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Conchiglioni Ripieni al Forno

Course Main Course
Cuisine Italian
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

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.

  1. Combine the cheeses, egg, parsley, salt, and pepper in a large bowl.

  2. Stir together until completely combined.

  3. Cook pasta.

Cook pasta according to package directions.

  1. Ensure that pasta water has olive oil to keep the shells from sticking to one another. 

  2. Stir frequently while cooking.

Assemble.

  1. Ladle 2 cups of sauce across the bottom of a 9x13 pan.

  2. Stuff each shell with roughly 1-2 tablespoons of filling.

  3. Arrange the stuffed shells carefully in the pan.

Bake.

  1. Bake stuffed shells at 375F for 30 minutes, or until the cheese is browned and the sauce is bubbling.

  2. 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.