Conchiglioni Stuffed with Ricotta and Chives

I’ve been making this forever but can’t remember where the recipe came from. I did an online search to see if I could come up with the source and found nothing, so I can’t give out any credit. Is it incredibly shady to claim it as my own? If I change something from the original I can do that, right? So… instead of fontina, try mozzarella cheese instead. The 3 – 4 cups of tomato sauce called for in the recipe is far too much, so try spooning 1-1/2 cups over the stuffed shells. And so you know, conchiglioni is another way of saying jumbo pasta shells.

ricotta cheese

Ricotta cheese.


Parmesan cheese. Accept no substitutes.

egg yolks

Egg yolks.

Egg yolks mixed with the cheeses:

cheese and egg yolk mixture

Cheese and egg yolk mixture.

stuffed conchiglioni

Stuffed conchiglioni.

topped with tomato sauce

Topped with tomato sauce.

Sprinkled with Parmesan, ready to be baked:

ready to go into the oven

Ready to go into the oven.

Out of the oven:

baked conchiglioni, stuffed with ricotta

Baked conchiglioni, stuffed with cheeses.

Do not forget the garnish.

do not forget the garnish

Sprinkled with chives.

Ta-dah! Presenting the whatfoodimade’s
semi-original but not-really-original-at-all recipe for

Conchiglioni Stuffed with Ricotta and Chives

1 c. ricotta
1/2 c. Parmesan
1/4 c. fontina cheese
2 egg yolks
1 Tbsp. unsalted butter
1/4 c. whipping cream
3 – 4 c. tomato sauce
1/2 c. Parmesan
2 Tbsp. fresh chives
1 lb. conchiglioni (cooked)

Mix ricotta, 1/2 cup Parmesan, fontina, chives and egg yolks together in bowl. Stuff pasta shells with cheese mixture. Preheat oven to 375°F. Butter the bottom of a casserole. Put a thin layer of cream in the casserole dish. Place shells in a single layer. Pour tomato sauce over top and sprinkle with 1/2 cup of Parmesan. Put casserole in oven and bake for 15 minutes. Garnish with chopped fresh chives and serve. Serves 4-6.


One thought on “Conchiglioni Stuffed with Ricotta and Chives

  1. Looks delicious! You claim the recipe as your own but now that you’ve revealed the entire recipe, it’s no longer a trade secret.

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