg, to taste
• Salt and pepper, to taste
• Tomato sauce, about 400 ml
• Grated Parmesan, to taste
• (Optional) Béchamel sauce, about 200 ml

Preparation

1. Preheat the oven to 180 °C.
2. Cook the spinach in a pan with a drizzle of oil and garlic until wilted, then let cool and squeeze well to eliminate excess water.
3. Cook the Conchiglioni in salted water until al dente, then drain and pass quickly under cold water to stop the cooking.
4. In a bowl, mix the ricotta, chopped spinach, the egg, salt, pepper, and nutmeg until you get a homogeneous mixture.
5. Stuff the Conchiglioni with the ricotta and spinach filling.
6. Pour some tomato sauce on the bottom of a baking dish.
7. Arrange the stuffed Conchiglioni in the dish and cover with the remaining tomato sauce. If you wish, you can also add béchamel sauce.
8. Sprinkle with grated Parmesan.
9. Bake the stuffed Conchiglioni for about 25-30 minutes, or until the surface is golden and crispy.

It is possible to customize the recipe by substituting the ricotta with another cheese of your preference or by adding ingredients to the filling, such as minced meats or ham.

Enjoy your meal!