Main Courses, Recipes
Leave a comment

Conchiglioni with Ricotta and Walnuts

A classic Italian pasta bake that is usually made with ragu or ricotta and spinach as a filling and baked in tomato sauce and bechamel…delicious right? I wanted something a bit lighter for summer days so I filled the shells just with ricotta and walnuts and used only marinara. The end result turned out very flavorful!

If you try it let me know!


  • 30 conchiglioni
  • 250 gr ricotta
  • A handful of good quality walnuts, chopped
  • 1/2 tsp nutmeg
  • 70 g Parmesan cheese, grated
  • Season to taste being careful as Parmesan is already full of flavor
  • A jar of your favorite marinara sauce or your own
  • Some fresh basil leaves, chopped, to garnish
  • 50 g Parmesan  grated to serve


  • Cook the conchiglioni a little less than the time required for al dente then drain and let the pasta cool. I would advise to separate the shells before they cool as they may stick together.
  • Cover the bottom of an oven dish with some of the tomato sauce. 
  • Using  a teaspoon or a piping bag (for cleaner results) ,  fill each conchiglioni 3/4 full, then place in the oven dish.
  • Pour the rest of the tomato sauce over the shells and finish with a generous sprinkling of Parmesan
  • Bake in a preheated oven 200° C for about 20 minutes until the top starts to brown.
  • Garnish with fresh basil
  • Serve immediately with extra grated Parmesan. 

Buon Appetito!

Leave a Reply

Your email address will not be published. Required fields are marked *