Conchiglioni Ripieni alla Campana | Italian Stuffed Pasta Shells Recipe

Watch the Pasta Grammar video where we make this recipe here:

For this recipe, you will need:

- 2 tbsp extra virgin olive oil, plus extra for drizzling

- 1/4 white onion, diced

- 3 1/2 oz. (100g) ground beef

- 3 1/2 oz. (100g) ground pork

- Salt

- Fresh black pepper

- 1/3 cup (80ml) white wine

- 3 tbsp (45g) unsalted butter

- 1/4 cup (30g) all-purpose flour

- 2 cups (475ml) milk

- 1/2 tsp nutmeg

- 3 1/2 oz. (100g) mozzarella, chopped

- 5 1/3 oz. (150g) ricotta

- 1 3/4 oz. (50g) grated Parmigiano-Reggiano cheese, plus extra for topping

- 20 conchiglioni pasta shells (feel free to adjust slightly by using an amount that will fit well in your bakeware of choice)

In a pan, bring the olive oil up to medium temperature. Add the onions and sauté for 2-3 minutes, or until they are tender and slightly transparent. Add the ground beef and pork. Brown the meat completely, breaking it up into a fine crumble as it cooks. Salt and pepper to taste.

Add the white wine and bring to a simmer. Allow to cook until the excess moisture completely thickens.

While the meat cooks, prepare a besciamella sauce. Melt the butter in a small saucepan over low heat. When it has melted completely, add the flour while whisking. The flour and butter should rapidly form into a thick paste, almost a dough.

Gradually add the milk while continuing to whisk. When the milk is completely incorporated, season with nutmeg and a generous pinch each of salt and pepper. Continue to whisk over low heat until the besciamella thickens (think salad dressing consistency). Turn off the heat.

Put a large pot of water on to boil and preheat an oven to 360 degrees F (180 C).

In a mixing bowl, combine the cooked meat with the mozzarella, ricotta, Parmigiano, and two spoonfuls of besciamella. Mix thoroughly and season with salt and pepper to taste.

When the water is boiling, salt it generously and add the pasta shells. Since the pasta will continue to cook in the oven, drain the pasta a few minutes short of "al dente" as directed on the packaging (in most cases you'll want to boil the pasta for about 7 minutes. Transfer the drained pasta into a bowl and toss with a drizzle of olive oil to prevent sticking.

Spread a layer of besciamella on the bottom of a 9-inch pie dish or similar. Take each shell, fill it with the stuffing, and place it in the dish (stuffing side up). When all the shells have been arranged in the dish, drizzle them with the remaining besciamella and some olive oil. Top with grated Parmigiano.