Conchiglioni stuffed with shrimp and ricotta (stuffed pasta)

At home we love pasta, so when I saw this recipe for shrimp and ricotta stuffed conchiglioni I didn't hesitate to make it. The result of these stuffed pasta shells was a success, something I had no doubts about before making it. The filling of these conchiglioni is delicious, the béchamel sauce that accompanies them pairs beautifully, and the gratin turns this pasta dish into a celebration.

The choice to present and serve the dish at the table wasn't difficult. Who can resist the charms of the lovely low casserole Shallow Casserole type iron Pétalo Le Creuset? I couldn't, although I didn't even try, because everything it has that is pretty it also has functional. So I took the chance to gratin the conchiglioni in the Pétalo casserole and take it to the table to serve there directly. The first round of applause went to the low casserole and the second, these shrimp and ricotta stuffed conchiglioni that are finger-licking good.

I won't keep you waiting any longer, because I would love for you to try this dish as soon as you can. Here is a wonderful recipe to impress at home. With these shrimp and ricotta stuffed conchiglioni, they'll give you a standing ovation!

Ingredients

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

For the filling

• 400 g peeled shrimp (you can use prawns or langoustines)
• 1 small onion, finely chopped
• 2 cloves garlic, finely chopped
• 1 tomato, finely chopped
• Juice and zest of 1/2 lemon
• 70 g ricotta
• 100 g Captupiry cheese (if not available, you can use mascarpone)
• Chopped parsley
• Salt
• EVOO

For the white sauce and gratin

• 2 tablespoons butter
• 2 tablespoons all-purpose wheat flour
• 500 ml whole milk
• Nutmeg
• Salt
• 100 g shredded mozzarella
• 100 g grated Parmesan

Preparation

1. Cook the pasta in water and salt, following the package directions, so it is al dente. When ready, drain the water and set aside.
2. To make the filling, sauté the shrimp with a drizzle of EVOO in your Ceramic Le Creuset nonstick skillet, until you see they change color and are pink. Remove them from the skillet and set aside.
3. Put the skillet back on the heat and sauté the onion and garlic until golden.
4. Add the tomato, sauté for a couple more minutes and return the shrimp to the skillet.
5. Pour in the lemon juice, add the zest as well and season with salt to taste. Stir a bit and turn off the heat. Let the filling cool slightly.
6. When the filling is lukewarm, mix it with the ricotta and with the caturipy or mascarppone cheese, so everything integrates well.
7. Fill the conchiglioni with the mixture and set aside.
8. Preheat the oven to 200 °C.
9. Heat another skillet or a small saucepan and add the butter. Let it melt and add the flour, stirring well for 1 minute. The flour and butter should combine and begin to brown.
10. Pour the milk slowly, stirring with a whisk to prevent lumps. Cook until you see it thicken, stirring constantly, and season to taste with salt and nutmeg.
11. Put the white sauce in your low casserole Shallow Casserole type iron Pétalo Le Creuset, covering the bottom.
12. Now place the filled conchiglioni on top, distributing them evenly. Cover with the shredded mozzarella and grated Parmesan, and take the Pétalo casserole to the oven uncovered.
13. Bake at 200 °C for about 20 minutes or until you see the cheese is golden.
14. When ready, remove from the oven and sprinkle chopped parsley on top. Place the lid and bring the casserole to the table to serve directly, without letting it cool.

Suggestions

• Caturipy cheese is a creamy ricotta-type cheese of Brazilian origin. Its texture is smooth and its flavor delicately milky. If you can't find it, you can substitute mascarppone or a soft creamy cheese.
• Conchiglioni are not hard to find, but if you can't find them, you could use large galets.