Recipes › Pasta › Conchiglie With Ricotta Recipe

Conchiglie With Ricotta Recipe

Recipe by Pedro M. A. Neves

Conchiglie with ricotta is a classic Southern Italian pasta dish featuring oversized shell pasta filled with creamy, herb-infused ricotta cheese and baked until golden. This comforting one-dish meal combines tender pasta shells with a light tomato sauce and fresh basil, creating an authentic trattoria-style dinner at home.

Ingredients

• 350g dried conchiglie righe (large pasta shells)
• 500g fresh whole milk ricotta cheese
• 100g grated Parmigiano-Reggiano cheese
• 1 large egg
• 50g fresh Italian parsley, finely chopped
• 30g fresh basil leaves, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon sea salt
• ½ teaspoon black pepper
• ¼ teaspoon freshly grated nutmeg
• 400g canned San Marzano tomatoes (14 oz)
• 30ml extra virgin olive oil
• 1 small onion, finely diced
• 1 teaspoon dried oregano
• 120ml whole milk (½ cup)
• 60g fresh mozzarella cheese, torn into small pieces

Instructions

1. Cook the conchiglie in salted boiling water until just al dente (about 11 minutes), then drain in a colander without rinsing. Set aside.

2. Combine ricotta, Parmigiano-Reggiano, egg, parsley, basil, minced garlic, salt, pepper, and nutmeg in a bowl. Mix gently until just combined, being careful not to overwork the mixture.

3. Heat olive oil in a saucepan over medium heat, add diced onion, and sauté for 3 minutes until softened. Add minced garlic and cook for 30 seconds until fragrant.

4. Add canned tomatoes with their juices and oregano to the pan, breaking up the tomatoes with a spoon. Simmer for 10 minutes, stirring occasionally. Season with a pinch of salt and pepper.

5. Preheat oven to 190°C (375°F). Spread a thin layer of tomato sauce on the bottom of a 9x13 inch baking dish (23x33cm).

6. Using a small spoon or pastry bag, carefully fill each cooked pasta shell with approximately 1 tablespoon of ricotta mixture. Arrange filled shells in the baking dish in a single layer.

7. Pour the remaining tomato sauce evenly over the filled shells. Drizzle with milk in a thin stream across the surface to create a creamier sauce.

8. Scatter torn mozzarella pieces evenly over the top of the dish.

9. Bake for 20-25 minutes until the sauce is bubbling around the edges and the mozzarella is melted and lightly golden. Allow to rest for 5 minutes before serving.

Substitutions

• Replace ricotta with a mixture of mascarpone and feta cheese for a tangier, richer filling
• Substitute regular eggs with 3 tablespoons aquafaba (chickpea liquid) for a vegan version
• Use cottage cheese instead of ricotta for a lighter, less dense filling with similar texture
• Replace fresh basil with fresh mint or oregano for different herbal notes

Tips

• Do not rinse the pasta after cooking; the light starch coating helps the shells stay intact and hold the filling better
• Fill the shells while they are still warm for easier handling and more pliable pasta
• For make-ahead convenience, assemble the entire dish up to 24 hours in advance, cover with plastic wrap, and refrigerate; add 5-10 extra minutes to baking time if baking from cold
• Reserve some fresh basil to sprinkle over the finished dish immediately before serving for brightest flavor and visual appeal

Conchiglie rigate con ricotta is a beloved pasta dish primarily from Campania in Southern Italy, particularly around Naples. The regional affinity for ricotta cheese and the technique of baking filled pasta shells reflects the Mediterranean influence and the importance of simplicity in Southern Italian cooking, where quality ingredients are allowed to shine without heavy sauces.

You might also like

Creamy Mushroom Pasta Recipe

40 min · Pasta

Creamy Mushroom Tortellini Alfredo Recipe

28 min · Pasta

Creamy Pasta Bake Recipe

55 min · Pasta

Creamy Pasta Casserole Recipe

60 min · Pasta