Ricotta and Tomato Conchiglioni

Ricotta and Tomato Conchiglioni

PREP TIME: 1 h 30min



Simple and well know marriage of tomato, ricotta, mozzarella and pasta. This time we are preparing filled and oven baked large conchiglioni. The name comes from the shape which resembles a seashell and is one of the most popular pasta shapes as it can capture any type of sauce.



  • 2 tins of plum tomatoes
  • 2 garlic cloves
  • bunch of fresh basil
  • chilli flakes and ground pepper


  • 120g jumbo pasta shells (conchiglioni)
  • sea salt and black pepper
  • 150g of fresh mozzarella cheese
  • 175g quality ricotta cheese
  • 40g Parmesan cheese
  • 20 large fresh basil leaves


  1. Prepare the tomato sauce. Mix all the ingredients and cook for 30 minutes, or until thickened to a rich, silky sauce.
  2. To make the filling, finely chop mozzarella and place in a large bowl with the ricotta. Finely grate in half the Parmesan and then season to taste.
  3. Take level tablespoons of the mixture and roll it into balls. Place each ball in a basil leaf, then put each inside a conchiglioni shell
  4. Reserving half a ladleful of the simple tomato sauce, spoon the rest into a 20cm x 30cm ovenproof dish. Lay the filled pasta shells on top in a single layer, then drizzle over the remaining sauce. Cover with tin foil and place in the oven for 35 to 40 minutes, or until golden and bubbling, removing the foil and tearing over the rest of the mozzarella for the final 15 minutes.
  5. Once ready, finely grate over the last bit of Parmesan and return to the oven for a final 2 minutes to melt before serving.

Buon Appetito!

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