Best Baked Stuffed Shells Conchiglie Ripiene Al Forno Recipes

Stuffed Shells image

Provided by Frank

Categories Primo

Time 1h

Number Of Ingredients 10

250-300g (9-10 oz) conchiglioni, aka jumbo shells
250g (8 oz) ricotta cheese (well drained)
75-100g (2-1/2 to 3-1/2 oz) Parmesan cheese ( freshly grated )
1-2 eggs
sprig of parsley (finely minced)
Salt and pepper
150g (5 oz) mozzarella (cut into small dice)
1 batch homemade marinara sauce
Parmesan cheese (freshly grated)
olive oil

Steps:

Prepare the marinara sauce, following the recipe in our Tomato Sauce 101 post, leaving it a bit looser than you would normally.
Boil the shells in well salted water until only three-quarters cooked.
While the shells are cooking, mix the ricotta, Parmesan, egg, parsley, salt and pepper together in a mixing bowl until you have a smooth cream. Taste and adjust for seasoning. Then fold in the cubed mozzarella.
When the shells are done, drain them and lay them out to cool on a backing rack or on a kitchen towel.
When the shells are cool enough to handle, fill them with the ricotta and mozzarella mixture. You can do this by pinching them top and bottom until they open slightly, then plop in a generous spoonful of the filling with a spoon. Repeat with all your shells.
Line the bottom of a baking dish (or individual baking dishes as pictured in this post) with a bit of the marinara sauce. Place the stuffed shells on top, open side up, then nap the shells with more marinara sauce. Top the shells with a generous sprinkling of grated Parmesan cheese and drizzled them all over with olive oil.
Bake in a hot (200C/400F) oven for 20-30 minutes, until the shells are cooked through and nicely browned on top.
Let the baked stuffed shells rest for 5 minutes or so before serving, with more marinara on the side for those who want some.

Conchiglie al Forno with Mushrooms and Radicchio image

Provided by Food Network

Categories appetizer

Yield 6 to 8 as an appetizer

Number Of Ingredients 11

6 ounces shiitake mushrooms, cleaned and trimmed
8 tablespoons (1 stick) unsalted butter
1 teaspoon kosher salt
2 cups (2 medium heads) finely shredded radicchio
2 1/2 cups heavy cream
1/2 cup freshly grated Parmigiano-Reggiano (1 1/2 ounces)
1/2 cup coarsely shredded fontina (1 1/2 ounces)
1/2 cup crumbled Gorgonzola (3 ounces)
2 teaspoons ricotta
6 leaves fresh sage, chopped (see note)
1 pound imported conchiglie rigate (pasta shells)

Steps:

Preheat the oven to 500 degrees F.
Bring 5 quarts of salted water to a boil in a stockpot.
Remove the stems from the mushrooms and reserve for another use. Slice the mushroom caps about 1/4-inch thick. Heat 6 tablespoons of butter in a large skillet; add the mushrooms and 1/4 teaspoon salt. Saute over medium heat, stirring frequently, until they are cooked through, 3 to 5 minutes.
In a large mixing bowl, combine the mushrooms, radicchio, cream, cheeses, sage, and remaining salt.
Parboil the pasta shells for 4 minutes; drain and add to the ingredients in the mixing bowl. Toss to combine.
Divide the pasta mixture among 6 to 8 individual, shallow, ceramic gratin dishes (1 1/2 to 2 cup capacity). Dot with the remaining 2 tablespoons of butter and bake until bubbly and brown on top, about 7 to 10 minutes.