Baked conchiglioni with ricotta and zucchini are a delicious Italian baked pasta dish, perfect for Sunday lunches, family dinners, and special occasions.
For this recipe, I stuffed the conchiglioni with a creamy mixture of ricotta, zucchini, and ham that makes the dish rich, delicate, and incredibly comforting. I also added béchamel sauce and plenty of Parmigiano Reggiano, which create a delicious golden crust while baking.
Easy to prepare and perfect for making ahead, these baked stuffed pasta shells are ideal when you want a comforting homemade meal that everyone will love. If you love baked stuffed pasta, you should also try my Conchiglioni al Forno, a richer and more traditional version made with meat sauce.
Let’s see how to make these delicious baked conchiglioni with ricotta and zucchini.
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Ingredients
Prep Time: 15 Min | Cook Time: 45 Min | Resting Time: 10 Min | Servings: 4
- 300 g (10 oz) conchiglioni pasta shells
- 2 medium zucchini
- 250 g (about 9 oz) ricotta cheese
- 150 g (5 oz) cooked ham, diced
- 3 tablespoons grated Parmigiano Reggiano
- 200 g (about ¾ cup) béchamel sauce. Try our homemade béchamel sauce recipe
- salt, to taste
- black pepper, to taste
Instructions
Step 1) - To save time, I recommend preparing the pasta and the filling at the same time.
Fill a large pot with water, bring it to a boil, and add coarse salt. Preheat the oven to 200°C (390°F).
Cook the conchiglioni until very al dente, about 5 minutes less than the cooking time indicated on the package. The pasta will finish cooking in the oven, so it’s important not to overcook it at this stage.
Drain the conchiglioni carefully and drizzle them with a little olive oil to prevent them from sticking together. Arrange them on a clean kitchen towel or baking sheet and let them cool completely.
Step 2) - While the pasta cooks, wash and dry the zucchini, then grate them using the large holes of a box grater. There’s no need to cook the zucchini beforehand because they will soften perfectly in the oven.
Place the ricotta, grated zucchini, and grated Parmigiano Reggiano in a large mixing bowl. Stir until the mixture is creamy and evenly combined.
Step 3) - Cut the cooked ham into small cubes and add it to the ricotta mixture. Season with salt and freshly ground black pepper to taste, then mix again until all the ingredients are well incorporated.
Spread a thin layer of béchamel sauce on the bottom of a baking dish.
Step 4) - Take one conchiglione at a time and fill it generously with the ricotta and zucchini mixture using a spoon.
As you fill them, arrange the stuffed conchiglioni side by side in the baking dish in a single layer.
Step 5) - Spoon the remaining béchamel sauce over the pasta shells and sprinkle generously with grated Parmigiano Reggiano. This will help create a delicious golden crust while baking.
Bake in a preheated oven at 200°C (390°F) for about 25 to 30 minutes, or until the top is lightly golden and crispy.
If needed, you can switch on the broiler for the last 2 minutes to make the crust even more golden.
Remove the baked conchiglioni from the oven and let them rest for about 10 minutes before serving. This allows the filling and sauce to settle and makes the pasta shells easier to serve.
Serve hot and enjoy this creamy and comforting Italian baked pasta dish.
Storage
Store leftover baked conchiglioni with ricotta and zucchini in an airtight container in the refrigerator for up to 2 days.
To reheat, place them in a baking dish, cover loosely with aluminum foil, and warm in a preheated oven at 180°C (350°F) for about 15 minutes, or until heated through. You can also reheat individual portions in the microwave.
Make Ahead
You can prepare the stuffed conchiglioni several hours in advance, making this recipe perfect for family gatherings or holiday meals.
Simply assemble the dish with the filling, béchamel sauce, and Parmigiano Reggiano, then cover and store it in the refrigerator until ready to bake.
Before baking, let the dish sit at room temperature for about 20 minutes.
Freezing Instructions
You can also freeze the conchiglioni before or after baking.
To freeze before baking, assemble the dish completely, cover tightly with plastic wrap and aluminum foil, and freeze for up to 1 month.
When ready to cook, thaw overnight in the refrigerator and bake as directed.
If freezing after baking, let the conchiglioni cool completely first. Then transfer them to freezer-safe containers and freeze for up to 1 month. Reheat in the oven until hot and creamy again.
Tips for the Best Baked Conchiglioni
Cook the Pasta Very Al Dente: Since the conchiglioni will continue cooking in the oven, it’s important to slightly undercook them during boiling. This helps the pasta shells keep their shape and prevents them from becoming too soft after baking.
Prevent the Shells from Sticking: After draining the pasta, spread the conchiglioni on a kitchen towel or baking sheet and drizzle lightly with olive oil. This keeps them from sticking together and makes them much easier to fill.
Drain the Ricotta if Needed: If your ricotta is very moist, let it drain for a few minutes before preparing the filling. A thicker filling stays creamy without making the baked pasta watery.
Don’t Overfill the Conchiglioni: Fill each pasta shell generously but without packing in too much filling. Overfilling can cause the conchiglioni to break or open while baking.
Use Homemade Béchamel Sauce: For the creamiest and most flavorful result, I recommend using homemade béchamel sauce instead of store-bought. It gives the dish a richer texture and a more authentic Italian flavor.
Create a Golden Crust: Sprinkle plenty of grated Parmigiano Reggiano over the top before baking. Combined with the béchamel sauce, it creates a delicious golden crust that makes the dish even more irresistible.
Broil for a Crispier Top: If you want an even crispier surface, turn on the broiler for the last 1 to 2 minutes of baking. Watch the dish carefully to prevent the top from burning.
Variations
Make It Vegetarian: Simply omit the cooked ham for a delicious vegetarian version. The ricotta and zucchini filling will still be creamy, delicate, and full of flavor.
Add Mozzarella: For an even richer and cheesier filling, add a few cubes of mozzarella to the ricotta mixture or place some between the pasta shells before baking.
Try Different Cheeses: Replace part of the Parmigiano Reggiano with Pecorino Romano for a stronger flavor, or add smoked scamorza cheese for a more rustic and savory taste.
Use Other Vegetables: You can replace the zucchini with spinach, mushrooms, or finely chopped eggplant. Just make sure to remove excess moisture before preparing the filling.
More Italian Baked Pasta Recipes to Try
If you enjoy comforting Italian baked pasta dishes, here are a few more traditional recipes you may love:
- Stuffed Paccheri with Sausage and Mushrooms
- Cannelloni di Magro (Spinach and Ricotta Cannelloni)
- Baked Pasta Roses with Ham and Cheese (Rosette al Forno)
FAQ
Yes! You can assemble the dish several hours in advance, cover it tightly, and keep it in the refrigerator until ready to bake. It’s a perfect make-ahead recipe for family lunches and special occasions.
Absolutely. You can freeze the conchiglioni either before or after baking. Store them well covered for up to 1 month and thaw overnight in the refrigerator before reheating or baking.
Yes, but the béchamel sauce adds creaminess and helps keep the pasta moist while baking. Without it, the dish will be slightly drier.
If you can’t find conchiglioni, you can use other large pasta shapes suitable for stuffing, such as manicotti or cannelloni.
No. Since the zucchini are grated, they cook perfectly in the oven while the pasta bakes.
Recipe Card
Baked Conchiglioni with Ricotta and Zucchini
Ingredients
- 300 g conchiglioni pasta shells - 10 oz
- 2 medium zucchini
- 250 g ricotta cheese - about 9 oz
- 150 g cooked ham, diced - 5 oz
- 3 tablespoons grated Parmigiano Reggiano
- 200 g béchamel sauce - about ¾ cup
- salt to taste
- black pepper to taste
Instructions
- Fill a large pot with water, bring it to a boil, and add coarse salt. Preheat the oven to 200°C (390°F).
- Cook the conchiglioni until very al dente, about 5 minutes less than the cooking time indicated on the package. The pasta will finish cooking in the oven, so it’s important not to overcook it at this stage.
- Drain the conchiglioni carefully and drizzle them with a little olive oil to prevent them from sticking together. Arrange them on a clean kitchen towel or baking sheet and let them cool completely.
- While the pasta cooks, wash and dry the zucchini, then grate them using the large holes of a box grater. There’s no need to cook the zucchini beforehand because they will soften perfectly in the oven.
- Place the ricotta, grated zucchini, and grated Parmigiano Reggiano in a large mixing bowl. Stir until the mixture is creamy and evenly combined.
- Cut the cooked ham into small cubes and add it to the ricotta mixture. Season with salt and freshly ground black pepper to taste, then mix again until all the ingredients are well incorporated.
- Spread a thin layer of béchamel sauce on the bottom of a baking dish.
- Take one conchiglione at a time and fill it generously with the ricotta and zucchini mixture using a spoon.
- As you fill them, arrange the stuffed conchiglioni side by side in the baking dish in a single layer.
- Spoon the remaining béchamel sauce over the pasta shells and sprinkle generously with grated Parmigiano Reggiano. This will help create a delicious golden crust while baking.
- Bake in a preheated oven at 200°C (390°F) for about 25 to 30 minutes, or until the top is lightly golden and crispy.If needed, you can switch on the broiler for the last 2 minutes to make the crust even more golden.
- Remove the baked conchiglioni from the oven and let them rest for about 10 minutes before serving. This allows the filling and sauce to settle and makes the pasta shells easier to serve.
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