Try this Italian baked conchiglioni with ricotta and Swiss chard for a perfect family meal.

Conchiglioni al forno ripieni di ricotta, biete e besciamella

Discover a rich and appetizing dish with our Baked Conchiglioni Stuffed with Ricotta, Swiss Chard, and Béchamel. This Italian recipe is perfect for a Sunday family meal. These vegetarian pasta shells are filled with a creamy mix of ricotta, Swiss chard, and Parmigiano Reggiano, all enveloped in a velvety béchamel sauce and topped with a delightful gratin. Not only are these baked conchiglioni delicious, but they also make for a beautiful presentation, arranged in a floral pattern in the baking dish. Ideal for special occasions or to elevate your Sunday menu. Creamy, golden, and irresistible—prepare them with us!

Explore More Stuffed Conchiglioni Recipes:

• Conchiglioni with Ham
• Conchiglioni with Mortadella and Peas
• Baked Conchiglie
• Conchiglioni with Shrimp Ragù and Saffron Hake
• Conchiglioni with Mushrooms, Ham, and Béchamel

Ingredients

• Conchiglioni pasta – 250g
• Ricotta cheese – 300g
• Swiss chard – 300g
• Parmigiano Reggiano – 50g, grated
• Béchamel sauce – 500ml
• Salt – to taste
• Pepper – to taste
• Nutmeg – a pinch

Instructions

1. Preheat your oven to 180°C (356°F).
2. Cook the conchiglioni in salted boiling water until al dente, then drain and set aside.
3. Blanch the Swiss chard in boiling water, drain, and chop finely.
4. In a bowl, mix ricotta, chopped Swiss chard, grated Parmigiano Reggiano, salt, pepper, and nutmeg.
5. Fill each conchiglioni with the ricotta mixture.
6. Spread a layer of béchamel sauce in a baking dish and arrange the stuffed conchiglioni on top.
7. Cover with the remaining béchamel sauce and sprinkle more Parmigiano Reggiano.
8. Bake for 25-30 minutes until golden and bubbling.

Total Time: 60 min

Cuisine: Italian