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.
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
- Preheat the oven to 375°F (190°C).
- Cook the conchiglioni pasta shells according to the package instructions. Drain and set aside to cool.
- In a mixing bowl, combine the ricotta, mozzarella, Parmesan, egg, and parsley. Season with salt and pepper.
- Stuff each cooked pasta shell with the cheese mixture and place them in a baking dish.
- Pour the marinara sauce over the stuffed shells, drizzle with olive oil, and sprinkle with additional mozzarella and Parmesan cheese.
- 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.
- 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