Conciglioni is a large shell-shaped pasta that is the basis for many main courses and dessert dishes. This type of pasta can bring a touch of originality to even the most ordinary menu, and stuffed shells are a great example of this.
Ingredients
To prepare 6 servings of stuffed shells, we need:
- Conchiglioni paste - 30 pieces;
- Beef - 200 grams;
- Pork - 200 grams;
- Chicken egg - 1 piece;
- Garlic - 1-2 cloves;
- Onions - 1 piece;
- Cheese - 200 grams.
- Salt and pepper to taste.
You will also need water, oil, a saucepan, a skillet, and a heat-resistant baking dish.
You can prepare béchamel sauce for shells:
- Butter - 60 grams;
- Flour - 2 tablespoons;
- Milk - 600 milliliters;
- Salt, pepper, nutmeg to taste.
Step by step recipe
- First you need to cook the minced meat, or take a ready-made one. Twist the beef and pork through a meat grinder 1-2 times, mix together. We clean the vegetables, wash. Three garlic on a fine grater, and chop the onion into small cubes.
- Heat a skillet with a little vegetable oil and add the chopped onion to it. Fry it until golden brown and transparent. Add garlic and homemade minced meat. It must be constantly mixed with a spatula, breaking large pieces of meat so that the filling turns out without lumps. We continue the process until the minced meat is cooked, at the end of cooking, salt and pepper. Set aside the finished minced meat and let it cool slightly.
- At this time, we are preparing large shells. Pour water into a spacious saucepan, add some salt and bring to a boil. We immerse the conciglioni in it. Cook until half cooked for about 5-6 minutes. After that, immediately rinse them with cold water so that the dough does not stick together.
- Cooking béchamel sauce (or any other sauce suitable for meat). In a deep frying pan, heat half of the butter, add 2 tablespoons of flour and fry the flour pieces until golden brown for a few minutes. Pour milk in a thin stream, mixing thoroughly and breaking lumps of flour with butter. Turn the heat down and simmer the sauce for about 15-20 minutes until thickened. Season with ground nutmeg, pepper and salt, add the other half of the butter. If there are lumps in the sauce, pass it through a sieve or whisk lightly with an immersion blender.
- We prepare a heat-resistant form, greasing it a little with oil. We put the oven to warm up to 200 degrees. Add a raw chicken egg to the cooled minced meat, mix thoroughly. We start the boiled pasta with minced meat, one by one, putting each shell in a baking dish. When the minced meat and conciglioni are finished, pour over the sauce, sprinkle generously with grated cheese and put in the oven for 10 minutes. A fragrant and mouth-watering Italian dish is ready. Serve immediately, sprinkle with a pinch of grated Parmesan and fresh herbs. Bon Appetit!
