Italian cuisine is one of the most popular world cuisines in Russia. No restaurant is complete without the traditional dishes of this wonderful cuisine presented in its menu. The most traditional dish in Italy is pasta and its many varieties. One of the types of such pasta, which will become a decoration for both a festive and everyday table, we will now learn how to make. This is a pasta in the form of large "shells" stuffed with mutton.
It is necessary
-
- • pasta in the form of large "shells" (conciglioni or rigate) - 400 g;
- • ground lamb - 300 g;
- • onions - 1 pc.;
- • butter - 3 tbsp. spoons;
- • cow's milk 3, 2% - 1
- 5 glasses;
- • tomato sauce with herbs or neutral - 3 tbsp. spoons;
- • vegetable oil - 30 g;
- • black ground pepper - to taste;
- • garlic - 3-4 cloves;
- • wheat flour - 2 tbsp. spoons;
- • spices: Italian herbs or separately dried rosemary
- mint
- basil
- • hard cheese like Parmesan - 200 g;
- • salt to taste.
Instructions
Step 1
For stuffing, only specially designed types of pasta are suitable. In Italian they are called Conchiglioni and Pipe Rigate. There are also other types of pasta, but our recipe assumes the use of shell-shaped pasta.
Step 2
Bring the water to a boil in a large saucepan and season with lightly salt. Boil the "shells" in it until half cooked. "Shells" should crunch slightly on the teeth. Place the shells in a colander and then place them on a clean, dry surface (table, cutting board). The shells must not be deformed.
Step 3
Chop the onion finely and save in vegetable oil until transparent in a skillet. Add minced lamb to the onion, fry all together for no more than 5 minutes. Then put the tomato sauce, salt to taste, dry spices and finely chopped garlic into the pan (half a serving). Simmer the minced meat for another 3 minutes.
Step 4
Prepare the Béchamel sauce. To do this, melt the butter in a saucepan, add the flour to it and mix thoroughly so that there are no lumps. Pour in milk immediately and stir again until smooth. Season with salt and black pepper to taste. You can add a small pinch of grated nutmeg to the sauce. Remove the sauce from the heat as soon as it begins to thicken. Add the remaining ground garlic and some spices to it.
Step 5
Fill the cooled shells with minced meat and place them on a baking sheet with sides at least 5 cm, greased with sunflower oil. "Shells" should be placed in one layer and not too tightly to each other. Pour the Béchamel sauce on top of the shells and cover the baking sheet with foil on top.
Step 6
Bake the stuffed shells in the oven at no more than 180 ° C for 15-20 minutes.
Grate the cheese on a coarse grater. At the end of the baking time, remove the baking sheet from the oven and remove the foil from it. Fill the shells with grated cheese on top and put it back in the oven for 5 - 7 minutes so that the cheese melts and slightly tints. The oven temperature can be increased up to 220 ° C.
Step 7
Serve "shells" stuffed with lamb immediately hot, serve with fresh tomatoes, green beans and basil.
