Getting ready for Christmas? Consider this. Who needs stocking stuffers when you have these delicious little stuffers? This holiday season, forget the chotchkies and spend your time and money stuffing ricotta into pasta shells. I guarantee that your family will remember them more than any little gift stuffed into an old stocking (with the exception, maybe, of a nice set of cuff links or a Gucci tie. Hint, hint).
Conchiglioni Ripieni are also a great family gift because they are easy to prepare, can be made in advance, and are ideal to share with a big group.
Merry Christmas, Happy Holidays, and Buon Appetito!
Check out our wine pairings to complement this dish.Print
Sunday Pasta®: Conchiglioni Ripieni (Stuffed Shells)
- 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
Prepare the Sauce
- 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
- In a large bowl, combine the ricotta, mozzarella, Parmigiano, egg, salt, pepper, and parsley. Mix well until creamy.
Prepare the Shells
- Bring a large pot of salted water to a boil. Cook the shells until very al dente (half of package’s instructions).
- 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.