Mediterranean Stuffed Conchiglioni with Beef, Ricotta, and Parmesan
Experience the delightful flavors of the Mediterranean with these stuffed conchiglioni filled with savory beef, creamy ricotta, and rich parmesan. This dish is perfect for family gatherings and promises to impress your guests.
- Prep Time: 30 mins
- Cook Time: 25 mins
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
- 16 conchiglioni
- 450 g of lean ground beef
- 1 red onion, chopped
- 2 cloves of garlic, minced
- 250 g of ricotta
- 100 g of grated mozzarella
- 60 g of grated parmesan
- 500 g of homemade tomato sauce
- 1 tablespoon of olive oil
- 1 teaspoon of dried oregano
- 1 teaspoon of chopped fresh basil
- Salt and pepper
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the conchiglioni and cook according to the package instructions, about 10 to 12 minutes, until 'al dente'. Drain well and set aside in a dish.
- Prepare the filling: In a skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Then add the minced garlic and continue cooking for 1 minute to release its aromas.
- Cook the beef: Incorporate the ground beef into the skillet. Cook, stirring frequently, until well browned, about 7 to 8 minutes. Season with salt, pepper, oregano, and chopped fresh basil for an authentic taste.
- Incorporate the cheeses: Off the heat, add the ricotta and 50 g of grated parmesan to the meat. Mix well until you have a homogeneous filling. Allow to cool slightly before stuffing the conchiglioni.
- Assemble the dish: Preheat your oven to 180°C. In a baking dish, spread a thin layer of tomato sauce on the bottom. Using a tablespoon, fill each conchiglioni with the filling, then arrange them in the dish. Cover with the remaining tomato sauce.
- Add the cheeses: Sprinkle the stuffed conchiglioni with grated mozzarella and the remaining parmesan. This will create a golden, melted crust during baking.
- Bake in the oven: Bake the dish for about 25 minutes, or until the cheese is melted and bubbly. Keep an eye on the cooking to prevent the cheese from burning.
- Serve: Serve the stuffed conchiglioni hot, ideally accompanied by a green salad and a drizzle of olive oil. For a touch of freshness, sprinkle with a few fresh basil leaves before enjoying.
Nutrition
- Serving Size: 1 plate
- Calories: 600
- Sugar: 8 g
- Sodium: 850 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 90 mg
Keywords: Avoid overcooking the conchiglioni in the first step; they will continue to cook in the oven. Use a ceramic baking dish for even cooking and to achieve a nice cheese color. Feel free to add chopped vegetables like zucchini or spinach to the filling for a healthier and colorful version.