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Baked Conchiglioni with Ricotta and Zucchini
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.
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.
Nutrition
Serving: 100gCalories: 509kcalCarbohydrates: 61gProtein: 27gFat: 17gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 58mgSodium: 570mgPotassium: 599mgFiber: 3gSugar: 5gVitamin A: 503IUVitamin C: 18mgCalcium: 208mgIron: 2mg
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