Conchiglioni Ripieni al Forno (Baked, Stuffed Pasta Shells)
This recipe is one of my favorite meals when I want a big plate of pasta! It is easy to make and delicious!
Recently, my grandmother made something similar to this for me and I won’t lie- hers was better (but isn’t that always the case?). I believe she stuffs the conchiglioni with ricotta and mozzarella, but I like to sub in some cottage cheese to make it less fatty. This probably contributes to the change in flavor and texture. If you want to go all out, and not worry about the nutrition of it, I’d actually recommend using all ricotta. In my state of pre-wedding figure-concern, I felt the need to switch it up. It was still delicious, and super easy!
Conchiglioni Ripieni al Forno
Ingredients
- 1 1/2 cups shredded mozzarella cheese
- 2 cups ricotta cheese
- 2 cups cottage cheese
- 2 eggs
- 2 tablespoons Italian parsley, minced
- 2 teaspoons kosher salt
- 2 teaspoons pepper
- 12 ounces conchiglioni grandi
- 32 ounces pasta sauce store bought, or homemade
- fresh basil and parmesan to top
Instructions
Make the filling.
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Combine the cheeses, egg, parsley, salt, and pepper in a large bowl.
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Stir together until completely combined.
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Cook pasta.
Cook pasta according to package directions.
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Ensure that pasta water has olive oil to keep the shells from sticking to one another.
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Stir frequently while cooking.
Assemble.
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Ladle 2 cups of sauce across the bottom of a 9×13 pan.
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Stuff each shell with roughly 1-2 tablespoons of filling.
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Arrange the stuffed shells carefully in the pan.
Bake.
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Bake stuffed shells at 375F for 30 minutes, or until the cheese is browned and the sauce is bubbling.
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Repeat with a second pan, or in a freezer tin.
Recipe Notes
These can be prepped in an aluminum freezer pan and frozen for up to six months. Thaw for 12 hours before baking.
