Conchiglioni al Forno (Italian Stuffed Shells with Meat Sauce)
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Large pasta shells filled with a rich meat ragù, topped with creamy béchamel, and baked until golden and bubbling. A classic Italian comfort dish perfect for special occasions.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 250 g conchiglioni pasta (jumbo shells) (- 9 oz)
- 700 ml tomato passata (- 3 cups)
- 500 ml béchamel sauce (- 2 cups)
- 300 g ground beef (- 10.5 oz )
- 300 g ground pork (- 10.5 oz )
- 1 small onion
- 1 small carrot
- 60 g gated Parmigiano Reggiano cheese (- 2 oz)
- 150 ml dry white wine (- ⅔ cup )
- 150 ml water (- ⅔ cup )
- 2 tablespoons extra virgin olive oil
- fresh basil leaves (- to taste)
- salt (- to taste)
At a glance
PER SERVING · TIME 120M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 1h 20m
- Sodium
- 1315mg
- Total sugar
- 19g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 892mg
- Calcium
- 344mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 1315MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.