STUFFED CONCHIGLIONI PASTA

A Christmas Special with the Wow Factor

Stuffed conchiglioni pasta, or "conchiglioni ripieni," is a showstopping Italian dish that’s perfect for holiday celebrations, especially Christmas. These large pasta shells are stuffed with a delicious filling, baked to perfection, and served as a comforting starter or a hearty main course. Their elegant presentation and rich flavors make them a favorite for festive gatherings and dinner parties.  

The versatility of this dish is part of its charm. Traditional fillings different from this recipe often include ricotta and spinach, mushrooms, or even seafood for a unique twist. The shells can be baked in a flavorful tomato sauce or béchamel, and a sprinkle of Parmesan or mozzarella on top creates a golden, bubbling crust that’s irresistible.  

Stuffed conchiglioni are not only delicious but also practical for entertaining. They can be prepared in advance and baked just before serving, making them a stress-free option for hosting. Pair them with a glass of red wine like Chianti or Barbera to complete the festive experience.  

Conchiglioni pasta provides a good source of protein, calcium complex carbohydrates, offering sustained energy for a busy holiday season. Adding the vegetables also boosts the fiber and vitamin content, creating a balanced and satisfying meal. While indulgent, baked pasta dishes like this can fit into a celebratory menu without feeling overly heavy.   

If you like a baked dinner, try also our other recipes: Italian Crêpes with Cheese and Mushrooms, Baked Sea Bream ‘al cartoccio’, and Rustic Lattice Pie with Potatoes, Scamorza, and Speck

A little history

Stuffed pasta dishes have long been a part of Italian culinary tradition, with roots in regional cooking that dates back centuries. Conchiglioni, meaning "large shells," are designed to hold generous amounts of filling, making them ideal for baked pasta dishes. The concept of baking stuffed pasta in sauces, such as lasagne or cannelloni, became popular as a way to create hearty, warming meals for special occasions.  

While the dish is enjoyed throughout Italy, variations of stuffed conchiglioni reflect local flavors and ingredients. In northern Italy, béchamel sauce and cheeses like fontina or gorgonzola are often used, while southern regions prefer robust tomato sauces and ricotta fillings. This adaptability has made stuffed conchiglioni a beloved comfort food across the country and a festive choice for holidays like Christmas.  

---

INGREDIENTS👇🏻

For the broth:

• 3 cherry tomatoes

• 3 celery stalks

• 1 leek

• 1 carrot

• 1 white onion

• 1 ltr | 35.2fl oz

• Sea salt to taste  

For the stuffing:

• 200g | 7.1oz lardons

• 400g | 14.1oz mince pork

• 50ml | 1.76fl oz white wine

• 1 celery stalk

• 1 carrot

• 1/2 white onion

• 1 tbsp corn starch  

For the bechamel:

• 30g | 01.1oz butter

• 30g | 01.1oz plain flour

• 500ml | 17.6fl oz whole milk

• Nutmeg to taste

• 200g | 7.1oz conchiglioni pasta

• 1 handful of coarse sea salt for boiling water

• 40g | 1.4oz Parmigiano cheese

The recipe step by step

For the broth:

1. Peel the carrots, trim the onion and quarter it, trim the leek and half anything if needed to fit in the pot, including the celery stalks

   
   

2. Add everything in the pot, including the cherry tomatoes, with 1 litre of water and sea salt to taste; then bring to a boil and let simmer on low heath

For the stuffing:

3. Peel and chop carrots, onion and celery finely

   
   

4. Cut the unsmoked pancetta in strips [lardons might be already diced] and sizzle in a pan on low heath rendering their own fat

   
   

5. Add the mince pork to the pan and sizzle till it changes color, while stirring gently from time to time

   
   

6. Pour in the white wine and cook until it evaporates

   
   

7. Add the chopped vegetables in the pan an stir them in, then add the corn starch and incorporate thoroughly

   
   

8. Add through a sieve enough broth to the pan to cover the meat and cook for 40 minutes on low heath and with a lid on

For the bechamel:

9. Melt the butter in a small pot on low heath

   
   

10. Add the plain flour and mix vigorously to create a roux

    
    

11. Add the whole milk little by little, while stirring fast to avoid lumps

    
    

12. Once all the milk is amalgamated add sea salt and nutmeg to taste and stir on low heat until you reach the desired consistency

13. Bring the pasta water to a boil and add a handful of coarse sea salt, cook the pasta just half way through and drain

    
    

14. Lay the pasta facing down on some kitchen paper to let it release all extra cooking water

    
    

15. Give the stuffing a good stir and take it off the stove

    
    

16. Line the oven tray with a generous amount of bechamel sauce

    
    

17. Stuff each conchiglione with a tea spoon of stuffing circa and lay it facing up on top of the bechamel layer

    
    

18. Keep stuffing the pasta and filling the oven tray, the closer the conchiglioni are to each other the better they will hold each other while baking

    
    

19. Cover the stuffed pasta with a generous amount of bechamel sauce and sprinkle the parmigiano Reggiano cheese on top before baking for 20 minutes at 180°C | 356°F with the fan on

    
    

20. Bake for 5 more minutes under the grill at max temperature to get a crispy top

    
    

21. Leave to cool down for a couple of minutes, then serve…and enjoy! 😋