"Shells" in creamy sauce

Cookinero 16 Mar 2025

Ideal for stuffing are "shells" or conchiglioni, as they are called in Italy. In the homeland of pasta, housewives make them not only with minced meat, but also with vegetables and seafood. There are even original options - with cottage cheese, cherries or fruits.

How to cook "Shells" in creamy sauce

Step 1

"Shells" in creamy sauce

Take a saucepan, pour 1.5 liters of water into it, put it on high heat and add a little salt. Put the conchiglioni into the boiling water. As soon as they boil, reduce the heat to medium and continue to cook for 10 minutes. As soon as the pasta is cooked, take it out of the saucepan and put it in a colander. Rinse thoroughly under running water.

Step 2

"Shells" in creamy sauce

Heat olive oil in a frying pan and put the mince in. Add a small amount of tomato juice and, stirring thoroughly, fry the filling for about 10 minutes.

Step 3

"Shells" in creamy sauce

Grate the hard cheese on a large grater. Finely chop the garlic. Take a deep bowl, mix the cheese, garlic, cream, paprika and oregano in it.

Step 4

"Shells" in creamy sauce

Stuff the finished conchiglioni – use 1 teaspoon of minced meat per shell. Cover the baking dish with foil. Place the shells with meat in it. Pour over the creamy sauce and put in the oven for 15 minutes.

"Shells" in creamy sauce - FAQ About Ingredients, Baking Time and Storage

Yes, you can use jumbo shells or even manicotti if conchiglioni aren’t available. Adjust cooking times based on package instructions.
For a vegetarian option, replace minced meat with crumbled tofu, lentils, or finely chopped mushrooms for a similar texture and flavor.
Use low-carb pasta alternatives like zucchini noodles or eggplant slices rolled with the filling, and reduce heavy cream or replace it with Greek yogurt.
Store leftovers in an airtight container for up to 3–4 days. Reheat in the oven or microwave until thoroughly warmed.
Yes, assemble and freeze unbaked shells (without sauce) in a sealed container for up to 2 months. Thaw overnight before baking with sauce.
Serve with a fresh green salad, garlic bread, or roasted vegetables for a balanced meal.
Yes, Parmesan, Pecorino, or smoked Gouda would work well for added depth. Adjust seasoning to taste.
Stir occasionally during boiling and rinse thoroughly with cold water after draining to stop sticking.
Cover with foil and reheat at 350°F (175°C) for 10–15 minutes, or microwave with a splash of water to retain moisture.

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