Stuffed Conchiglie with Fresh Herbs and Beef Ragu
Large pasta shells generously stuffed with a creamy mixture of ricotta, carrots, and fresh herbs, topped with a beef ragu simmered in tomatoes. A comforting, colorful, and fragrant dish that turns a simple dinner into a true Italian-style moment of happiness.
🛒 Ingredients
3 servings
- 10.5 oz jumbo conchiglie pasta (large shells)
- 1 medium carrot, finely grated
- 2 tbsp fresh parsley, chopped
- 2 tbsp fresh cilantro or basil, chopped
- 5.3 oz whole milk ricotta (or cream cheese like St-Môret)
- 2 garlic cloves, minced (1 for the filling, 1 for the sauce)
- 1 tbsp olive oil for the filling
- Fine salt and freshly ground black pepper
- 10.5 oz ground beef (15% fat)
- 1.7 cups tomato purée or plain tomato sauce
- ½ yellow onion, finely chopped
- 1 tsp dried oregano or Herbes de Provence
- 1 tbsp olive oil for the sauce
- 4 slices of rustic country bread for toast
Watch the original video
Watch on TikTokDirections
- 1
Bring a large pot of salted water to a boil. Add the conchiglie and cook for 2 minutes less than the package instructions (they should be al dente as they will continue to cook in the sauce). Drain carefully, spread out on a clean, oiled kitchen towel, and let cool completely to prevent sticking.
- 2
Prepare the filling: In a mixing bowl, combine the ricotta, grated carrot, parsley, cilantro (or basil), 1 minced garlic clove, and the olive oil. Season generously with salt and pepper. The filling should be smooth, green, and fragrant. If it is too runny, add an extra spoonful of ricotta.
- 3
Using a small spoon or a piping bag, stuff each cooled shell with a generous amount of the ricotta mixture. Arrange the stuffed shells in a large, lightly oiled baking dish, opening side up.
- 4
Prepare the ragu sauce: Heat the olive oil in a deep skillet over medium heat. Sauté the chopped onion for 3 minutes until translucent, then add the second minced garlic clove and cook for 1 more minute. Increase the heat, add the ground beef, and brown while breaking up the pieces with a spatula for 5 to 7 minutes.
- 5
When the meat is well browned, stir in the tomato purée and oregano, and season with salt and pepper. Reduce the heat and simmer covered for 12 to 15 minutes, stirring occasionally, until you have a rich, thick, and flavorful sauce. Adjust seasoning to taste.
- 6
Generously coat the stuffed shells with the hot ragu sauce. Cover the dish with aluminum foil and bake at 356°F (preheated oven) for 10 minutes to heat through and meld the flavors.
- 7
Meanwhile, toast the slices of country bread in a toaster or under the oven broiler until golden brown and crispy.
- 8
Serve the stuffed conchiglie directly from the dish, piping hot, accompanied by the crispy toast to soak up the ragu. Sprinkle with a few fresh basil leaves or a drizzle of olive oil before serving.
💡 Chef's Tip
The secret to perfectly stuffed conchiglie without breakage: cook them al dente then immediately plunge them into cold water to stop the cooking and firm them up. They will be easier to handle and hold their shape for stuffing. For an even more indulgent dish, sprinkle with grated Parmesan before baking and broil for 3 minutes to brown the top.
