Conchiglioni stuffed with prawns and ricotta (stuffed pasta)

We love pasta at home, so when I saw this recipe for conchiglioni stuffed with prawns and ricotta, I didn’t hesitate to try it. The result was a real hit – which I expected from the start. The filling is delicious, the béchamel sauce complements it beautifully, and the gratin finish turns this pasta dish into a celebration.

Choosing the dish to serve it in was easy. Who could resist the charm of the gorgeous Pétalo Le Creuset low casserole-style cast iron cocotte? I couldn’t – nor did I try – because it’s as functional as it is beautiful. So I used the Pétalo cocotte to gratinate the conchiglioni and brought it straight to the table to serve. The first round of applause was for the cocotte, the second for the stuffed conchiglioni with prawns and ricotta, which are utterly scrumptious.

I won’t keep you waiting any longer – I’d love for you to try this dish as soon as you can. Here’s a fantastic recipe to impress at home. With these conchiglioni stuffed with prawns and ricotta, you’ll be a kitchen hero!

Ingredients

• 300 g conchiglioni pasta (or another large pasta for stuffing)
• Salt to taste

For the filling

• 400 g peeled prawns (you can use shrimp or king prawns)
• 1 small onion, finely chopped
• 2 garlic cloves, finely chopped
• 1 tomato, finely chopped
• Juice and zest of 1/2 lemon
• 70 g ricotta
• 100 g Catupiry cheese (or mascarpone as a substitute)
• Chopped parsley
• Salt
• Extra virgin olive oil

For the white sauce and gratin

• 2 tablespoons butter
• 2 tablespoons plain flour
• 500 ml whole milk
• Nutmeg
• Salt
• 100 g grated mozzarella
• 100 g grated parmesan

Method

1. Cook the pasta in salted water according to the package instructions until al dente. Drain and set aside.
2. For the filling, sauté the prawns in a drizzle of olive oil in your Ceramic Le Creuset non-stick frying pan until pink. Remove and set aside.
3. In the same pan, sauté the onion and garlic until golden.
4. Add the tomato, cook for a couple more minutes, then return the prawns to the pan.
5. Add the lemon juice and zest, season with salt, stir and remove from the heat. Allow the mixture to cool slightly.
6. Once lukewarm, mix in the ricotta and Catupiry or mascarpone until well combined.
7. Stuff the conchiglioni with the mixture and set aside.
8. Preheat the oven to 200°C.
9. In another pan, melt the butter and stir in the flour. Cook for 1 minute, stirring constantly until golden.
10. Gradually pour in the milk while whisking to avoid lumps. Cook until thickened, seasoning with salt and nutmeg.
11. Pour the béchamel into your Pétalo low cocotte to cover the base.
12. Arrange the stuffed conchiglioni on top, sprinkle with mozzarella and parmesan, and bake uncovered.
13. Bake at 200°C for about 20 minutes or until the cheese is golden.
14. Remove from the oven, sprinkle with chopped parsley, cover with the lid and bring it directly to the table to serve warm.

Tips

• Catupiry is a creamy Brazilian cheese similar to soft ricotta. Its texture is smooth and its flavour delicately milky. If unavailable, substitute with mascarpone or a mild cream cheese.
• Conchiglioni are not hard to find, but if you can't get them, large galets will work too.