Baked Conchiglioni filled with ragu and white sauce.

DI Chiara Maci | 22 May 2018


Chianina ragu, white sauce and Parmigiano Reggiano of Red Cows.

No, I cannot tell you how they are, you really have to make them (and eat them right away).

Super tasty baked conchiglioni.



400g conchiglioni

1 kg gound beef (70% chianina, 30% calf)

1 bottle of cherry tomato sauce

1 can of tomato pulp in pieces

1 glass of dry white wine




Oil evo

For the white sauce:

1 litre of whole milk

100g butter

50g flour


Parmigiano of red cows


– Wash and chop with a knife celery, one or two carrots and the onion and brown them all together in oil evo over low heat.

– Add the ground beef and cook it properly, simmer with white wine over high heat.

– Add tomato sauce and pulp and cook over minimum heat for 3 hours at least.

– Adjust salt and pepper.

– Prepare the white sauce: melt butter in a small pot, incorpore sifted flour and milk gradually. Season with abundant nutmeg and a pinch of salt. Go on stirring until the sauce is thick.

– When the ragu is ready, drop pasta in abundant boiling water and cook it.

– Drain it al dente, season with ragu, white sauce and an abundant sprinkle of parmigiano of red cows.

– Preheat oven at 180c.

– Take a baking tray and fill it.

– Cook in oven for 15/20 minutes.

– Serve hot.

Photo By Giulia Gattiglia
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