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Mediterranean Stuffed Conchiglioni with Beef, Ricotta, and Parmesan

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Experience a delightful journey through Mediterranean flavors with these stuffed conchiglioni filled with savory beef, creamy ricotta, and rich parmesan. Perfect for family dinners, this dish is both comforting and satisfying.

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 chopped fresh basil
  • 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 well 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: Add the ground beef to the skillet. Cook, stirring frequently, until browned, about 7 to 8 minutes. Season with salt, pepper, oregano, and chopped 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 you have a homogeneous filling. Let it 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. Top 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 and 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 fresh touch, sprinkle with a few fresh basil leaves before enjoying.

Nutrition

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 a nice cheese color. Feel free to add chopped vegetables like zucchini or spinach to the filling for a healthier and colorful version.

Find it online: https://engosify.com/conchiglioni-farcis-au-boeuf-ricotta-saveurs-mediterraneennes-4/