Stuffed Conchiglioni with Béchamel
A comforting Italian-inspired pasta dish featuring large conchiglioni shells filled with creamy ricotta, sautéed mushrooms, Parmesan and a hint of nutmeg. Nestled in a rich, silky béchamel sauce and baked until piping hot and lightly golden, this hearty recipe makes a delicious vegetarian addition to any menu.
Cooking Time 20
Portions
5
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
- pinch 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
- 155 g Country Range Béchamel Sauce Mix
- 1 portion Country Range Ground Nutmeg and salt, to taste
- 150 g dried conchiglioni pasta
- 200 g mushrooms, finely chopped and sautéed
- 1 egg
- 5 tbsp grated Parmesan cheese, plus extra for serving (optional)
- 500 g ricotta
- 2 tbsp coconut oil
- 1 pinch Salt and black pepper to taste
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