How To Make Baked Stuffed Conchiglioni

Thank you to Susan Conley, creator of cookthestone.com for this delicious conchiglioni recipe.  This article will teach you how to prepare baked stuffed conchiglioni. It is a tasty, nutritious, and easy to prepare pasta dish your loved ones will appreciate. Are you thinking of a delicious and easy-to-prepare comfort food? Why not consider adding baked stuffed conchiglioni recipe to your cookbook?  Baked stuffed conchiglioni is a great dish to serve for dinner and lunch. It is relatively easy to prepare. It should not take you more than hour to cook it.  This is the type of dish that I recommend to people who are busy with work and don’t have that much time to cook. And even novice cooks should be able to pull it off, especially if they follow my instructions.

Baked stuffed conchiglioni isn’t only delicious, but also nutritious as spinach is added to the filling for some healthy greens. In case you haven’t heard, spinach is a very good source of vitamins such as A, K, C, B2, B6, and E. It is also rich in manganese, folate, copper, iron, calcium, and potassium. You’ll also get zinc, protein, choline and phosphorus from it.This is a dish I can recommend to vegetarians.Baked stuffed conchiglioni also looks impressive that you would not hesitate to serve them to your guests. It can serve up to 8 people.  Plus, since this meal is so filling, your guests should be stuffed pretty quickly.I personally think that baked stuffed conchiglioni tastes even better than it looks.

Baked Stuffed Conchiglioni Recipe

Ingredients:

  • 300 grams of conchiglioni or giant pasta shells
  • 200 grams of spinach
  • 1 ½ cups of ricotta
  • ½ cup of grated parmesan cheese
  • Salt
  • 1 egg
  • Nutmeg, about a pinch
  • 5 slices of chopped mild salami
  • 2 teaspoons of chopped thyme
  • 1 bottle of tomato passata
  • 1/3 cup of cream
  • ¼ cup grated mozzarella
    Tip 1:  As much as possible, don’t buy ricotta from supermarkets. It’s too soft and easy to break. You could go to a deli and ask for a piece cut from baked pressed rounds.

Things You’ll Need

Aside from the ingredients, you should also prepare the following:

  • A large bowl
  • Microwave oven
  • A large pot
  • Plastic wrap
  • Baking dish
  • Aluminum foil

Directions

  1. Before you start cooking the pasta shells, you should preheat the oven first at a temperature of 350 degrees Fahrenheit. By the time that you are finished cooking the pasta shells, the oven should be hot enough to bake them.  
  2. Cook the conchiglioni first.  Add water and salt to the pot. Let the salted water boil, and then add the pasta.  You can also refer to the box instructions on how to cook the pasta. Aside from salt,  you can also put pepper and olive oil in the water. This should add more flavor to the shells, aside from preventing them from sticking to one another. It shouldn’t take longer than 10 minutes for the giant pasta shells to be cooked. Drain it and set aside. Be careful not to break them!

Tip 2: After draining the giant pasta shells you can put them on a dish towel to dry. Never attempt to cool off the shells under running water. Not only would this cause the shells to get sticky but also cause make the shells lose flavor.

  1. Cook the spinach in the microwave. Rinse it well and then place in a bowl. Cover it with the plastic wrap, put the bowl inside the oven, and let it cook on medium for about two minutes. Once the spinach is cooked, let it dry. Then slice it into tiny strips. Put it in a large bowl together with the ricotta, egg, Parmesan, nutmeg, and salami.  Season and mix it well.
  1. Get the baking dish and pour the passata or tomato sauce.  
  2. Put the ricotta mixture into the shells. You’ll need around two teaspoons of ricotta mixture to stuff the conchiglioni.  
  3. Place the stuffed shells in a baking dish full of passata. Top each shell with grated mozzarella cheese.  
  4. Put the baking dish inside the oven, and cook it for 20 to 30 minutes or until the shells are tender.

Leave a Reply

Your email address will not be published.