Conchiglioni con ricotta e ortiche - Pasta Shells with Ricotta and Nettles

Recipe Type: 
Number of Servings: 
Preparation time: 
595 kcal
27 g
518 mg
Vitamin D: 
0.64 IU
% Ca recommended daily intake: 

This recipe was prepared by famous Italian chef Marco Olivieri (

Difficulty: **

Pasta Bechamel White Sauce
300 g
1 tbsp
pasta shells
coarse salt
300 ml
30 g
40 g

low-fat milk
wheat flour
Nutmeg, grated
  30 g
  20 g
250 g
200 g
  50 g
onion, minced
fresh nettle leaves
ricotta cheese
parmesan cheese, grated
1 egg yolk
Nutmeg, grated
Salt & pepper
1 Saute the onion in butter. Add washed and minced nettle leaves. Cook for 5 minutes. Remove from heat and cool to room temperature.
2 Add and mix the ricotta cheese (softened with a spoon), the grated parmesan cheese, the egg yolk, salt and pepper.
Prepare a bechamel white sauce: bring milk to a boil.
3 Melt the butter in a saucepan at low heat. Add the sifted flour slowly, stirring it to avoid lumps. Add the boiled milk little by little, stirring all the time, to obtain a creamy sauce. Cook over low heat until no taste of flour remains. Season with nutmeg and salt.
4 Bring a large pot of water (at least 4 liters water, with 1 tablespoon of coarse salt) to a boil. Pour in the pasta shells, and cook for the prescribed time "al dente".
5 Fill each pasta shell with the stuffing.
6 Butter a pyrex dish and cover the bottom with a thin layer of bechamel white sauce.
Arrange the pasta shells on it, and top them with the rest of the bechamel sauce.
7 Bake in a preheated 220°C oven for 10 minutes
To serve, arrange the shells on the plates to form a circle radiating from the inside out. If desired, add a spoonful of tomato sauce.


Key Nutrients: