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

Involtini di Salmone con Mascarpone e SenapeWrapped Salmon With Dijon Mustard & Mascarpone Sauce

For many people, salmon is the king of fish – it has a firm, meaty texture and a beautiful pink colour. It’s really versatile, too – it can be baked, poached, steamed, fried or flaked into stir-fries, pasta or risotto. It’s known as a brain food because of its high Omega 3 content, as well as being rich in vitamin D and minerals. This is a delicious way to get all the family eating fish –...

4

Serves

10

Ingredients

Salmon

Main Ingredient
View Recipe

Pesche al forno ripiene di amaretti, noci e uva passaBaked Peaches Stuffed With Amaretti Biscuits, Walnuts & Raisins

The area around Mount Etna yields peaches that taste as though they must have come from the Garden of Eden. Their flavour intensifies with cooking, and in this dish the amaretti biscuits and walnuts give a crumbly, crunchy texture, the raisins add sweetness and the buttery juices flavoured with amaretto, wine and cinnamon are simply irresistible. Serve hot with vanilla ice cream.

4

Serves

11

Ingredients

Peaches

Main Ingredient
View Recipe

Tonno alla griglia con bricioleGrilled tuna steak with garlic breadcrumbs

Every now and then fish and chips in the UK is a must, but I must admit I often prefer my fish in breadcrumbs rather than batter – they make a far lighter coating that really means you taste the fish – and with this recipe I’ve come up with a much healthier but still delicious version. Tuna is such tasty meaty fish and the breadcrumbs add a bit of luxury to it. A crisp salad is all you need to...

4

Serves

9

Ingredients
View Recipe

FrisciolasSaffron & Potato Doughnuts With Vodka & Orange

Carnival celebrations in Sardinia wouldn’t be the same without frisciolas – these delicious little saffron-flavoured doughnuts made from potatoes and dusted with orange-flavoured sugar. You can substitute the orange zest for lemon or lime zest, and amaretto and Cointreau work well instead of vodka if you prefer. Perfect with espresso.

11

Ingredients

Potato

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

Creamy chocolate rice pot with raspberries and almondsRisotto al Cioccolato

This recipe is dedicated to my son Rocco. On holiday he surprised me by going to get a huge bowl of rice pudding for breakfast. I was chuffed to bits as normally he’s a chocoholic, but he soon ruined the illusion by pulling out six pots of chocolate spread, which he proceeded to stir into the rice. After that, he tucked in, finishing the lot. I was allowed a taste and had to admit that it was very...

2

Serves

7

Ingredients

Chocolate

Main Ingredient
View Recipe