• Total Time: 1 hour
  • Yield: 4-6 1x


  • 1 pound conchiglioni (large shells)

For the Filling:

  • 32 ounces ricotta cheese
  • 8 ounces mozzarella, chopped
  • 2 eggs
  • 2 tablespoons Parmigiano cheese, grated
  • 1/3 cup Italian (flat-leaf) parsley, chopped
  • 1 teaspoon salt

For the Sauce: (makes 2-3 cups of sauce)

  • 1 can (28+ ounces) of Italian tomatoes, peeled, with basil
  • 1 medium onion, finely chopped
  • 1/2 cup olive oil
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper

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Prepare the Sauce

  1. Puree the tomatoes in a blender or pass them through a food mill. In a large skillet over medium heat, sauté the onion in the olive oil until golden. Next, add the tomatoes, salt and pepper. Reduce heat and simmer for about 20-30 minutes, until reduced.

Prepare the Filling

  1. In a large bowl, combine the ricotta, mozzarella, Parmigiano, egg, salt, pepper, and parsley. Mix well until creamy.

Prepare the Shells

  1. Bring a large pot of salted water to a boil. Cook the shells until very al dente (half of package’s instructions).
  2. Carefully fill the center of each shell with the ricotta mixture. Place in a baking dish. Cover loosely with foil and bake at 350 degrees for 30 minutes. Serve immediately with a spoonful of tomato sauce and a sprinkle of Parmigiano cheese.