This three cheese conchiglioni with tomato sauce recipe, made in our Thermomix, is another total comfort food dish! I'd been eyeing it up for quite a while before finally making it.
I'm really glad I've now made it...it's super cheesy, but is balanced out with the perfectly seasoned tomato sauce.
If you don't have a Thermomix and would like to try making this recipe, please scroll down for the Non-Thermomix Instructions I have suggested.
Tips
- Heat up any leftovers in the microwave and enjoy for lunch the next day!
- This tomato pasta bake recipe is easily adapted if you’re cooking for less or more people.
Cookidoo Tips
- To make this recipe suitable for vegetarians, substitute the parmesan cheese for a vegetarian hard cheese.
- Often called ‘shells’ because of their shape, conchiglie are a type of pasta named after the Italian word for seashell –‘conchiglia’. There are three different sizes of shell and each is associated with specific dishes. This recipe features conchiglioni, the biggest, and because of their jumbo size, they are perfect for stuffing and serving ‘al forno’. Filled with a delicious mix of ricotta and Parmesan, the conchiglioni are nestled in a vibrant tomato sauce and then baked, resulting in a cheesy dish that brings new meaning to ‘cheese and tomato pasta’.
Other Recipes
You might also like to try:
Recipe on UK Cookidoo
Three Cheese Conchiglioni with Tomato Sauce
If you don't have the Cookidoo app for your Thermomix, follow the recipe below:
Ingredients
- 100 g parmesan cheese, cut in 2cm pieces (see Cookidoo Tips)
- 20 fresh basil leaves, plus extra for serving
- 250g ricotta cheese
- 1 medium egg
- 1 pinch ground black pepper
- 100g onions, quartered
- 2 garlic cloves
- 30g olive oil
- 600g tinned chopped tomatoes
- 1 tsp sugar
- 0.25 tsp ground black pepper
- 2 tsp fine sea salt, plus a pinch
- water, for cooking the pasta
- 16 conchiglioni rigati (large pasta shells)
- 125g mozzarella, sliced (1cm)
Instructions
For the pasta and filling:
- Place the parmesan in the mixing bowl and grate for 10 seconds/speed 10. Transfer it to a bowl and set aside.
- Place 10 of the basil leaves in the mixing bowl then chop for 3 seconds/speed 8.
- Add the ricotta, egg, a pinch of salt, pepper and 50g of the reserved grated parmesan then mix for 10 seconds/speed 3. Transfer to a large bowl and set aside. Clean the mixing bowl.
- Place the onions, garlic and oil in the mixing bowl, chop for 5 seconds/speed 5 then sauté for 5 minutes/120C/speed 1.
- Add the tomatoes, remaining 10 basil leaves, sugar, pepper and 1 tsp salt then cook for 20 minutes/100C/speed 2. Meanwhile, preheat the oven to 200C and bring a large saucepan of water, with 1 tsp salt added, to the boil. Cook the conchiglioni according to packet instructions, or until al dente. Drain the pasta well using a colander and set aside to cool.
To assemble:
- Pour half the tomato sauce over the bottom of a baking dish. Spoon approx. 1 tbsp of the ricotta mixture into the cooled pasta shells, then arrange the shells in the baking dish, open side up.
- Pour over the remaining tomato sauce, sprinkle with the remaining 50g of grated parmesan and top with the sliced mozzarella. Cover with foil and bake for 35 minutes then remove the foil and bake uncovered for a further 5 minutes.
- Scatter with fresh basil leaves before serving immediately.
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Non-Thermomix Instructions
I'd suggest the recipe can easily be adapted using a grater, bowl, large frying pan and the hob. My suggestions are as follows:
For the pasta and filling:
- Grate the parmesan into a bowl and set aside.
- Finely chop 10 of the basil leaves and add them to a large bowl with the ricotta, egg, a pinch of salt, pepper and 50g of the reserved grated parmesan. Mix well to combine and set aside.
- Finely chop the onions and garlic. Heat the oil in a large frying pan over a medium to high heat and add the chopped onions and garlic. Sauté for 5 for minutes, stirring frequently.
- Add the tomatoes, remaining 10 basil leaves, sugar, pepper and 1 tsp salt. Bring to a simmer and cook for 20 minutes, stirring occasionally. Meanwhile, preheat the oven to 200C and bring a large saucepan of water, with 1 tsp salt added, to the boil. Cook the conchiglioni according to packet instructions, or until al dente. Drain the pasta well using a colander and set aside to cool.
To assemble:
- Pour half the tomato sauce over the bottom of a baking dish. Spoon approx. 1 tbsp of the ricotta mixture into the cooled pasta shells, then arrange the shells in the baking dish, open side up.
- Pour over the remaining tomato sauce, sprinkle with the remaining 50g of grated parmesan and top with the sliced mozzarella. Cover with foil and bake for 35 minutes then remove the foil and bake uncovered for a further 5 minutes.
- Scatter with fresh basil leaves before serving immediately.
Three Cheese Conchiglioni with Tomato Sauce (Thermomix)
Recipe on UK CookidooThree Cheese Conchiglioni with Tomato Sauce
Ingredients
- 100g parmesan cheese cut in 2cm pieces (see Cookidoo Tips below)
- 20 fresh basil leaves plus extra for serving
- 250g ricotta cheese
- 1 medium egg
- 1 pinch ground black pepper
- 100g onions quartered
- 2 garlic cloves
- 30g olive oil
- 600g tinned chopped tomatoes
- 1 tsp sugar
- 0.25 tsp ground black pepper
- 2 tsp fine sea salt plus a pinch
- water for cooking the pasta
- 16 conchiglioni rigati large pasta shells
- 125g mozzarella sliced (1cm)
Instructions
For the pasta and filling:
- Place the parmesan in the mixing bowl and grate for 10 seconds/speed 10. Transfer it to a bowl and set aside.
- Place 10 of the basil leaves in the mixing bowl then chop for 3 seconds/speed 8.
- Add the ricotta, egg, a pinch of salt, pepper and 50g of the reserved grated parmesan then mix for 10 seconds/speed 3. Transfer to a large bowl and set aside. Clean the mixing bowl.
- Place the onions, garlic and oil in the mixing bowl, chop for 5 seconds/speed 5 then sauté for 5 minutes/120C/speed 1.
- Add the tomatoes, remaining 10 basil leaves, sugar, pepper and 1 tsp salt then cook for 20 minutes/100C/speed 2. Meanwhile, preheat the oven to 200C and bring a large saucepan of water, with 1 tsp salt added, to the boil. Cook the conchiglioni according to packet instructions, or until al dente. Drain the pasta well using a colander and set aside to cool.
To assemble:
- Pour half the tomato sauce over the bottom of a baking dish. Spoon approx. 1 tbsp of the ricotta mixture into the cooled pasta shells, then arrange the shells in the baking dish, open side up.
- Pour over the remaining tomato sauce, sprinkle with the remaining 50g of grated parmesan and top with the sliced mozzarella. Cover with foil and bake for 35 minutes then remove the foil and bake uncovered for a further 5 minutes.
- Scatter with fresh basil leaves before serving immediately.
Notes
- Heat up any leftovers in the microwave and enjoy for lunch the next day!
- This tomato pasta bake recipe is easily adapted if you’re cooking for less or more people.
Cookidoo Tips
- To make this recipe suitable for vegetarians, substitute the parmesan cheese for a vegetarian hard cheese.
- Often called ‘shells’ because of their shape, conchiglie are a type of pasta named after the Italian word for seashell –‘conchiglia’. There are three different sizes of shell and each is associated with specific dishes. This recipe features conchiglioni, the biggest, and because of their jumbo size, they are perfect for stuffing and serving ‘al forno’. Filled with a delicious mix of ricotta and Parmesan, the conchiglioni are nestled in a vibrant tomato sauce and then baked, resulting in a cheesy dish that brings new meaning to ‘cheese and tomato pasta’.
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