Conchiglioni stuffed with ricotta, zucchini and lemon: creamy and baked until golden

Name: Conchiglioni stuffed with ricotta, zucchini and lemon: creamy and baked until golden
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 5
Cuisine: En
Ingredients: 28 conchiglioni (large pasta shells); 10.5 oz zucchini (about 2 cups, grated); 1 cup cow’s milk ricotta (well drained); Juice of ½ lemon; Lemon zest to taste (use an untreated lemon); ⅓ cup grated Parmesan cheese; Extra-virgin olive oil; 1 garlic clove (optional); Salt to taste; Pepper to taste; 4 basil leaves; 1 cup milk; 1½ tbsp butter; 2½ tbsp flour; Salt to taste; Pepper to taste; Nutmeg to taste (optional)

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Main Dish

Easy

50 min

2174 Kcal

Fragrant, creamy and comforting, baked conchiglioni stuffed with ricotta, zucchini and lemon are ideal for turning even the simplest lunch into something special. This version of stuffed conchiglioni stands out for its perfect balance of delicate flavors and freshness, thanks to the creaminess of cow’s milk ricotta, the sweetness of grated zucchini and the light citrus notes of lemon. The aroma of fresh basil blends with the creamy filling, while the gratin topping forms a golden surface that seals in the pasta’s tenderness and irresistible creaminess. Prepared this way, baked conchiglioni are perfect for Sunday lunch, a spring table, or a dinner when you want to serve something simple yet full of flavor and Mediterranean aromas.

Materials

Pot
Baking dish
Small saucepan
Coarse grater

Preparation

Preparation25 min

Cook time25 min

Wash the zucchini, trim the ends, and grate them using a coarse grater.
Brown a clove of garlic in oil, add zucchini and cook 8 minutes, stirring. Season with salt and pepper and let cool.
Cook the conchiglioni in salted water, drain while still very al dente (about 6 minutes), and let them cool on a clean tea towel.
In a bowl combine ricotta, Parmesan, lemon juice and zest, pepper, and chopped basil. Mix until smooth.
Add the cooked zucchini, without the garlic, and mix until evenly combined.
Prepare the béchamel sauce: melt the butter, add the flour and cook to form a roux. Gradually pour in the hot milk, stirring, and cook until the sauce is smooth. Season with salt and add the nutmeg.
Stuff the conchiglioni with the filling and arrange them in a baking dish with a generous layer of béchamel sauce on the bottom, covering the base well so the pasta stays creamy as it cooks.
Top with the remaining béchamel sauce and a sprinkling of Parmesan cheese. Bake in a preheated oven at 350°F/180°C for 25 minutes, then turn on the broiler for the last 5 minutes to brown the top.
Take the ricotta, zucchini, and lemon stuffed conchiglioni out of the oven and serve hot.

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FAQ ❓

How should I store ricotta, zucchini and lemon stuffed conchiglioni?

Store the stuffed conchiglioni covered in the refrigerator for 2–3 days. You can also freeze them either cooked or uncooked (preferably without the béchamel sauce) and bake them straight from frozen after thawing. For the best results, reheat them in the oven to keep the filling creamy and the surface lightly browned.

Can I freeze ricotta, zucchini and lemon stuffed conchiglioni?

Yes, stuffed conchiglioni freeze very well. You can freeze them either uncooked or cooked. If freezing them uncooked, it’s best to fill them and arrange them in the baking dish without the béchamel sauce. If freezing them cooked, let them cool completely first. To serve, bake them in the oven after thawing to preserve the creamy filling and the pasta’s texture.

When should I serve ricotta, zucchini and lemon stuffed conchiglioni?

Stuffed conchiglioni are perfect for Sunday lunch, as well as special occasions such as Easter lunch, thanks to their delicate flavor and impressive presentation. They’re also ideal for dinner parties, elegant buffets or family celebrations when you want to serve a refined yet simple main course.

Can I make ricotta, zucchini and lemon stuffed conchiglioni without béchamel sauce?

Yes, you can make stuffed conchiglioni without béchamel sauce, replacing it with a softer ricotta mixture or a light tomato sauce. Alternatively, you can add a drizzle of extra-virgin olive oil and a sprinkling of Parmesan to keep the dish lighter but still tasty.

What type of pasta should I use for perfect stuffed conchiglioni?

For the best results, choose large, ridged conchiglioni, which are ideal for holding the ricotta and zucchini filling. Their size allows them to be generously filled and cook evenly, making the baked conchiglioni even creamier and helping them hold their shape.

Can I prepare ricotta, zucchini and lemon stuffed conchiglioni in advance?

Yes, you can prepare and fill the conchiglioni in advance, arrange them in the baking dish with the béchamel sauce, then refrigerate them for up to 24 hours before baking. This way, you’ll have a baked pasta dish ready to go in the oven—perfect for planning stress-free lunches or dinners.

Cookware

oven

Attributes

Suitable for freezing

Keep refrigerated

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Daniele Mainieri

Every day, I dive into the world of food and wine with curiosity, always looking for new flavours, recipes and inspiring discoveries to share. From traditional family dishes to the latest food trends, including pairings that make all the difference. I’ve been working in food & wine communication for over 10 years and I’m currently the Editorial Manager for the Italian edition of Petitchef.

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Ingredients

For the light béchamel sauce:

Materials