Conchiglie Ripiene Napoletane (neapolitan-style Stuffed Shells)

Conchiglie Ripiene Napoletane, or Neapolitan-style Stuffed Shells, is a classic dish from the vibrant and flavorful Neapolitan cuisine. This recipe features large pasta shells stuffed with a delicious mixture of ricotta, mozzarella, and Parmesan cheese, baked in a rich tomato sauce, and topped with fresh basil.

Dietary Restrictions Vegetarian Main Course Neapolitan Italian Cuisine Stuffed Shells Cheese
Conchiglie Ripiene Napoletane (neapolitan-style Stuffed Shells)

Ingredients

  • 1 box (12 oz) conchiglie pasta shells
  • 1 1/2 cups ricotta cheese
  • 1 1/2 cups shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1 egg, lightly beaten
  • 2 cups marinara sauce
  • 1/4 cup fresh basil, chopped
  • Salt and pepper to taste

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. Cook the conchiglie pasta shells according to the package instructions. Drain and set aside.
  3. In a large bowl, combine the ricotta, mozzarella, Parmesan, and egg. Season with salt and pepper.
  4. Stuff each cooked pasta shell with the cheese mixture and place them in a baking dish.
  5. Pour the marinara sauce over the stuffed shells, covering them evenly.
  6. Cover the dish with foil and bake for 25 minutes. Then, uncover and bake for an additional 15 minutes until the cheese is bubbly and golden.
  7. Sprinkle the chopped basil over the stuffed shells before serving.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
40 minutes
Total time:
1 hour
Cooking method
Stovetop and Oven

Nutritional facts per 1 serving

Calories
350 per serving
Carbohydrates
30g
Protein
15g
Fat
18g

Supplies

Baking dish Foil

Tools

Oven Large mixing bowl Measuring cups and spoons

Serving suggestions

Serve the Conchiglie Ripiene Napoletane with a side of garlic bread and a fresh green salad.

Tips & tricks

For a variation, you can add cooked ground beef or sausage to the cheese mixture for a heartier dish.

Cost

$12