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Conchiglioni stuffed with meat sauce with Piave Dop

by Ada Parisi
5 min read
Conchiglioni ripieni al ragù con Piave Dop

Perfect for Sunday lunch, the conchiglioni stuffed with meat sauce with Dop Piave is a dish you will not forget. Family love anything that is made with meat sauce: from traditional Lasagna AI CANNELLONI, but the only problem with these plates is in the cooking of the pasta. That of course is never al dente.

This is why I decided to make a small sauce and a white sauce very dense, mix the two ingredients, add the peas and fill with this compound the conchiglioni. A dry pasta format of durum wheat, blanched for two minutes, stuffed and cooked briefly in the oven, It remains al dente and maintains that consistency I love so much. The recipe comes from a memory: rigatoni botched who prepared my grandmother when meat sauce and béchamel advancing after the preparation of ARANCINI. The peculiarity of the recipe of Conchiglioni stuffed with meat sauce lies in browning. What have I done using a particular cheese, hard cheese, but taste sweet and almost fruity: Piave Dop Old.

The Piave Dop, excellence Belluno

The Piave Dop is a cow's milk cheese to cooked pasta, hard texture and sweet taste. To be disciplined, at least 80% of the milk used to produce it, It must be of Italian Brown Swiss cows, Simmental and Holstein Italian Italian from herds of Belluno. This cheese contains essential amino acids, calcium and phosphorus and is easily digestible because during the maturing undergoes biochemical changes that make fats and easily assimilable protein.

For this reason the Piave Dop has a very low concentration of lactose, as it has been degraded by fermentation processes, especially in the long curing. This makes it a food with a high tolerance to allergies. The Piave Dop is produced in five seasonings: Cool (20-60 days), Mezzano (61-180 days), Old (6 months), Piave Dop Old Gold Selection (after 12 months) and the Piave Dop Old Reserve (more than 18 months).

I think the conchiglioni stuffed with meat sauce with Dop Piave are a viable alternative to the usual lasagna or cannelloni. It is also a joker in the kitchen when you forward a little RAGU’ or béchamel. If you prepare these Conchiglioni indeed I suggest you make the sauce and béchamel with a day in advance: it will be easier to fill the dough with a very cold condiment. Save the recipe and try them. Have a good day!

Conchiglioni ripieni al ragù con Piave Dop


Portions: 4 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 1 voted )


20 conchiglioni
120 grams of DOP Piave Vecchio
150 grams of peas (frozen when fresh ones are not available)

100 grams of ground beef
100 grams of ground pork
a small piece of carrot
shallot onion
a piece of celery
30 grams of tomato paste
300 ml of tomato puree
extra virgin olive oil, to taste
a bay leaf
salt and pepper
100 ml of red wine

FOR béchamel:
250 milliliters of whole milk
20 grams of flour
20 grams of butter
Salt, to taste


Conchiglioni stuffed with meat sauce with Piave Dop

Conchiglioni stuffed with meat sauce with Piave Dop

To prepare the sauce with Conchiglioni Piave Dop must first make the meat sauce and béchamel. For the sauce chop the onion finely, celery and carrot. Sauté the vegetables in extra virgin olive oil and a little water. When the vegetables have softened, combine the ground beef, little at a time, rosolandola on each side until it changes color. Add meat to the tomato paste and mix well, then deglaze with red wine. When the alcohol has evaporated, add the tomato puree, a bay leaf and some salt. Cover the sauce and cook over low heat for an hour and thirty minutes until the sauce is thick and tasty. Allow to cool completely.

For the bechamel, Heat the milk over low heat. Melt the butter, add the flour and stir to make a kind of thick batter (Red). Mix the butter and flour batter pouring the hot milk to the wire and stirring quickly with a hand whisk. When you have paid all the milk obtained and a liquid without lumps, Cook the white sauce over low heat and stirring constantly until it thickens. Allow to cool completely.

Boil the peas in a little lightly salted water.

Conchiglioni Blanch in salted water for 2 minutes (as long as you just soften so you can stuff them without the spacchino). Mix in a bowl the sauce, the peas and the béchamel. Spread a little béchase on the bottom of the baking tray. Stuff the Conchiglioni (you can also use the slugs) with the sauce filling, peas and white sauce and place in the baking dish, tight to each other so they don't overturn.

Grate the cheese Dop Piave Vecchio and distribute it in abundance over Conchiglioni. Preheat the oven to 180 degrees static. Cover the pan with a sheet of aluminum foil and bake 15 minutes, then remove the aluminum foil and the conchiglioni gratinating stuffed with meat sauce with Dop Piave until browned. Serve immediately. Bon appétit!


I advise you to prepare both the sauce is the white sauce in advance, the day before, so stuff the Conchiglioni with the now cold sauce. The procedure will be much simpler. Instead of Conchiglioni, You can also use snails or paccheri.

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