Italian
Stuffed Conchiglioni
by Bruno Barbieri Chef · 513K subscribers on YouTube
Large pasta shells stuffed with a rich meat ragù, mozzarella, and Parmesan, then toasted and gratinated until crispy and bubbly.
- Difficulty
- medium
Ingredients
5 items- ConchiglioniLarge pasta shells; cook for 4–5 minutes longer than package directions
- RagùMeat sauce, prepared ahead
- MozzarellaCut into pieces
- Parmigiano ReggianoGrated
- ButterSmall knobs (nocette)
Method
- Boil the conchiglioni (pasta shells) for 4–5 minutes longer than the package directions (e.g., if pasta takes 15 minutes, cook for 20).
- Drain the shells and dry them thoroughly.
- Toast the shells under the grill (broiler) until they are crispy and golden brown.
- Take the toasted shells and stuff each with ragù (meat sauce), pieces of mozzarella, and a small knob of butter.
- Sprinkle grated Parmesan cheese over the tops and add a few small knobs of butter.
- Place the shells in the oven and gratin until the cheese melts and becomes bubbly.
- Serve immediately while hot and crispy.
Bruno Barbieri Chef
Professional chef513K subscribers on YouTube62.7M total channel viewsIl canale ufficiale di Bruno Barbieri: video ricette, backstage, curiosità... questo e molto di più sul canale YouTube dello Chef italiano che ha conquistato in carriera il maggior numero di stelle Michelin: in tutto 7. Giudice di MasterChef Italia dalla prima edizione e conduttore di 4 Hotel. Viaggiatore instancabile, gira il mondo esibendosi in road show culinari, che ama definire “teatri di cucina”.
