Conchiglioni Ripieni and White Chocolate Mousse Recipes

Conchiglioni Ripieni
Stuffed Pasta Shells


150g Conchiglioni pasta (5 shells per person)
250g Minced pork (or beef or lamb, if you prefer...I used pork)

400g tinned chopped tomatoes
250g Béchamel sauce (you can use ready-made)
I used white sauce, it's the same thing.

3 tablespoon Olive Oil
½ onion (finely chopped)

50g freshly grated parmesan cheese

8 basil leaves
(I took some from my basil plant which is decorated with Halloween bats and pumpkins!)

Salt & pepper to taste

Parboil the pasta in salted boiling water for approx. 5 minutes. Drain and place on a cloth to cool down.

In a large frying pan fry the onion in 2 tablespoon of olive oil until golden brown. Add in the pork mince and mix well allowing the meat to crumble. Cook stirring frequently for 15 minutes until the meat has browned. Once ready leave to cool.

Once the pork has cooled down pour half of the cold béchamel sauce in the pan and mix with the minced pork.

Pour the chopped tomatoes in a small saucepan and heat through. When bubbling, add the remaining olive oil, the basil and season with salt and pepper. Cook for no longer than 3 minutes.

Place the tomato sauce in the bottom of a ceramic dish, this will prevent the conchiglioni shells from sticking.

Using a tablespoon, fill the conghiglioni shells with the pork mixture and gently place in the ceramic dish, making sure each shell isn’t too close together. Do this until the tray is full. 

Drizzle the remaining béchamel over each filled shell.

Cover with silver foil and bake in a pre-heated oven at 180º for approx. 20 minutes. Take the foil off, sprinkle with the parmesan and continue to cook for a further 5-10 minutes or until the cheese has turned golden.

Serve immediately by spooning some of the tomato sauce in the centre of a serving plate and arranging the pasta shells on top.

(serves 2 - I tripled it!)

Mousse di Cioccolato Bianco e Pepe Nero
White Chocolate Mousse with Black Pepper and Mint


280g white chocolate (broken into pieces)

1 tablespoon of freshly grounded black pepper
300ml double cream
12 leaves of fresh mint (6 finely sliced, and 6 for decoration)

Put the chocolate in a heatproof bowl and place over a pan of simmering water until melts. Once ready, stand the bowl on a cold surface to cool down slightly.

Pour the cream in a large bowl and whisk until soft peak forms.

Place 2 tablespoons of cream in the chocolate and gently fold together, then fold the chocolate mixture into the cream. At the end gently fold in the black pepper and the fresh mint.

Divide the mixture between six tall champagne glasses with a capacity of approx 70ml each. (I used little glass pots instead.)

Chill in the fridge for about 20 minutes, decorate with a mint leaf and serve.

(serves 6)

Here are the two recipes from the two dishes I prepared for my family last Friday!  Both were taken from the Gino D'Acampo book, Buonissimo!  

Buon Appetito!


  1. looks delicious, its too bad we have a different measuring system here in America, makes it so complicated. :)
    btw, had a dream I went to Ireland last night and we hung out. So wierd. haha
    Sari (california)

  2. Yummy! I must try this...saw it in you and Jonathan's lovely daily vlog, and thought it looked delish, and the black pepper in the white chocolate mousse intrigued me! Well done, Anna!

    Liesl :)

  3. It sounds so good! And the dessert receipe is so simple!!! Great Idea! :o)

  4. Thanks, im also going to try this :)

  5. This looks delicious!

  6. You made me hungry!! :P Yumeee!

  7. i like pasta a lot and i know many recipes but i never tryed this one.

  8. Wow, thanks so much guys! I didn't expect such a lovely response to this post...wasn't sure whether to just add it to the last one or not :)

    @Anonymous#1 You should try OnlineConversion(dot)com! I use it all the time for my American recipes :)

    @TheBeautifulSideofLife Yes, it's really simple and easy...takes no time at all! :)

  9. That looks so good! I have to make this some time. I just posted my first blog post ever! It's a zombie look for Halloween. It would be cool to see what you think, Anna! :)

  10. Looks delicious! I'm having a friend over tonight and I definitely want to try this out :)
    Just one question though: Are the quantities you posted for 2 people or did you already triple everything?
    Thanks so much for the great idea!

  11. I made the dessert!

    I am not a huge fan of white chocolate, but I thought the mint and black pepper was too interesting to pass on.

    I thought it was good in small doses...
    I could not eat much of it!
    The black pepper is a little strong in the throat after a while..

    If you love white chocolate you would probably like it more...

    Love your blog Anna,


  12. so happy about this post! Thank you anna - and you should do more of these ;)

  13. Ok so I ended up making the pasta for my friend as mentionned above and let me tell you: it was one of the biggest hits I've ever had! Thanks so much Anna! :D

  14. @Anonymous#3 No, that's just for 2 people :)

    @Esther Wow, so glad you tried it! Thanks for the feedback! Yeah, Jonathan didn't finish his either but he doesn't like white chocolate!

    @Anonymous#4 Just realised you're the same person as #3! That's excellent! I'm so happy you liked it :)

  15. Thanks for sharing the recipes!

  16. Thank you so much!! I think I'll do it using soy because I don't eat meat.. I think it will be so yummy :D


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