The shells of the Italian pasta conquelloni can now be found without problems in any major market. This variety of macaroni is in great demand not for nothing, as it is prepared quite simply, and the final result looks even more impressive than a portion of any other small pasta or proverbial lasagna . About how and how to stuff pasta-shells read in this material.
Macaroni stuffed with minced meat and cheese in the oven
Ingredients:
- olive oil - 45 ml;
- garlic teeth - 6-8 pieces;
- onion - 240 g;
- Dried oregano, basil - 5 g;
- ground beef - 540 g;
- tomato sauce - 1,3 l;
- pasta-shells - 500 g;
- chicken broth - 240 ml;
- frozen spinach - 480 g;
- Ricotta cheese - 3 items;
- grated parmesan, mozzarella - 160 g;
- egg - 1 pc.
Preparation
On olive oil, sprinkle the sliced onions with dried herbs and finely chopped garlic cloves. In the aromatic roast pour the whole tomato sauce, broth and let the contents of the saucepan boil for 7-8 minutes until thickened.
Separately fry minced meat with spinach. To the meat filling, add a portion of ricotta and a third of the mixture of grated parmesan and mozzarella. To make the mixture denser in shells, beat the egg into the stuffing. Fill with meat and cheese each of the shells and place them in the selected baking dish, the bottom of which is covered with 2/3 sauce. Pour one-third of the tomato sauce over and add the rest of the dish with the grated cheeses before sending it to a preheated 175 degree oven for half an hour.
Stuffed pasta can be prepared in a multivariate. To do this, first fry minced meat with spinach and transfer them to a plate. In the multivark, load all the ingredients for the sauce, lay the shells with the cheese-and-meat stuffing and turn on the "Baking" for half an hour.
Macaroni-shells stuffed with minced meat - recipe
Ingredients:
For pasta and filling:
- pasta-shells - 500 g;
- ricotta - 220 g;
- grated Parmesan - 60 g;
- minced meat - 120 g;
- onion - 60 g;
- garlic chives;
- champignons - 280 g;
- sage leaves - 2 pcs.
For sauce:
- butter - 10 g;
- flour - 15 g;
- milk - 360 ml;
- Pumpkin puree - 60 ml;
- yoghurt - 60 ml;
- grated parmazan and ricotta - 130 g.
Preparation
Let's start with the filling: mix the cheeses with a generous pinch of salt. Minced meat browned in a dry frying pan, and on the remaining fat after frying, save the finely chopped onion and chive garlic. To fry add mushrooms and sage, wait until the moisture evaporates completely and combine the mushroom filling with meat.
Shells half fill the cheese mix, and then finish with roasted minced meat.
The sauce for stuffed pasta will be unusual for us, you do not cook pumpkin béchamel every day? Spasseruyte flour on melted butter and pour milk, yogurt and pumpkin puree. Next, pour the cheeses and let the sauce boil for about 5 minutes, until it becomes thick. Pour the shell sauce and place them in a preheated oven for 180 degrees for 40 minutes.
Stuffed seafood pasta with vegetables and a mixture of cheeses
Ingredients:
- macaroni-shells - 20 pieces;
- marinara sauce - 310 ml;
- cottage cheese - 2 items;
- grated parmesan and cheddar - 1 st .;
- zucchini - 180 g;
- carrots - 120 g;
- onion - 160 g;
- egg - 1 piece;
- a mixture of Italian herbs - 1 teaspoon.
Preparation
In a frying pan, save the grated zucchini with carrots and onions. Once the vegetables are softened, season them with a dry mixture of herbs and sea salt. Cool the vegetable roast with curd and 2/3 of cheese, fill with a mixture of seashells. At the bottom of the mold pour the sauce over top of the stuffed pasta and sprinkle them with the remnants of the cheese mix. Bake for 25 minutes at 185 degrees.