Friday, June 14

Baked Conchiglioni

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Baked Conchiglioni

Baked Conchiglioni

  • Author: Tania
  • Prep Time: 30 minutes
  • Cook Time: 60 minutes
  • Total Time: 90 minutes
  • Yield: 1 plate 1x
  • Category: Pasta
  • Method: Baking
  • Cuisine: Mediterranean


Baked Conchiglioni ( pasta ) with Béchamel



18 oz pasta (conchiglioni)
7 oz cheese (valdostana fontina)
2 oz of ham in one piece
1 can of peas
½ oz of dried mushrooms
Grated parmesan
A few pieces of butter

3 oz butter
2 tablespoons of flour
3 cups of milk


  1. Cook the pasta al dente (do not overcook) in a pot with plenty of salted water and drain it.
  2. Meanwhile, prepare a very thin béchamel and add two tablespoons of grated parmesan to it.
  3. Cut the cheese and ham into small slices. Mix everything in a suitable bowl. Add the peas and mushrooms that you before soaked and fried in butter.
  4. Drain the pasta, and grease a fireproof bowl with butter. Arrange alternately a layer of pasta and a layer of a mixture of peas, mushrooms, and béchamel. Add one handful of grated parmesan and a few pieces of butter.
  5. Put the dish in the oven to bake for about half an hour. This is a very rich dish, suitable as a standalone dish.


  • Serving Size: 4
  • Calories: 830

Keywords: pasta, bechamel, mushrooms, peas, ham

Baked Conchiglioni

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