Large shell-shaped pasta is called conciglioni. They are intended for stuffing with various fillings, which can be minced meat, vegetables, cheeses or fish. Shells with salmon and mozzarella are very tender and tasty.
It is necessary
- - packaging of shells;
- - 500 g salmon fillet;
- - 350 g mozzarella;
- - 4 tomatoes;
- - 1 tbsp. a spoonful of sugar;
- - 2 cloves of garlic;
- - onion head;
- - a bunch of basil;
- - olive oil.
Instructions
Step 1
Boil the shells until half cooked in salted water. Then gently drain and cool.
Step 2
Cut the salmon fillet into small cubes, add a little salt and pepper. Stuff the shells with it.
Step 3
Prepare the sauce. To do this, fry chopped onions and garlic in olive oil. Then add the peeled and diced tomatoes, sugar and salt. Boil for 5 minutes.
Step 4
Place the seashells in a rimmed baking dish and sprinkle with chopped basil. Top with mozzarella slices and pour over the sauce. Bake in a preheated oven for about 20 minutes.
