Skip to content
Menu
Ragù Conchiglioni Supreme Bake
Main

Ragù Conchiglioni Supreme Bake

1 h 50 minServes 6Nutri-Score C€€
from @natalieyospina4 imports0 cooked
Adapt this recipe

what you need

Ingredients

6 people
  • conchiglioni pasta (large shells)Grains300 g
  • ground beef (minced)Meat500 g
  • onion (finely chopped)Produce1 piece
  • carrot (finely chopped)Produce1 piece
  • celery stalk (finely chopped)Produce1 piece
  • garlic (crushed)Produce2 pieces
  • olive oilPantry30 ml
  • tomato passataPantry700 ml
  • tomato pastePantry30 g
  • red wineBeverages100 ml
  • dried oreganoSpices3 g
  • saltSpices8 g
  • black pepper (ground)Spices2 g
  • mozzarella (diced)Dairy250 g
  • parmesan (grated)Dairy80 g
  • béchamel sauceDairy300 ml

per serving

Nutrition

403kcal

Carbs
32 g
Proteins
24 g
Fat
20 g
Adapt tools

what you’ll use

Tools

  • Frying pan
  • Stockpot
  • Baking dish
  • Colander
  • Oven

step by step

Method

  1. Make the ragù

    • Sweat the onion, carrot, celery and garlic in the olive oil until soft.
    • Add the ground beef and brown it well, breaking it up.
    • Pour in the red wine and let it evaporate.
    Step 1

  2. Simmer the sauce

    • Add the tomato passata, tomato paste, oregano, salt and pepper.
    • Simmer gently, stirring occasionally, until thick and rich.
    Step 2

  3. Cook the conchiglioni

    • Boil the shells in salted water until just shy of al dente.
    • Drain and rinse briefly under cold water so they are easy to handle.
    Step 3

  4. Fill the shells

    • Spoon a little ragù into the baking dish.
    • Fill each shell with ragù and arrange them in the dish.
    Step 4

  5. Top and bake

    • Pour the béchamel over the shells and scatter with mozzarella and parmesan.
    • Bake until golden and bubbling.
    Step 5

  6. Rest and serve

    • Let the bake rest for a few minutes before serving.
    Step 6
Get Mezze