Conchiglioni stuffed with ricotta, zucchini and lemon: creamy and baked au gratin

Name: Conchiglioni stuffed with ricotta, zucchini and lemon: creamy and baked au gratin
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 (2 cups diced); 1 cup cow’s milk ricotta (well drained); 1½ tbsp lemon juice (from ½ lemon); Lemon zest to taste; ⅓ cup grated Parmesan cheese; Extra-virgin olive oil to taste; 1 garlic clove (optional); Salt to taste; Black pepper to taste; 4 basil leaves; 1 cup milk; 1½ tbsp butter; 3 tbsp flour; Salt to taste; Black pepper to taste; Nutmeg to taste (optional)

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Main Dish

Easy

50 min

2174 Kcal

Baked conchiglioni with ricotta, zucchini and lemon are a fragrant, creamy dish perfect for turning any meal into something special. This version of stuffed conchiglioni combines delicate flavors with fresh notes, blending cow’s ricotta, grated zucchini and a hint of lemon. Enhanced with fresh basil and finished with a golden surface, these baked conchiglioni offer a perfectly creamy texture and rich Mediterranean aromas. An easy yet elegant dish, ideal for a spring lunch or a flavorful dinner.

Materials

Pot
Baking dish
Saucepan
Large-hole grater

Preparation

Preparation25 min

Cook time25 min

Wash the zucchini, strip off the ends, and grate with a large-hole 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 very al dente (about 6 minutes) and 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 garlic and mix until smooth.
Prepare béchamel sauce: melt butter, add flour and form roux. Pour hot milk in a trickle while stirring and cook until smooth cream. Season with salt and add nutmeg.
Stuff the conchiglioni with the filling and place them in a baking dish with a generous layer of béchamel sauce on the bottom, covering the entire surface well for creamy cooking.
Top with the remaining béchamel sauce and a sprinkling of Parmesan cheese. Bake for 25 minutes at 350°F/180°C in a hot oven, turn on the grill in the last 5 minutes to brown.
Take the ricotta, zucchini, and lemon stuffed conchiglioni out of the oven and serve hot.

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FAQ ❓

How to store ricotta zucchini and lemon stuffed conchiglioni?

Stuffed conchiglioni can be stored in the refrigerator, tightly covered, for 2-3 days. You can also freeze them already cooked or raw (best without bechamel sauce) and bake them directly in the oven after thawing. To enjoy them at their best, reheat them in the oven so they keep the creaminess inside and the surface slightly gratinated.

Can I freeze ricotta zucchini and lemon stuffed conchiglioni?

Yes, stuffed conchiglioni lend themselves very well to freezing. You can freeze them either raw or already cooked: in the first case it is advisable to stuff them and place them in the baking dish without bechamel sauce, while when cooked they should be left to cool completely before freezing. To consume them, you can bake them directly in the oven after thawing, so that the creaminess of the filling and the texture of the pasta remain intact.

On what occasions to serve ricotta zucchini and lemon stuffed conchiglioni?

Stuffed conchiglioni are perfect for Sunday lunch, but also for special occasions such as Easter lunch, thanks to their delicate taste and scenic presentation. They are also ideal for dinners with guests, elegant buffets or family celebrations where you want to bring a refined but simple first course to the table.

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

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

What pasta format to use for the perfect stuffed conchiglioni?

For best results, it is important to choose large, ribbed conchiglioni, which are ideal for holding the ricotta and zucchini filling. This size allows for plenty of filling and even cooking, making the baked conchiglioni even creamier and well-textured.

Is it possible to prepare ricotta zucchini and lemon stuffed conchiglioni in advance?

Yes, you can prepare the stuffed conchiglioni in advance, stuff them and arrange them in the baking dish with the béchamel sauce, then store them in the refrigerator for up to 24 hours before baking. This way you'll have a baked pasta dish ready to bake, 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

Light béchamel sauce:

Materials