Conchiglioni ripieni al ragù

Crispy Ragu filled pasta shells oven baked with Parmesan

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Conchiglioni pasta with ragu sauce, it’s a heaven dish that will take the Ragu a step further in depth of flavors.

Conchiglioni is a shell shaped pasta, in Italian conchiglia means seashells and this is exactly the shape of the pasta.

Because of the hollow shape, it calls for a nice filling or sauce to back up this open structure.

The conchiglioni pasta with ragu is an Italian dish that we bake in the oven with parmesan to increase crunchy texture and deep of flavors.

Every meat pasta starts with a good Ragu sauce

The Ragu sauce is a heavy thick meat sauce that cooks for hours and uses several kinds of meats to create deep flavor and full body.

I usually make the ragu in big batches and use it for various dishes, this sauce is by far the best meat sauce for pasta.

Conchiglioni pasta with ragu, sounds fancy, right?

Fact is that it is a simple shell like pasta filled with ragu sauce, covered with parmesan, I added feta as well because I like the sour taste in the dish.

The Italians sometimes make Bechamel sauce, mix it with the ragu-bolognese sauce and pour over the Conchiglioni pasta, it’s a nice variation but also a heavy one, I’ll stick to the simple dish.

The method is simple, take a spoon and fill the shells with the heavy ragu sauce, it might be easier when the sauce is cold since it’s almost like a paste and can be easily shaped.

We’re almost done, did I say simple?

We set up the lovely shells in a baking pan, sprinkle with olive oil and grated parmesan, throw in whatever variation comes to your mind, I added some feta cheese and bake.

baking time is short, not more than 25 minutes on 200°c/ 400°F, the sauce and pasta are already cooked so we want to golden brown the top and get some crunchiness into the dish

Enjoy this great conchiglioni pasta with ragu sauce, it’s an easy comforting dish for every occasion.