Recipe of filled conchiglioni | Cooking in the Neapolitan style

Stuffed conchiglioni recipe

Stuffed conchiglioni are an ideal lunch for outings, here is our recipe!

Sunny days and good weather mean conviviality and family. Being together is as important as the quality of the food, so how can you do without a good plate of pasta suitable for picnics? That's why we offer you the recipe of stuffed conchiglioni.

In Naples we can not do without baked pasta, that's why we decided to offer this irresistible and fragrant recipe.

The tasty filling is made from sweet fresh ricotta, greedy ham and seasonal peas. Moreover, it is impossible to exist with the fresh sauce that surrounds them.

We follow all the steps.

Ingredients

  • 600 gr dried pasta in the shape of a medium-large shell
  • 300 gr cubed ham
  • 400 gr peeled tomatoes
  • 100 gr canned peas
  • 400 gr fresh cow's milk ricotta
  • 2 eggs
  • 120 gr grated Parmesan cheese
  • ½ carrot
  • ½ onion
  • 1 of celery
  • some fresh basil leaves
  • 50 gr butter
  • 20 ml extra virgin olive oil
  • half a glass of Falanghina wine
  • salt, pepper and nutmeg Qb

Prepare the sauce

After cutting into chunks celery, carrot e onion they will have to brown them together in a large saucepan in which we will have added and warmed the oil for good. Let's cook for at least 2-3 minutes, enough time to cook everything before adding the ham. We mix everything with wine and, as soon as all the alcohol has evaporated, season with salt and pepper, the basil leaves to smell and add the peeled tomatoes. The sauce should cook and reduce for at least 20 minutes.

Prepare the filling

Put on the fire a saucepan full of water and bring to a boil, we will use it to lightly boil the conchiglioni just after salting it to taste.
It 's time to prepare the tasty filling proceeding with the mix the whole eggs lightly beaten together with the ricotta, the drained peas of their preservation water, the pepper, a pinch of nutmeg and grated Parmesan (the choice of cheese may depend on your personal tastes).

Bake the stuffed conchiglioni

Roll out a layer of butter on the bottom of the baking dish greased with butter and place the conchiglioni inside one by one, filled with the ricotta preparation, all facing upwards (so the filling will not come out). Sprinkle everything with the sauce, with more cheese and season with the other chopped basil leaves. Cover everything with aluminum foil and bake to 180 ° for 30 minutes, after which we advise you to further refine the Conchiglioni filled with 220 ° for about 2 minutes.

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Written by Nadia Portuguese
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