Baked conchiglioni stuffed with broccoli and anchovy and tomato sauce

This delicious baked pasta is made by stuffing pasta shells with an intensely flavourful mixture of broccoli, parmesan and anchovies, and is topped with a very rich tomato sauce and crunchy layer of breadcrumbs and parmesan. Quick comfort food at its finest.

First published in 2023






Preheat the oven to 180°C


Bring a large pan of water to the boil and season well with salt. Cook the pasta as per the instructions until al dente


Remove the pasta shells from the water using a slotted spoon or lifter and transfer to a colander. Keep the water in the pan. Toss through a drizzle of olive oil to prevent them sticking and allow to cool


Roughly cut the broccoli into florets and, in the same pan as the pasta, boil for 3 minutes or until just cooked through. Strain off the water and allow broccoli to cool


In another saucepan add half of the olive oil, half of the sliced garlic, and all of the chopped chilli and anchovy fillets. Gently cook over a low heat for 5–10 minutes until the garlic is very soft but not brown at all. Add a splash of water if it begins to take on colour


Roughly chop the cooked broccoli and add to the pan and continue to cook for another 10–15 minutes, stirring frequently, until the broccoli has all broken down and any remaining liquid has evaporated


Grate in half of the parmesan and stir through then set aside to cool down


In another saucepan add the remaining olive oil and remaining garlic. Gently cook over a low heat, again until the garlic is soft but not brown at all


Empty the tins of tomatoes into a bowl and crush them with your hands then empty them into the pan


Simmer over a low to medium heat for 20 minutes until you see the oil begin to rise to the surface and the sauce has thickened slightly. Season with salt and transfer to a shallow ovenproof dish


Fill the pasta shells with the broccoli anchovy mix until it is all used up and place them face up in the dish with the tomato sauce. You want the pasta almost submerged in the sauce with just the open side visible, and tightly packed. If necessary loosen up the sauce with a little water as it will thicken up in the oven. Mix the remaining parmesan with the breadcrumbs and sprinkle over the whole dish

  • 100g of breadcrumbs

Bake in the oven for 20 minutes or until golden brown on top


Serve immediately with a good crack of black pepper

First published in 2023

The rustic, seasonal Italian dishes executive chef Matt Beardmore cooks in the kitchen of Legare in London are punchy, packed with flavour and a testament to just how incredible Italy’s regional cuisine can be.

Get in touch

Please sign in or register to send a comment to Great British Chefs.

You may also like

Load more