JW MARRIOTT KITCHEN

 

Cheese-Stuffed Shells (Conchiglioni Ripieni di Formaggio)

A comforting Italian classic made with jumbo pasta shells filled with a rich cheese blend, baked in marinara sauce, and topped with melted mozzarella.

🍝 Ingredients

1. 20–24 jumbo pasta shells (conchiglioni)

2. Salted water for boiling

For the cheese filling:

3. 400g ricotta cheese

4. 200g shredded mozzarella cheese

5. 50g grated Parmesan cheese

6. 1 egg

7. Salt and pepper to taste

8. 1 tbsp chopped fresh parsley (optional)

For baking:

9. 500ml marinara sauce

10. 100g mozzarella cheese, shredded (for topping)

11. Olive oil or butter for greasing the baking dish

👨‍🍳 Instructions

1. Cook the shells:
   
   Boil the pasta shells in salted water until al dente. Drain and let them cool slightly.

2. Prepare the cheese filling:
   
   In a bowl, mix ricotta, mozzarella, Parmesan, egg, salt, pepper, and parsley until smooth and well combined.

3. Stuff the shells:
   
   Carefully fill each shell with the cheese mixture using a spoon or piping bag.

4. Assemble the dish:
   
   Preheat oven to 180°C (350°F). Lightly grease a baking dish with olive oil or butter. Spread a layer of marinara sauce at the bottom, then arrange the stuffed shells on top. Spoon more sauce over the shells and sprinkle with mozzarella.

5. Bake:
   
   Cover with foil and bake for 25 minutes. Remove the foil and bake an additional 10 minutes until the cheese is golden and bubbly.

6. Serve:
   
   Let rest for 5 minutes before serving. Garnish with fresh basil or parsley if desired.

💡 Cooking Tip

Add a pinch of nutmeg to the ricotta mixture for a subtle depth of flavor, or mix in some chopped spinach for added nutrition.

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🔍 Nutrition (per serving – approx.)

• Calories: 480

• Protein: 24g

• Carbohydrates: 38g

• Fat: 26g

• Fiber: 3g

• Sodium: 780mg

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