Conchiglioni Ripieni Napoletani (neapolitan-style Stuffed Pasta Shells)

Conchiglioni Ripieni Napoletani, or Neapolitan-style Stuffed Pasta Shells, are a classic dish from the vibrant city of Naples in Italy. This recipe features large pasta shells stuffed with a delicious mixture of ricotta, mozzarella, and Parmesan cheese, then baked in a rich tomato sauce. It's a comforting and hearty dish that's perfect for a cozy family dinner or special occasion.

Conchiglioni Ripieni Napoletani (neapolitan-style Stuffed Pasta Shells)

Ingredients

  • 12 large conchiglioni pasta shells
  • 1 cup ricotta cheese
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1 egg, lightly beaten
  • 1/4 cup fresh parsley, chopped
  • 2 cups marinara sauce
  • Salt and pepper to taste
  • Extra virgin olive oil

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. Cook the conchiglioni pasta shells according to the package instructions. Drain and set aside to cool.
  3. In a mixing bowl, combine the ricotta, mozzarella, Parmesan, egg, and parsley. 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, drizzle with olive oil, and sprinkle with additional mozzarella and Parmesan cheese.
  6. Cover the baking dish with foil and bake for 25 minutes. Then, remove the foil and bake for an additional 15 minutes until the cheese is golden and bubbly.
  7. Let the Conchiglioni Ripieni Napoletani cool for a few minutes before serving.

Cooking & Preparation

Preparation time:
30 minutes
Cooking time:
45 minutes
Total time:
1 hour
Cooking method
Stovetop and Oven

Nutritional facts per 1 serving

Calories
380 per serving
Carbohydrates
45g
Protein
18g
Fat
14g

Supplies

Baking dish Mixing bowl Foil

Tools

Oven Stove

Serving suggestions

Serve the Conchiglioni Ripieni Napoletani with a side of garlic bread and a fresh green salad.

Tips & tricks

For an extra flavorful touch, add a pinch of red pepper flakes to the cheese mixture for a hint of heat.

Cost

$15