Conciglioni are huge shell-shaped pasta intended for stuffing. This traditional Italian product can be combined with a wide variety of fillings, from meat to fruits, for both main courses and desserts.
Concillons with meat filling
This dish is a classic use of large shells. And if the meat filling, as a rule, does not differ much in ingredients, then the sauce that conciglioni necessarily require can be very different. For cooking you will need:
- 20 pieces of conciglioni;
- 150 g minced pork and beef;
- 100 g of cheese;
- 2 cloves of garlic;
- 100 ml of cream;
- 3 large tomatoes;
- salt and black pepper to taste;
- 50 g fresh basil.
Pour water into a saucepan, bring it to a boil and season with salt. Lower the conciglioni to the bottom of the saucepan, being careful not to damage them, and boil until half cooked. Then drain the water and cool the large shells a little. Fill them with a meat filling consisting of a mixture of minced meat, half grated cheese and spices. Place the seashells in a rimmed baking dish.
Cook the sauce for pasta. To do this, remove the peel from the tomatoes, scald them with boiling water for this, and crush them with a fork in a deep cup. Add garlic passed through a press and chopped basil to them, pour in cream, salt. Stir the sauce well and pour over the conciglioni. Place in an oven preheated to 180 ° C and bake for 15 minutes. Then sprinkle with cheese and cook for another 5-10 minutes, until melted.
The sauce should cover the conciglioni completely, if not enough, you can add a little water.
Conciglioni with pumpkin and cheese
Ingredients:
- 15 pieces of conciglioni;
- 500 g pumpkin;
- 100 g of any soft cheese;
- 2 cloves of garlic;
- a pinch of basil leaves;
- 200 ml of dry white wine;
- 100 ml of cream;
- olive oil;
- 100 g of parmesan;
- salt and black pepper to taste.
Instead of pumpkin in this recipe, you can use a pear, only you need to bake it for no more than 10 minutes.
Peel the pumpkin and cut into medium-sized slices. Place on a pre-lined baking sheet with parchment paper, sprinkle with minced garlic and drizzle with olive oil. Cover with another sheet of paper and bake in an oven preheated to 200 ° C for about half an hour. The pumpkin should be soft.
Cool the finished pumpkin to room temperature, then mash it with your hands. Add crumbled cheese and chopped basil greens to it. Season with salt and pepper. Start each shell with this mixture.
Prepare a dressing. Heat the cream in a saucepan and add dry white wine. Simmer until a quarter of the liquid has evaporated. Pepper a little.
Place the stuffed conciglioni in a refractory rimmed dish and top with the prepared sauce. Place in an oven preheated to 180 ° C and bake for about half an hour, until the pasta is tender. Arrange the finished dish on plates and sprinkle with finely grated Parmesan. Serve with white wine.
