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Conchiglioni al Forno (Italian Stuffed Shells with Meat Sauce)
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.
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!
Nutrition
Serving: 100gCalories: 862kcalCarbohydrates: 70gProtein: 43gFat: 43gSaturated Fat: 15gPolyunsaturated Fat: 3gMonounsaturated Fat: 20gTrans Fat: 1gCholesterol: 117mgSodium: 406mgPotassium: 1538mgFiber: 7gSugar: 13gVitamin A: 3659IUVitamin C: 24mgCalcium: 266mgIron: 7mg
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