This recipe is one of my favorite meals when I want a big plate of pasta! It is easy to make and delicious!
Recently, my grandmother made something similar to this for me and I won’t lie- hers was better (but isn’t that always the case?). I believe she stuffs the conchiglioni with ricotta and mozzarella, but I like to sub in some cottage cheese to make it less fatty. This probably contributes to the change in flavor and texture. If you want to go all out, and not worry about the nutrition of it, I’d actually recommend using all ricotta. In my state of pre-wedding figure-concern, I felt the need to switch it up. It was still delicious, and super easy!
Conchiglioni Ripieni al Forno
1 1/2 cups shredded mozzarella cheese
2 cups ricotta cheese
2 cups cottage cheese
2 tablespoons minced, fresh parsley
2 teaspoons pepper
2 teaspoons kosher salt
12 ounces conchiglioni grandi
32 ounces pasta sauce (store bought, or homemade like this)
several large pans (13 x 9)
fresh basil and parmesan to top
First, create your filling: combine the cheeses, eggs, parsley, pepper, and salt in a large bowl.
Cook the pasta according to box instructions. Use a good amount of salt, pepper, and olive oil in the boiling water so that the shells are flavorful and do not stick to one another. Let them cook to be al dente and drain them to cool.
Take half the sauce (about 2 cups) and spread it across the bottom of one 13 x 9 pan. Stuff each shell with a tablespoon or two of filling and carefully place it into the pan.
Top with parmesan and bake at 375° F for about thirty minutes, or until the cheese is browned and the sauce is bubbling. Do the same with a second pan and the remainder of the shells and filling.
Top with fresh basil. Serve immediately (I count around four shells per serving).