Three Cheese Conchiglioni with Tomato Sauce - Conchiglioni ai tre formaggi e salsa al pomodoro
Three Cheese Conchiglioni is a classic Italian main course of large pasta shells stuffed with ricotta, Parmesan and a third cheese, baked in a silky tomato sauce. The Thermomix TM7 chops the onion and garlic, simmers the sauce with precise temperature control and mixes the cheese filling evenly. Fresh basil finishes this restaurant-style vegetarian pasta. [Mixing, Heating]
About this recipe
Three Cheese Conchiglioni with Tomato Sauce on the Thermomix TM7 brings an authentic Italian comfort classic to your all-in-one kitchen machine. These large ridged pasta shells are piped full of a creamy mixture of ricotta, egg and grated Parmesan, then nestled in a slow-simmered tomato sauce spiked with onion, garlic and fresh basil. Recipes like this show exactly why the TM7 earns its place on the worktop: the mixing function blends the ricotta filling into a lump-free, silky cream in seconds, while precise temperature control lets the tomato sauce simmer gently without catching on the base of the bowl. Instead of juggling a frying pan, a mixing bowl and a saucepan, you chop, cook and combine in one jug, leaving less washing up and more time to grate the final layer of cheese. Serve this bubbling bake as a vegetarian main course for a Sunday family lunch or a relaxed weeknight dinner with friends, with extra basil and a drizzle of olive oil to finish.
Preparation tips
- Cook the conchiglioni shells a few minutes shorter than the packet states, as they continue cooking in the oven while the cheese filling melts and the tomato sauce bubbles around them.
- Spoon the ricotta mixture into a piping bag for tidy filling; alternatively, open each shell slightly and use two teaspoons to press the filling right to the bottom of the pasta pocket.
- Replace the ricotta with well-drained cottage cheese for a lighter filling, or add chopped spinach to the mixture; children enjoy these giant shells as they can be eaten with a fork like little parcels.
Recipe variations
- Gluten-free version: use gluten-free conchiglioni or large gluten-free cannelloni tubes, checking that the sauce remains thick enough to hold them together during baking; the three-cheese filling and tomato basil sauce stay exactly the same.
- Festive winter variant: stir cubed mozzarella and a pinch of nutmeg into the ricotta filling and top with extra grated Parmesan for a golden crust, ideal for a Christmas buffet or an Italian-themed dinner party with friends.
Thermomix TM7 Benefits
- Precision weighing - The integrated scale of the Thermomix weighs the Parmesan and ricotta directly in the mixing bowl for a balanced filling. [Built-in scale]. [Precision Control]
- Fast chopping - The TM7 chops onion and garlic cloves uniformly, releasing their sweetness into the olive oil base within seconds. [Chopping]. [Time Savings]
- Silky mixing - The Thermomix blends the ricotta with egg and pepper into a smooth, pipeable filling without lumps. [Mixing]. [Multi-Function]
- Grating ease - The TM7 grates a block of Parmesan finely in seconds, melting quickly over the conchiglioni in the oven. [Grating]. [Multi-Function]
- Controlled simmering - The Thermomix heats the tomato sauce with steady temperature control, so basil and garlic develop flavour without burning. [Heating]. [Precision Control]
Ingredients
- Parmesan cheese
- fresh basil leaves
- ricotta cheese
- medium egg
- ground black pepper
- onions
- garlic cloves
- olive oil
- conchiglioni rigati
- water