Baked Conchiglioni with Prawn and Hake Ragout with Saffron
- Energy Kcal 741
- Carbohydrates g 81.6
- of which sugars g 12
- Protein g 34.9
- Fats g 28.8
- of which saturated fat g 14.47
- Fiber g 3.5
- Cholesterol mg 144
- Sodium mg 724
- Difficulty: Easy
- Prep time: 30 min
- Cook time: 55 min
- Serving: 4
- Cost: Average
PRESENTATION
So... Imagine this: baked conchiglioni that really brings Italy’s coast right to your dinner table. It’s a hit, especially in Campania and Calabria. Why? Those jumbo pasta shells are stuffed with a shrimp ragu and a soft hake ragu. Plus, there's saffron—so so fragrant—giving it a sunny vibe. Makes the dish both tender and creamy, you know? It's like a celebration of those rich Italian Sunday meals where seafood and pasta just mesh beautifully.
Picture a bubbling tray of baked conchiglioni coming out of the oven. And the sauce? A smooth béchamel on top, silky and perfect, melting right into the seafood. Pretty simple. It's melt-in-your-mouth good. This seafood pasta bake meets béchamel magic in each bite, offering a taste that's both rich and unforgettable. And really, it is a unique spin on classic baked dishes—usually all about the meat—but this one, it truly shows off Italian seafood.
You serve this saffron pasta on a big platter, and it just steals the show. Ready for everyone to dig in. The mix of shrimp ragu, hake ragu, and saffron makes it traditional yet kinda different. For sure. Whether it's for a family gathering or a quiet dinner, this seafood conchiglioni will have everyone coming back for seconds. No question. It’s that warm, comforting Italian vibe—really really cozy.
This dish is like a true flavorsome celebration, capturing the heart of Italian dining where every meal is a chance to enjoy something super super tasty. So here's the thing: it's not just food; it's a moment to savor something truly comforting.
INGREDIENTS
- Shell pasta 2.1 cups (300 g)
- Shrimps 1.3 lbs (600 g) - whole
- Hake fillets 10.6 oz (300 g)
- Cherry tomatoes 1 cup (200 g)
- Rosemary 2 tsp (10 g)
- White wine 0.4 cup (100 g)
- Saffron 1 bag
- Fine salt to taste
- Black pepper to taste
- Extra virgin olive oil to taste
- Butter 1 ½ tbsp (20 g)
- Garlic 1 clove
- Water ½ glass
- Nutmeg to taste
- Parmigiano Reggiano PDO cheese to taste
- for the béchamel
- Whole milk 2 cups (500 g)
- Butter 3 ½ tbsp (50 g)
- Type 00 flour 0.4 cup (50 g)
- Fine salt to taste
- Nutmeg to taste
How to prepare Baked Conchiglioni with Prawn and Hake Ragout with Saffron
To make the baked conchiglioni with prawn and hake ragout with saffron, first prepare the béchamel: place the soft butter and flour in a saucepan 1. Turn on the low heat and quickly stir with a wooden spoon 2. With the heat, the butter will melt and create a sort of golden cream with the flour. Pour in the milk 3
and stir with a whisk 4. Season with a pinch of salt 5 and nutmeg 6
and stir until the béchamel thickens 7. Shell the prawns by removing the head, the legs 8, and then the shell 9.
With a small knife, make an incision along the back of the prawn and remove the intestine by pulling it out with your hands 10. Once cleaned, you will have about 9 oz of prawns. Rinse them under running water, then place the prawns on a cutting board and cut them into pieces 11. Fillet the hake by removing the skin. Start from the tail end. Make an incision with a sharp knife separating the skin from the flesh. Use your hand to pull the flap of skin 12 and continue until it is completely removed.
Also cut the hake into pieces 13. Now wash the cherry tomatoes and cut them into 4 parts 14. Remove the needles from the rosemary and chop them finely 15. Meanwhile, place a pot full of salted water on the stove, which will be used for cooking the pasta.
In a pan, heat a drizzle of extra virgin olive oil and brown a garlic clove cut in half 16. Add the prawns 17 and then the hake 18.
Sauté for just a couple of seconds and add a pinch of salt, a pinch of pepper, and a pinch of nutmeg and stir. Deglaze with the white wine 19 and let it evaporate. Also add the saffron dissolved in 3-4 tablespoons of hot water 20 and stir, then add the butter 21
and the chopped rosemary 22. Now add the cherry tomatoes 23 and half a cup of water 24, stir and cook for 1-2 minutes.
Turn off the heat and let the prawn and hake ragout cool 25. Now, cook the pasta very al dente, adjusting according to the cooking time indicated on the package 26. In a 9.5 x 9.5-inch baking dish, pour a ladle of béchamel on the bottom 27.
Stuff each conchiglioni with the prawn and hake ragout 28 and place them on the baking dish 29, then cover with the béchamel 30.
Sprinkle with grated cheese 31, drizzle with extra virgin olive oil 32 and bake in a static oven at 375°F for 25 minutes, then cook for another 10 minutes in grill mode. Once cooked, remove the conchiglioni and let them cool slightly before serving 33.