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Mediterranean Stuffed Conchiglioni with Beef, Ricotta, and Parmesan

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Experience a delightful journey to the Mediterranean with these stuffed conchiglioni filled with a rich mixture of beef, creamy ricotta, and savory parmesan. This dish is perfect for family gatherings or a cozy dinner with friends.

Ingredients

Scale
  • 16 conchiglioni
  • 450 g lean ground beef
  • 1 red onion, chopped
  • 2 cloves garlic, minced
  • 250 g ricotta cheese
  • 100 g grated mozzarella
  • 60 g grated parmesan
  • 500 g homemade tomato sauce
  • 1 tablespoon olive oil
  • 1 teaspoon dried oregano
  • 1 teaspoon fresh basil, chopped
  • Salt and pepper

Instructions

  1. Cook the pasta: Bring a large pot of salted water to a boil. Add the conchiglioni and cook according to package instructions, about 10 to 12 minutes, until 'al dente'. Drain carefully and set aside in a dish.
  2. 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.
  3. 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 fresh basil for authentic flavor.
  4. Incorporate the cheeses: Off the heat, add the ricotta and 50 g of grated parmesan to the meat. Mix well until a homogeneous filling is obtained. Allow to cool slightly before stuffing the conchiglioni.
  5. 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.
  6. Add the cheeses: Sprinkle the stuffed conchiglioni with grated mozzarella and the remaining parmesan. This will create a golden, melting crust during baking.
  7. Bake: Place the dish in the oven for about 25 minutes, or until the cheese is melted and bubbly. Keep an eye on it to prevent the cheese from burning.
  8. 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

Keywords: Avoid overcooking the conchiglioni during the first step; they will continue to cook in the oven. Use a ceramic baking dish for even cooking and ensure the filling is well proportioned to the conchiglioni.

Find it online: https://engosify.com/conchiglioni-farcis-au-boeuf-ricotta-saveurs-mediterraneennes-3/