Stuffed pasta shells - a dish native to Italy. This is ideal for dinner or lunch. For stuffing use minced meat from any kind of meat.
Large shells with minced meat in the oven - the basic principles of cooking
Large shells in Italy are called "conciglioni". They are stuffed and baked in the oven. The most popular filling is minced meat. It can be from pork, beef, poultry or from several varieties of meat. For juiciness, add minced vegetables.
Large shells are spread in boiling, slightly salted water and boiled, stirring regularly, until half cooked. Throw them back in a colander and cool.
Minced meat is combined with chopped onions, pepper, salt and knead thoroughly to obtain a homogeneous viscous mass.
The conciglionis are stuffed with minced meat and laid in a deep form.
To prevent the dish from getting dry, shells are prepared in a sauce that is prepared on the basis of sour cream, ketchup, milk or cream.
Shells with minced meat are poured with sauce and baked until tender in a preheated oven.
The dish can be cooked not only in the oven, but also in the slow cooker.
Use only durum wheat shells for cooking.
Recipe 1. Large shells with minced meat in the oven
Ingredients
minced meat - 400 g;
Russian cheese - 100 g;
bulb;
tomato paste - two spoons;
large shells - packaging;
spices.
Cooking method
1. Place a large pot of drinking water on moderate heat. Bring to a boil. Pour the shells into it and cook until half ready. Throw in a colander and cool.
2. Unhook the onion. Rinse it and crumble it finely. Combine the onion with minced meat. Season with spices, salt and knead thoroughly with your hands until smooth.
3. Fill the shells with meat filling and put in a heat-resistant form in one layer.
4. In a deep cup, dilute the tomato paste with drinking water. Season and season with spices. Stir. Pour the shells with tomato sauce and put the form in the oven, heated to 180 C. Bake for half an hour. Take out the form, sprinkle the dish with grated cheese and place for another five minutes.
Recipe 2. Large shells with minced meat in the oven with bechamel sauce
Ingredients
300 g large shells;
several branches of greenery;
600 g of minced meat;
2 onions;
150 g of Russian cheese;
3 slices of garlic.
Sauce:
liter of milk;
nutmeg pinch;
30 g of drain oil .;
100 g of flour;
50 g of oil drain.
Cooking method
1. Peel the garlic and onion. Wash the vegetables and twist through a meat grinder, or chop in a blender. Add the vegetable mixture to the minced meat. Pepper, salt and knead by hand.
2. Put large shells into a large pot of boiling water, mix and cook for five minutes. Throw the pasta into a colander and rinse under running water.
3. Fill large shells with meat filling and put in a single layer in a greased, heat-resistant form.
4. Dilute the flour in half a glass of milk, stirring thoroughly so that there are no lumps. The remaining milk is poured into a saucepan, add the butter and bring to a boil over moderate heat. In a boiling milk, add the flour mixture with a thin stream, continuously stirring with a spoon. Salt, pepper and season with ground nutmeg. Keep stirring, bring the sauce to a thickening.
5. Fill the shells with sauce and bake until appetizing crust at 200 C. Sprinkle with cheese chips and send for another five minutes in the oven.
Recipe 3. Large shells with minced meat in the oven with sour cream
Ingredients
large shells - packaging;
spices;
sour cream - 200 g;
any minced meat - 450 g;
onion;
Dutch cheese - 250 g.
Cooking method
1. Boil drinking water in a large, wide saucepan. Slightly add salt and sprinkle shells. Cook, stirring occasionally, until half cooked. Throw the pasta into a colander and rinse under running water. You can pour vegetable oil so that they do not stick together.
2. Chop the peeled onion and combine with minced meat. Season the filling with spices and add salt. Knead by gently beating the minced meat on a bowl. With the resulting mass, fill the shells and lay them in one layer in a heat-resistant form.
3. Finely grate the cheese. Put sour cream on a plate and combine with grated cheese. Stir with seasoning. Pour pasta sauce. Put the mold in the oven, preheating it to 200 C. Bake for 25 minutes.
Recipe 4. Large shells with minced meat in the oven with mushrooms
Ingredients
large shells - 30 pcs.;
oil drain. - 30 g;
minced chicken - 500 g;
grows up. oil - 10 ml;
champignons - 400 g;
garlic - three slices;
onion;
cream 25% - 300 ml;
a mixture of grated cheese - 200 g;
egg;
Fresh dill - a small bunch.
Cooking method
1. Peel the onion, wash and finely chop. Rinse the greens, dry and finely chop. We clean the mushrooms, rinse, dry on a paper towel and cut as finely as possible.
2. Pour a spoonful of vegetable oil into a preheated pan. Pour the onion into it and fry it, stirring constantly, over moderate heat until soft. Add the mushrooms and continue cooking, stirring, until all the juice from the mushrooms has evaporated. Put the minced chicken and mix with a spatula, carefully breaking the lumps, until the color changes. Salt, pepper and transfer the filling into a deep bowl. Cool.
3. In a large saucepan, bring the water to a boil. Add salt and pour the pasta. Stir and cook until half cooked. We recline on a sieve and wash, stirring.
4. Melt the butter in a saucepan and put finely chopped garlic in it. We fry a couple of minutes. Pour in the cream. Add the oil remaining from frying the filling here. Pepper and salt. We spread half the cheese mixture and cook until it melts. Remove from heat.
5. Add the remaining cheese and finely chopped dill to the chilled filling. Drive in the egg and mix. Preheat the oven to 180 degrees.
6. We fill each shell with a filling and place it in a heat-resistant form. Pour over the cheese sauce so that all the shells are covered with it. Tighten the form with foil and send for half an hour to the oven. Then remove the foil and cook another quarter of an hour.
Recipe 6. Large shells with minced meat in the oven in sour cream and tomato sauce
Ingredients
200 g large shells;
fresh greens;
170 g of homemade minced meat;
thyme;
5 g of ground red pepper;
olive oil;
50 g of red onion;
10 g flour;
1 slice of garlic;
50 g of ketchup;
1 pod of chili pepper;
100 g of sour cream 10%.
Cooking method
1. Boil one and a half liters of water in a large saucepan. Add salt and pour pasta into it. Cook for four minutes, stirring occasionally, until half cooked. Fold in a colander and pour plenty of olive oil.
2. Add the minced meat, season with red ground pepper and mix thoroughly. Sauté the minced meat in a well-heated skillet with oil for ten minutes, carefully breaking with a spatula until the meat is brightened. Put in a plate and cool.
3. Fill large shells with meat filling and place them tightly in a mold. Peel the red onion, cut into slices. Strip the chili peppers from the seeds and cut into thin rings. Lay vegetables on top of pasta.
4. Combine sour cream with ketchup, salt, add flour and some drinking water. Shake everything with a whisk so that not a single lump remains. Pour the shells over the sauce. Tighten the mold with foil and send to the oven for half an hour. Cook at 180 degrees.
Recipe 6. Large shells with minced meat in the oven with vegetables
Ingredients
one small carrot;
large shells - 250 g;
garlic - three slices;
lean oil;
minced meat - 350 g;
fresh greens;
sour cream - 125 g;
spices;
large meaty tomato;
small onion.
Cooking method
1. Finely chop the peeled onion. Heat the pan and put the minced meat in it. Pour in a little water and add finely chopped onions. Stew by carefully breaking the lumps of minced meat with a spatula.
2. Peel and wash the carrots. Finely grate the vegetable. Peel the garlic and pass through the press to the carrots. Add vegetables to the pan and stir well.
3. Pour the tomato over boiling water. Remove the thin skin. Cut the pulp into small pieces. Add the tomato to the pan. Put finely chopped greens here. Pepper, salt and simmer over moderate heat until all the liquid has evaporated.
4. Boil in a large amount of water, pouring it and adding vegetable oil, until half ready. In a separate plate, combine ketchup with sour cream. Add grated garlic and spices, salt and mix until smooth. Finely grate the cheese. Throw the pasta onto a sieve.
5. Add two tablespoons of sour cream to the minced meat and mix thoroughly. Tightly fill the shells with the filling. Grease the mold and place the pasta in it. Pour sauce into each shell. Dilute the remaining tomato-rolled mixture with water and fill in with shell sauce. Sprinkle with grated cheese. Place in an oven preheated to 180 ° C for 20 minutes.
Big shells with minced meat in the oven - tips and tricks
- Fill the shells with warm filling using a small spoon.
- Pasta should be slightly cooked.
- Bake stuffed shells by pouring sour cream or tomato sauce.
- To make the dish a delicious crust, sprinkle with grated cheese.
