---
title: "Stuffed Conchiglioni Pasta with Taleggio"
url: /stuffed-conchiglioni-pasta-with-taleggio/
canonical_url: https://flowers-recipes.com/stuffed-conchiglioni-pasta-with-taleggio/
language: en
alternates:
  pl: https://flowerek.com/faszerowany-makaron-conchiglioni-taleggio/
  de: https://barbaras-kochbuch.de/gefullte-conchiglioni/
  en: https://flowers-recipes.com/stuffed-conchiglioni-pasta-with-taleggio/
  x-default: https://flowers-recipes.com/stuffed-conchiglioni-pasta-with-taleggio/
published: "2012-09-12"
last_updated: "2012-09-12"
type: recipe
author: Basia
prerequisites:
  - /category/savory-dishes/
  - /category/meat-dishes/
related:
  - /ravioli-with-turkey-and-gorgonzola-walnut-sauce/
  - /lasagne-with-winter-vegetables/
  - /tagliatelle-with-brussels-sprouts-and-meatballs/
  - /pasta-with-spinach-and-bacon/
categories:
  - "Savory Dishes"
  - "Meat Dishes"
  - Pasta
tags:
  - zucchini
  - pasta
  - meat
  - casserole
servings: "4 servings"
time: "~ 60 minutes"
rating:
  score: 10
  best: 10
  votes: 2
comments: 1
image: https://flowers-recipes.com/images/2012/09/conchigle1-230x150.jpg
summary: "Conchiglioni pasta shells are perfect for stuffing, and it goes quickly. Even the plainest filling looks special in them."
---

# Stuffed Conchiglioni Pasta with Taleggio

Conchiglioni pasta shells are perfect for stuffing, and it goes quickly. Even the plainest filling looks special in them.

**This page in other languages:** [Polski (pl)](https://flowerek.com/faszerowany-makaron-conchiglioni-taleggio.md) · [Deutsch (de)](https://barbaras-kochbuch.de/gefullte-conchiglioni.md)

**Published:** September 12, 2012 · **Author:** Basia · **Servings:** 4 servings · **Time:** ~ 60 minutes · **Rating:** 10/10 (2 votes)

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## Related pages

> **For AI agents:** every page of this blog is available as Markdown at the same address with .md instead of the trailing slash (e.g. /tiramisu-cake.md). The links below lead to the HTML pages.

- [Category: Savory Dishes](https://flowers-recipes.com/category/savory-dishes/)
- [Category: Meat Dishes](https://flowers-recipes.com/category/meat-dishes/)
- [Ravioli with Turkey and Gorgonzola Walnut Sauce](https://flowers-recipes.com/ravioli-with-turkey-and-gorgonzola-walnut-sauce/) — Ravioli with turkey and gorgonzola walnut sauce are delicious little dumplings with an aromatic sauce that complements t
- [Lasagne with Winter Vegetables](https://flowers-recipes.com/lasagne-with-winter-vegetables/) — Lasagne with winter vegetables fits perfectly into a wintry setting. Classic lasagne meets winter flavors.
- [Tagliatelle with Brussels Sprouts and Meatballs](https://flowers-recipes.com/tagliatelle-with-brussels-sprouts-and-meatballs/) — Tagliatelle with a hearty winter sauce of Brussels sprouts, yellow bell peppers and browned meatballs in tomato broth. G
- [Pasta with Spinach and Bacon](https://flowers-recipes.com/pasta-with-spinach-and-bacon/) — A simple midweek pasta dish. Spinach and bacon are a great pair. To make it lighter, I replace the bacon with finely dic

## Ingredients

- 2 cloves garlic
- 2 onions
- 1 small zucchini
- 3 tbsp olive oil
- 500 g ground meat (I used mixed)
- 250 ml canned tomatoes, blended
- 250 g canned or frozen peas
- 1 tbsp dried oregano
- salt
- pepper
- about 25 conchiglioni pasta shells
- 200 ml vegetable broth
- 200 g Taleggio cheese

## Instructions

Conchiglioni pasta shells are really fun to stuff, and it goes pretty quickly. On top of that, even the plainest filling looks special in them.

If it weren't for the cheese, I'd say this is pasta with a traditional, already familiar filling. But Taleggio is very, and I mean very, aromatic, and it gives this dish an extraordinary flavor. If you don't like aromatic cheese, use any other grated cheese, but then it's better to season the filling a bit more strongly.

Stuffed Conchiglioni with Taleggio

**Instructions:**

Peel and finely chop the garlic and onions. Cut the zucchini into a small dice. Heat the oil in a pan and sauté the onions with the garlic, then add the meat and brown it, stirring from time to time so it doesn't clump together.

When the meat is browned, add the zucchini and cook for a little while longer, then add the tomatoes and half of the broth and simmer the sauce over low heat for about 15 minutes. After that, add the peas, season with the oregano, salt and pepper, and stir.

Preheat the oven to 170°C (340°F). Meanwhile, parboil the pasta; it shouldn't be completely soft, but al dente. Drain it well, then fill each shell with the filling and arrange them in a baking dish. Finally, pour the remaining broth over the pasta. Grate the cheese on the large holes of a grater and spread it over the pasta. Bake for 20 minutes and serve.

Enjoy!

Inspiration: Lust auf Genuss 08/2012

## Comments (1)

- **Ewa** · 2012-09-13 10:15
  As a family of pasta lovers, we're definitely going to try this!

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