# Conchiglioni Ripieni di una Volta

A delicious baked pasta dish with large pasta shells filled with a creamy mixture of cheeses and cured meats, all in a light tomato sauce.

- Servings: 4 servings
- Total time: 20 min
- Cuisine: Italian
- Category: Sauce & Condiment
- Language: it

## Ingredients

- 350 gr Conchiglioni grandi
- 400 gr ricotta vaccina
- 100 gr salame casareccio
- 150 gr mortadella macinata
- 150 gr provola affumicata di Agerola
- 80 gr pecorino sardo
- 1 L pomodori pelati
- 1 cipolla
- qb Peperoncino
- qb Basilico fresco
- abbondante Pepe nero
- qb Olio evo

## Instructions

1. Prepare a soffritto with finely chopped onion, adding basil stems and a little chili for a slightly spicy aroma.
2. Add canned peeled tomatoes to the soffritto, season with salt and plenty of fresh basil, and cook for about 20 minutes; the sauce should be light and not overcooked.
3. Prepare the filling by combining ricotta (preferably Puglian), smoked provola from Agerola, bocconcino, grated Sardinian pecorino, and a generous amount of black pepper.
4. Add salami and mortadella to the cheese mixture.
5. If possible, use a meat grinder for the salami and mortadella to achieve a finer texture for the filling.
6. Cook the conchiglioni for 6-7 minutes, then immediately stop the cooking by plunging them into very cold, lightly salted water.
7. Prepare a piping bag with the filling.
8. Spread some tomato sauce on the base of a baking dish.
9. Lightly coat the conchiglioni with some of the tomato sauce before filling them.
10. Carefully fill each conchiglione with the prepared mixture using the piping bag.
11. Arrange the filled conchiglioni tightly in the baking dish.
12. Top the filled conchiglioni with more tomato sauce and a light sprinkling of pecorino.
13. Bake in a preheated oven at 170°C for 20-25 minutes, just long enough for the cheeses to melt slightly without gratinating.

## Equipment

- macinacarne
- sac à poche
- teglia
- forno

## Tips

- Do not overcook the tomato sauce, it should be light and fresh.
- Do not let the dish gratinate in the oven; it should remain creamy inside with al dente pasta.
- Use good quality ingredients, especially for the cured meats.

## Source

- Original video: https://www.facebook.com/share/v/1GCgKkQbBv/?mibextid=wwXIfr
- Recipe page: https://www.cliprecipe.com/recipe/764a78bf-9697-458b-8101-be0c551e819f
- Extracted: 2026-02-19

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt