This Italian Stuffed Shells with Ragù and Béchamel (Conchiglioni al Forno) is a classic Italian comfort food, perfect for Sunday lunch or holiday gatherings. These large pasta shells are filled with rich meat sauce, topped with creamy béchamel, then baked until golden and bubbling.
This traditional dish is hearty, flavorful, and a fantastic alternative to pasta al forno or lasagna. In fact, it’s very similar to meat-filled cannelloni, but with the beautiful shell shape that makes it even more inviting on the table.
Preparing stuffed shells might look impressive, but the process is actually simple. First, cook a flavorful meat sauce with soffritto and tomato, then prepare the béchamel.
After boiling the conchiglioni until al dente, spread them on a towel so they don’t stick, and fill them with the sauce. Finally, bake until the top is lightly browned and the flavors have melded together.
The result is a spectacular baked pasta dish that will delight your family and amaze your guests.
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Ingredients
Prep Time: 30 Min | Cook Time: 1 Hour 20 Min | Resting Time: 10 Min | Servings: 4
- 250 g (9 oz) conchiglioni pasta
- 700 ml (3 cups) tomato passata - you can make it with our Homemade Tomato Passata recipe or use a ready-to-use one. I recommend Mutti Tomato Puree (Passata)
- 500 ml (2 cups) béchamel sauce. Make it with our recipe for Béchamel Sauce (Besciamella)
- 300 g (10.5 oz) ground beef
- 300 g (10.5 oz) ground pork
- 1 small onion
- 1 small carrot
- 60 g (2 oz) grated Parmigiano Reggiano cheese
- 150 ml (⅔ cup) dry white wine
- 150 ml (⅔ cup) water
- 2 tablespoons extra virgin olive oil
- Fresh basil leaves, to taste
- Salt, to taste
Instructions
Make the Tomato Sauce
Step 1) - Start by preparing the soffritto. Peel the carrot and chop it into small cubes, then finely chop the onion. Heat the extra virgin olive oil in a large pan, add the onion and carrot, and sauté gently for about 5 minutes until soft and fragrant.
When the vegetables are tender, add the ground beef and pork. Stir well and cook over medium heat for about 6–8 minutes, stirring occasionally, until the meat is nicely browned.
Step 2) - Pour in the white wine and let it evaporate over high heat. Then add the tomato passata and mix well with the meat and vegetables. Season lightly with salt.
Step 3) - Add the water and a few fresh basil leaves, stir, cover with a lid, and simmer for 30–40 minutes over low heat.
Note: The meat sauce should remain slightly runny. It will continue to cook in the oven and keep the pasta moist. Once ready, let the sauce cool for about 10 minutes before using.
Cook the Conchiglioni
Step 4) - While the sauce is cooking, bring a large pot of salted water to a boil and cook the conchiglioni pasta for about half the time indicated on the package. The pasta should be very al dente.
Tip: Conchiglioni usually take 15-18 minutes to cook, depending on the brand. Drain them after 7-9 minutes.
Spread the drained shells on a clean kitchen towel, turning them upside down so any remaining water can drain and be absorbed by the towel.
Fill the Conchiglioni
Step 5) - Prepare a baking dish about 20 x 30 cm (8 x 12 inches). Spread a thin layer of béchamel sauce and 3–4 tablespoons of meat sauce on the bottom.
Fill each conchiglione with a generous spoonful of meat sauce and arrange them closely together in the dish.
Tip: For a cleaner look, you can use a piping bag. Arrange the shells with the opening facing up, fill the bag with meat sauce (make sure it’s smooth and slightly liquid), and pipe the filling into each shell.
Bake and Serve
Step 6) - Cover the filled conchiglioni with the remaining béchamel sauce and sprinkle generously with grated Parmigiano Reggiano.
Bake in a preheated oven at 200°C (390°F) for 20 minutes (static) or 190°C (375°F) for the same time (fan-forced), until the top is golden and crisp.
Remove from the oven and let the stuffed shells rest for about 10 minutes before serving.
Note: Resting time is essential - it allows the béchamel to set slightly and helps the layers hold together beautifully. Serve your Conchiglioni al Forno hot and enjoy!
Storage and Make-Ahead Tips
If you have any leftovers, store them in an airtight container in the refrigerator for up to 2 days. When ready to enjoy, simply reheat the stuffed shells in the oven until hot and bubbly.
You can also freeze leftover conchiglioni. Once completely cooled, place them in a freezer-safe container. When you need them, thaw in the refrigerator overnight or in the microwave, then reheat in the oven before serving.
This recipe is also perfect for meal prep. You can assemble the stuffed conchiglioni with meat sauce and béchamel a day in advance and keep them in the fridge. Just bake them right before serving for a quick, comforting, and delicious meal!
Variations
The recipe I’ve shared is the traditional Italian version with meat sauce, rich and comforting.
However, conchiglioni are incredibly versatile and can be filled in many delicious ways depending on the season and your taste. Here are a few ideas to inspire you:
- Ricotta and Spinach: One of the most popular variations in Italy. These stuffed shells are filled with a creamy ricotta and spinach mixture, a lighter but equally delicious option.
- Cheesy “Filante” Version: For an extra-melty dish, add small cubes of mozzarella inside each shell or sprinkle them on top along with the béchamel before baking.
- Summer Version: For a lighter, quicker meal, fill the shells with a simple tomato sauce mixed with béchamel, mozzarella, and fresh basil.
- Autumn Twist: Add sautéed mushrooms and Italian sausage to the meat sauce for a hearty and flavorful seasonal variation.
- Make It Your Own: Feel free to customize! Try a “white” version without tomato sauce using ham and cheese, or a vegetarian version packed with cooked vegetables.
Tips
- Cook the conchiglioni al dente: The pasta should be very al dente, as it will finish cooking in the oven. This helps keep the shells firm and prevents them from turning mushy.
- Be generous with the sauce: Don’t be shy with the meat sauce and béchamel! A good amount of sauce keeps the pasta moist and flavorful. The final result should be crispy on top but soft and creamy inside.
- Use homemade béchamel for the best flavor: If possible, prepare the béchamel sauce from scratch. The creamy texture and delicate flavor make all the difference and elevate the whole dish.
More Italian Stuffed Pasta Recipes
If you love Conchiglioni al Forno, don’t miss these delicious suffed pasta recipes from our collection!
- Try our classic Cannelloni di Carne (Italian Beef Cannelloni), rich and creamy with béchamel and meat sauce
- The elegant Ravioli di Carne (Homemade Meat Ravioli), perfect for a cozy Sunday lunch
- The hearty Lasagna Bolognese (Classic Italian Meat Lasagna), one of the most iconic dishes of Italian cuisine
- You’ll also love our Paccheri Ripieni (Stuffed Paccheri with Sausage and Mushrooms), baked with a creamy filling and full of authentic Italian flavor
FAQs
In Italy, stuffed shells are called Conchiglioni al Forno. Conchiglioni means “big shells,” referring to the shape of the pasta, while al forno means “baked.” It’s a traditional Italian baked pasta dish often filled with meat sauce, béchamel, or ricotta and spinach.
The most popular Italian version is made with meat sauce and béchamel, similar to Lasagna Bolognese. However, another classic filling combines ricotta cheese and spinach for a lighter vegetarian option. You can also get creative and use mushrooms, sausage, or vegetables depending on the season.
Stuffed shells are a hearty and complete dish on their own, but they pair beautifully with a fresh green salad or roasted vegetables.
To avoid watery stuffed shells, make sure your meat sauce isn’t too thin and your béchamel has the right consistency. Also, cook the pasta very al dente, since it will absorb more sauce while baking. Letting the dish rest for about 10 minutes after baking also helps the sauces set perfectly.
Recipe Card
Conchiglioni al Forno (Italian Stuffed Shells with Meat Sauce)
Ingredients
- 250 g conchiglioni pasta (jumbo shells) - 9 oz
- 700 ml tomato passata - 3 cups
- 500 ml béchamel sauce - 2 cups
- 300 g ground beef - 10.5 oz
- 300 g ground pork - 10.5 oz
- 1 small onion
- 1 small carrot
- 60 g gated Parmigiano Reggiano cheese - 2 oz
- 150 ml dry white wine - ⅔ cup
- 150 ml water - ⅔ cup
- 2 tablespoons extra virgin olive oil
- fresh basil leaves - to taste
- salt - to taste
Instructions
Make the Tomato Sauce
- Start by preparing the soffritto. Peel the carrot and chop it into small cubes, then finely chop the onion. Heat the extra virgin olive oil in a large pan, add the onion and carrot, and sauté gently for about 5 minutes until soft and fragrant.
- When the vegetables are tender, add the ground beef and pork. Stir well and cook over medium heat for about 6–8 minutes, stirring occasionally, until the meat is nicely browned.
- Pour in the white wine and let it evaporate over high heat. Then add the tomato passata and mix well with the meat and vegetables. Season lightly with salt.
- Add the water and a few fresh basil leaves, stir, cover with a lid, and simmer for 30–40 minutes over low heat.Note: The meat sauce should remain slightly runny. It will continue to cook in the oven and keep the pasta moist. Once ready, let the sauce cool for about 10 minutes before using.
Cook the Conchiglioni
- While the sauce is cooking, bring a large pot of salted water to a boil and cook the conchiglioni pasta for about half the time indicated on the package. The pasta should be very al dente.Tip: Conchiglioni usually take 15-18 minutes to cook, depending on the brand. Drain them after 7-9 minutes.
- Spread the drained shells on a clean kitchen towel, turning them upside down so any remaining water can drain and be absorbed by the towel.
Fill the Conchiglioni
- Prepare a baking dish about 20 x 30 cm (8 x 12 inches). Spread a thin layer of béchamel sauce and 3–4 tablespoons of meat sauce on the bottom.
- Fill each conchiglione with a generous spoonful of meat sauce and arrange them closely together in the dish.Tip: For a cleaner look, you can use a piping bag. Arrange the shells with the opening facing up, fill the bag with meat sauce (make sure it’s smooth and slightly liquid), and pipe the filling into each shell.
Bake and Serve
- Cover the filled conchiglioni with the remaining béchamel sauce and sprinkle generously with grated Parmigiano Reggiano.
- Bake in a preheated oven at 200°C (390°F) for 20 minutes (static) or 190°C (375°F) for the same time (fan-forced), until the top is golden and crisp.
- Remove from the oven and let the stuffed shells rest for about 10 minutes before serving.Note: Resting time is essential - it allows the béchamel to set slightly and helps the layers hold together beautifully. Serve your Conchiglioni al Forno hot and enjoy!
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