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Stuffed Conchiglioni with Béchamel
Bring Italian-inspired comfort to the menu with these delicious stuffed conchiglioni. Large pasta shells are filled with a creamy mushroom, ricotta and Parmesan mixture, then baked in a rich, silky béchamel sauce until piping hot and lightly golden. A simple yet impressive vegetarian dish that's perfect for a comforting main course.
Cooking Time 20 Minutes
Portions
6
Ingredients
Increase Portion Size
- g Country Range Béchamel Sauce Mix
- portion Country Range Ground Nutmeg and salt, to taste
- g dried conchiglioni pasta
- g mushrooms, finely chopped and sautéed
- egg
- tbsp grated Parmesan cheese, plus extra for serving (optional)
- g ricotta
- tbsp coconut oil or olive oil
- portion Salt and black pepper to taste
-
1
Step 1
Combine the mushrooms, ricotta, egg, Parmesan, nutmeg and salt until fully mixed. -
2
Step 2
Cook the conchiglioni pasta for a few minutes less than the packet instructions, so they remain slightly firm. -
3
Step 3
Drain and transfer the pasta shells into a large bowl of cold water. Once cooled, gently fill each shell with the mushroom and ricotta filling. -
4
Step 4
Blend 155g of Béchamel Sauce Mix into 200ml of cold water until smooth. Whisk into 800ml of hot water and bring to the boil, whisking continuously. Simmer for 2-3 minutes. -
5
Step 5
Spread a layer of béchamel sauce over the bottom of an ovenproof dish. Arrange the stuffed shells on top and spoon the remaining béchamel over the top. Bake for 15–20 minutes at 180°C until piping hot and lightly golden.
Ingredients
Increase Portion Size
- g Country Range Béchamel Sauce Mix
- portion Country Range Ground Nutmeg and salt, to taste
- g dried conchiglioni pasta
- g mushrooms, finely chopped and sautéed
- egg
- tbsp grated Parmesan cheese, plus extra for serving (optional)
- g ricotta
- tbsp coconut oil or olive oil
- portion Salt and black pepper to taste
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