Stuffed pasta-shells - one of the most delicious and attractive types of Italian pasta. Variants of cooking giant conquelion (this is the name of this kind of pasta) is a great variety. They are stuffed with minced meat, vegetable mixes and even sweet fillers, which allows you to get a satisfying main course, appetizing snack and original dessert.
How to cook large pasta with shellfish?
Stuffed shells - an unusually tasty, satisfying and spectacularly decorated dish. Gigantic pasta can be stuffed dry and baked under sauce in the oven, or stuffed, pre-boiling in salted water to the state of al money. Often the paste is filled with mushroom, meat, cheese, curd or vegetable fillings.
- Large stuffed seashells will retain an appetizing appearance if they are pre-cooked.
- To the shells are not broken, you should cook them in a lot of water. Ready pasta must be obtained and let them dry.
- If the recipe involves baking dry stuffed pasta with sauce, you need to monitor the amount of sauce. He must completely break the pasta, otherwise they will dry in the oven.
Stuffed pasta with seashells
Shells stuffed with minced meat - a great option for a delicious and fully hearty dish. The combination of pasta and minced meat is recognized as classical and widely represented in cooking. For the preparation of the filling it is better to use two kinds of meat: beef and pork. Minced meat should be chopped - then during baking it will remain juicy.
Ingredients:
- seashells - 15 pcs .;
- ground beef - 200 g;
- minced pork - 100 g;
- onion - 1 piece;
- a clove of garlic - 3 pieces;
- mozzarella - 50 g;
- cream - 50 ml;
- fresh parsley - a handful.
Preparation
- Onions, garlic and stuffing fry.
- Cook the seashells.
- Fill them with meat stuffing, cheese and cream.
- Seashells stuffed with meat, bake for 7 minutes at 220 degrees.
- Garnish with green and serve.
Stuffed seashells stuffed in sour cream sauce
Stuffed seashells in the oven are one of the most popular ways of making this kind of pasta. A special feature of the recipe is that the shells are filled in a dry form with minced meat and baked with sauce. Sour cream sauce here is especially appropriate: it will give juiciness, tenderness and light acidity. To make the dish succeed, the shells should be completely hidden under the sauce.
Ingredients:
- seashells - 350 g;
- minced meat - 500 g;
- onion - 1 piece;
- egg - 1 piece;
- cheese - 100 g;
- manga - 100 g;
- sour cream - 300 g;
- water - 150 ml.
Preparation
- Combine the forcemeat, grated cheese, a mango and an egg.
- Fill the seashells.
- For sour cream sauce, sink onion in sour cream and water.
- Stuffed minced macaroni-shells put in a mold and pour sauce.
- Bake it under foil at 230 degrees for 30 minutes.
Stuffed pasta seashells with minced meat and pepper
Macaroni-shells with minced meat will become more delicious and juicier if you add Bulgarian pepper to the filling. The latter will give the dish freshness, aroma, appetite and will save you from cooking the vegetable garnish. Pepper is perfectly combined with pork and complements its sweet taste, so when choosing a stuffing, it is better to use a pig.
Ingredients:
- seashells - 12 pieces;
- pepper - 1 piece;
- minced pork - 250 g;
- cream - 80 ml;
- onion - 1 piece;
- cheese - 150 g.
Preparation
- Pepper, onions and minced meat fry.
- Add the cream and 100 grams of grated cheese to the mixture.
- Stuck seashells stuffing and sprinkle with the remaining cheese.
- Stuffed pasta-shells bake for 15 minutes at 180 degrees.
Stuffed seashells with béchamel sauce
Stuffed seashells with bechamel sauce are an example of the correct supply of a classic pasta casserole. This sauce is often used in pasta dishes, giving the products tenderness and making the dish more nourishing and creamy. With beshamel it is possible to use practical any toppings, as the sauce is universal.
Ingredients:
- shells - 250 g;
- ground beef - 500 g;
- nutmeg - 5 g;
- oil - 120 g;
- flour - 80 g;
- milk - 750 ml;
- onions - 1 pc.
Preparation
- Mince the onions and fry onions.
- Cook the seashells.
- Fill the seashells with stuffing.
- For the sauce, melt the butter and pour in the flour.
- Stir, add the milk.
- Wait for a homogeneous consistency and season.
- Stuffed pasta-shells pour sauce and bake at 180 degrees 25 minutes.
Shells stuffed with mushrooms
Seashells stuffed with chicken and mushrooms are a simple and tasty dish that does not require much time and labor. You just need to fry the chopped chicken fillet and mushrooms, and fill them with a paste. Since minced meat from mushrooms and chicken is juicy in itself, shells are cooked without sauce, with butter and cheese. Before going to the oven, the pasta is covered with foil.
Preparation
- shells - 250 g;
- chicken fillet - 150 g;
- champignons - 150 g;
- onion - 1 piece;
- oil - 50 g;
- cheese - 100 g.
Preparation
- Fillets, onion and champignons fry.
- Cook the seashells.
- Put the filling, butter and cheese.
- Bake at 220 degrees for 15 minutes under the foil.
Vegetarian Stuffed Shellfish Pasta
The recipe for stuffed shells can be changed in accordance with the taste and lifestyle. Adherents of vegetarian food will quickly turn a dish into lean, if they stuff pasta with vegetables. For filling it is better to choose juicy and fleshy vegetables, such as tomatoes and eggplant. They will soak pasta with juice and not "dehydrated" during cooking.
Ingredients:
- shells - 250 g;
- a clove of garlic - 2 pieces;
- tomato - 2 pcs .;
- eggplant - 1 piece;
- onion - 1 piece;
- cheese - 60 g;
- tomato juice - 350 ml.
Preparation
- Vegetables chop and fry for 5 minutes.
- Start the vegetable mixture with boiled seashells.
- Stuffed vegan pasta-shells filled with tomato juice, sprinkle with cheese and bake at 180 degrees for 20 minutes.
Stuffed seashells in a frying pan
Stuffed seashells in a frying pan in sour cream are simple, budget and fast recipes. The advantage of this option is that dry pasta is stuffed with raw ground beef and stewed in sour cream sauce under a lid in a conventional frying pan. With this method of preparation, the stuffed pasta can be served to the table after 20 minutes.
Ingredients:
- seashells - 10 pcs .;
- minced meat - 250 g;
- onion - 1 piece;
- tomatoes - 1 piece;
- broth - 500 ml;
- sour cream - 250 g;
- cheese - 60 g.
Preparation
- Add the onion and tomatoes to the minced meat.
- Start the dry shells with minced meat and put them in a frying pan.
- Stew the dish in sour cream and broth for 20 minutes.
- Sprinkle with cheese when serving.
Stuffed seashells in a multivark
Stuffed pasta seashells with minced meat in a multivarque will surprise the household not only with taste, but also with speed cooking. Thanks to the modern gadget you can get delicate pasta in a thick tomato sauce in just 40 minutes. Mistresses need only stuff seashells stuffing and, fill sour cream, paste and water, set the "Quenching" mode.
Ingredients:
- shells - 250 g;
- minced meat - 500 g;
- tomato paste - 60 g;
- cream - 100 ml;
- water 350 ml.
Preparation
- Fill the seashells with stuffing.
- Put them in a bowl and add the pasta, cream and water.
- Cook for 40 minutes.