Italian consquisition can now be found in any market without any problems. Great demand for these pasta is not in vain, because they are cooked quite simply, but the result is always amazing and the dish looks more impressive than a serving of any other small pasta or lasagna . As the original stuffing of pasta seashells with different stuffing, is described in detail in the article below.
Stuffed large seashells with minced meat baked in the oven
Ingredients:
- Conquelion - 475 g;
- Minced minced meat - 365 g;
- egg - 1 piece;
- black pepper freshly ground;
- pepper red Bulgarian - 2 pcs .;
- tomatoes - 125 g;
- hot pepper; garlic;
- fresh herbs - basil, parsley, rosemary, coriander;
- salt.
Preparation
Stuff the ground, season with your favorite spices and mix well, add the egg. Stuff raw shells and set aside for a while.
Prepare a vegetable mix of tomatoes, sweet and hot peppers, garlic and some greens, chopping with a blender. Dilute with a little water.
Refract the refractory mold with oil. Spread the seashells open side up. Fill with vegetable sauce and bake in a warm oven. If necessary, pour a little water. Bake at 190 degrees 30. You can sprinkle with cheese a few minutes before the final.
Seashells stuffed with chicken in cream sauce
Ingredients:
- conquillion - 12 pieces;
- Chicken ground meat - 375 g;
- onion - 265 g;
- garlic - 2 cloves.
- carrots - 1 piece;
- tomato sauce - 85 g;
- hard cheese - 265 g;
- whole milk - 935 ml;
- rustic oil - 115 g;
- flour - 95 g;
- refined oil;
- black ground pepper, fragrant herbs, salt, nutmeg.
Preparation
Diced onion, plates of garlic and grated carrots fry in a frying pan with oil for seven minutes. Then add minced meat, fry 10 minutes, stirring constantly, salt, pepper, add
Now start making a cream sauce, in our case it will be a classic béchamel. In the melted butter in a frying pan, pour in the flour and pass a couple of minutes until creamy. Stir constantly, pour in slowly milk, add salt, pepper, fragrant herbs, nutmeg, bring to a boil and remove from heat.
In a suitable form, pour a little sauce, distribute not already tightly stuffed pasta and pour the remaining sauce. If the blanks are not completely covered, add broth or hot water. Sprinkle the remaining cheese on top and bake for thirty minutes at 185 degrees.