Conchiglioni alla Veneziana
Venetian-Style Pasta Shells Stuffed With Courgettes & Sage

About This Recipe

Are you looking for a delicious vegetables recipe with a difference? If you are, you’ve found it! Here’s my venetian-style pasta shells stuffed with courgettes & sage for you to enjoy.

If you’re on the lookout for a vegetarian pasta dish that has the ‘wow’ factor and can be prepared ahead, this is the one for you. When they are stuffed and baked, conchiglioni (giant pasta shells) look so impressive and they taste every bit as good as they look. Fresh sage, which is extremely popular in Italian cooking, gives the dish intriguing, earthy undertones.

TwitterFacebook

4

Serves

14

Ingredients

Vegetables

Main Ingredient

Pasta Recipes, Meat-Free Recipes

Type

Ingredients

For The Pasta

  • 20 Conchiglioni (Large Pasta Shells)
  • 6 tablespoons Olive Oil
  • 3 Courgettes, Medium, Cut Into 5mm Cubes
  • 1 Large Onion, Peeled & Finely Chopped
  • 6 Large Fresh Sage Leaves, Finely Chopped
  • 2 x 400g Tins Chopped Tomatoes
  • 4 tablespoons Plus Extra For Garnish Fresh Flat-Leaf Parsley, Chopped
  • 80g Pecorino Cheese, Freshly Grated
  • To Taste Salt
  • To Taste Freshly Ground Black Pepper

For The Bechamel Sauce

  • 40g Salted Butter
  • 40g Plain Flour
  • 400ml Full Fat Milk
  • Pinch Freshly Grated Nutmeg

Weight Converter

Found in This Book

Feast your eyes on the finest venetian-style pasta shells stuffed with courgettes & sage! It’s straightforward and fun to make this great dish. Simply follow the instructions below and get the perfect result.

Step By Step

  1. Cook the pasta in a large pan of boiling, salted water for about 5 minutes. Drain and place the shells upside down in a single layer on a clean tea towel to dry.
  2. To make the béchamel sauce, melt the butter in a medium saucepan over a medium heat until foaming. Add the flour and cook for 1–2 minutes or until pale golden, stirring continuously. Add the milk a little at a time, whisking constantly and waiting for it to be incorporated before adding more. Bring to the boil then reduce the heat and simmer for 5–10 minutes, whisking occasionally, until thickened and smooth. Add the nutmeg and season. Remove from the heat and set aside to cool slightly.
  3. Heat the oil in a large frying pan over a medium heat. Add the courgettes, onion and sage and sprinkle over 2 pinches of salt. Fry gently for 10 minutes, stirring occasionally. Transfer to a heatproof bowl and set aside to cool slightly. Preheat the oven to 190°C/gas mark 5.
  4. Tip the tomatoes into a small saucepan and bring to the boil. Reduce the heat and add the parsley and seasoning. Simmer for 8 minutes, stirring occasionally. Reserve 6 tablespoons of the sauce and spread the rest over the bottom of a baking dish measuring about 25 x 25cm.
  5. Add half the béchamel sauce to the courgettes. Using a tablespoon, fill the pasta shells with the courgette mixture. Lay the shells in a single layer in the dish, stuffed-side up and not touching. Spoon the remaining béchamel over each shell. Cover with foil and bake for 15–20 minutes. Sprinkle with the pecorino and bake uncovered for a further 5 minutes or until golden. Let rest for 3 minutes. Garnish with parsley and pepper. To serve, spoon some of the reserved sauce on each plate and lay 5 shells on top.

Once you’re done, simply sit back and enjoy your venetian-style pasta shells stuffed with courgettes & sage and don’t forget to check out other great authentic Italian recipes including great antipasti recipes, Italian pasta recipes, Italian soup recipes, Italian beef dishes and authentic pizza recipes.

Previous Recipe

Baked Gnocchi with Cannellini Beans, Spinach and Tomatoes

View Recipe

Next Recipe

Courgette Carpaccio With Borlotti Beans, Peppers & Capers

View Recipe

Discuss This Recipe

More RecipesGet Inspired

Farfalle con noci e GorgonzolaPasta salad with walnuts and Gorgonzola cheese

Gorgonzola and walnuts have always been a great combination. I find that they work perfectly with pasta and rocket. Of course you can eat this dish hot, but if you are making it for the following day make sure you eat it at room temperature and mix well before serving. If you prefer, substitute the Gorgonzola with any hard blue cheese of your choice.

4

Serves

7

Ingredients

Cheese

Main Ingredient
View Recipe

Torta di Polenta con Arance e CointreauPolenta Cake with Oranges & Cointreau

This is such a beautiful cake to enjoy in the afternoon with a cup of coffee or tea. Alternatively, serve it with a dollop of mascarpone on the side as a dessert. My kids, however, won’t thank me for this recipe as they think every dessert should be about chocolate! You can substitute the Cointreau with a citrusy Limoncello if you prefer.

8

Serves

11

Ingredients
View Recipe

Spaghetti ai Carciofi, Radicchio, Piselli e Vino BiancoSpaghetti with Artichokes, Radicchio, Peas and White Wine

Perfect for a midweek supper, this dish is quick and easy to make and low-fat too. Radicchio is very popular in Italy, particularly in the north, where it grows mainly in the Veneto region. Prized for the rich red colour and slightly bitter flavour of its leaves, radicchio is also a rich source of vitamin K.  

4

Serves

11

Ingredients

Vegetables

Main Ingredient
View Recipe

Bucatini al pesto sicilianoBucatini with Sicilian Pesto

Classic pesto is a specialty of Liguria, in northwestern Italy. However, Sicilians have their own equally delicious, lesser-known version – just a few additional ingredients take it in an entirely new and exciting direction. In this recipe I’ve used bucatini pasta, which is basically a thicker version of spaghetti with a hole all the way through, but of course pasta of any shape will be fine.

4

Serves

13

Ingredients
View Recipe

Linguine with tinned tuna, olives and chilliLinguine al tonno

Without doubt this has to be one of my father’s favourite pasta dishes. I remember when I used to live with him it was a must-have dish at least once a week but not always with the same shape of pasta. Please make sure that you never use tuna in brine for this recipe and if you like you can add some capers to the sauce.

4

Serves

10

Ingredients

Tuna

Main Ingredient
View Recipe

Pappardelle con MelanzanePasta with Aubergines, Tomatoes and Garlic Sauce

Many people steer clear of aubergine and yet it really is an easy vegetable to prepare. In this sauce, it enhances the tomato flavour without overpowering it, so if you have children who don’t like their vegetables, try this dish – they’ll hardly know it’s there. I often serve this pasta as a starter but be careful with portion sizes as you don’t want to fill everyone up before the main....

6

Serves

10

Ingredients

Vegetables

Main Ingredient
View Recipe