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Holiday Conchiglioni (Large Shell Pasta for Special Occasions)

From the TV show "La Casa del Gusto" on Alice TV, let's prepare together Holiday Conchiglioni (Large Shell Pasta), a festive recipe by Patrizia Forlin!
Recipe Holiday Conchiglioni (Large Shell Pasta for Special Occasions)
  • Difficulty Medium
  • Preparation 1 hour
  • Cooking 4 hours
  • Servings for 2 servings

Straight from the TV show “La Casa del Gusto” on Alice TV, let’s prepare together Holiday Conchiglioni by Patrizia Forlin!

While the process of making this delicious dish is neither simple nor quick, if you have decent cooking experience, I’m sure you’ll be able to prepare this recipe with ease! The pasta that’s best suited for stuffing, conchiglioni (large pasta shells), is filled with delicious white wine-braised beef stew. Everything is then baked in the oven, enveloped in béchamel sauce and grated cheese. The special touch: it’s served deconstructed on a bed of tomato sauce and garnished with a fresh basil leaf.

While the preparation is certainly demanding, the result is more than exceptional! My mouth is already watering!

Note about ingredients: Conchiglioni are large shell-shaped pasta that can be found in Italian specialty stores or well-stocked supermarkets. If unavailable, you can substitute with jumbo pasta shells (sometimes labeled as “stuffing shells”). For the best results, use Italian brands like Barilla, De Cecco, or Garofalo.

Ingredients for 2 servings

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Method

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  1. Cut the beef into pieces of your desired size. Take a pot and start cooking the stew by browning the meat with a little olive oil. Then deglaze with white wine.
  2. Dice the carrots, celery, and onion and add them to the stew. Cook them and deglaze again with more white wine. Complete the cooking with broth for another 3-4 hours.
  3. Once the stew is cooked, mix cornstarch with cold water, stir and add it to the meat to thicken the stew. Cook again briefly.
  4. Beat an egg and, with the heat turned off, add it to the stew. Separately, cook the conchiglioni pasta (large shell-shaped pasta) being careful not to overcook. Mince all the stew mixture, put it in a piping bag and fill the pasta shells.
  5. Take a baking dish and create a thick layer of béchamel sauce on the bottom, place the filled conchiglioni on top, cover them with more béchamel sauce and then sprinkle generously with grated cheese.
  6. Bake in the oven at 160°C (320°F) for about 30 minutes. You can serve your Festive Conchiglioni as they are, or you can take a deep plate, create a base of tomato sauce, arrange the Conchiglioni individually in a flower pattern inside the plate, and finally garnish with a basil leaf. Finally, remember to download our App with exclusive content and fewer ads!

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