Conchiglioni Ripieni al Ragù (Ragu and Ricotta Stuffed Pasta Shells)
Giant pasta shells filled with ragu and creamy ricotta, baked in tomato sauce with melting mozzarella. Ideal for entertaining.
Made with Basic tomato sauce and Slow cooked ragu. Make a batch of the base first, then this takes minutes. Skip to the method
- Time1 hr 10
- LevelMedium
- Costabout £2.23 a head
- Oven190°C (170°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 190°C (170°C fan). Boil the shells in salted water for 2 minutes less than the packet says, so they stay firm. Drain and lay them on a tray in a single layer, so they do not stick together.
8 min - 2
Mix your ready made ragu (see the base recipe) with the ricotta and half the Parmesan until combined.
- 3
Spread your ready made tomato sauce (see the base recipe) over the base of a large baking dish.
- 4
Spoon the filling into the shells, about 2 tbsp each, and nestle them in the sauce, open side up.
- 5
Cover with foil and bake for 20 minutes. Remove the foil, top with the mozzarella and the rest of the Parmesan, and bake for 15 to 20 minutes more, until bubbling and golden and steaming hot all the way through.
35 min - 6
Rest for 5 minutes before serving 5 or 6 shells per person.
Tips
- Cook a few extra shells, because a couple always tear. Lay them out flat so they do not stick.
- Use a piping bag or small spoon to fill the shells quickly and tidily.
- Assemble a day ahead and bake straight from the fridge for easy entertaining.
Storing and freezing
Cool within 90 minutes and keep covered in the fridge for up to 3 days. Freeze for up to 3 months. Reheat until steaming hot all the way through, once only.
Questions
Can I use another pasta shape?
Yes. Cannelloni tubes, manicotti or large rigatoni work well, or layer sheets of fresh lasagne. Adjust boiling times as the packet says.
Can I leave out the ricotta?
Yes. Use more ragu and mix in a little grated Parmesan. The ricotta makes the filling creamier and lighter, but the shells are still good without it.
How far ahead can I assemble them?
Up to 24 hours. Cover tightly and chill, and add 5 to 10 minutes to the baking time. Check the middle is steaming hot all the way through.
More made with basic tomato sauce
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.