Stuffed shells with minced meat. Recipe in the oven, slow cooker, in a frying pan from Yulia Vysotskaya, Olga Matvey in sour cream sauce, cream, bechamel

Classic recipe for stuffed pasta shells with meat filling in the oven

The minced meat for this recipe can be taken ready-made or made yourself - from chicken and pork. The treat is baked with a simple sauce made from flour and butter.

What ingredients will you need?

For the dish you need to take:

minced meat with onions – half a kilo;
shell pasta (large) – 30-32 pcs.;
ground paprika, oregano, dried parsley - 1 tsp each;
turmeric – ½ tsp;
butter – 60 g;
flour - 4 tbsp. l.;
water – 3.5-4 tbsp. l.;
cheese "Poshekhonsky" - 60 g.

Other hard/semi-hard cheeses will also work.

Step-by-step cooking process

The cooking process includes several stages:

All shells must be placed in a pan of salted water for 2-2.5 minutes. And then drain in a colander and rinse thoroughly with running water.
Read also: General rules for cooking soups - how much and how to cook soup
To prepare the sauce, you need to melt butter (40 g) and pour flour onto it. When the latter acquires a creamy hue, stirring thoroughly, add all the spices to the fat. Bring to a boil and remove from heat.
Coat the baking sheet with the remaining soft oil. Place all the cooled shells on it and stuff them with minced meat, pre-mixed with salt and spices to taste.
Pour the sauce from step 2 on top and cover all the ingredients with large cheese shavings.

The treat must be baked in the oven until an appetizing golden cheese crust appears on top.

What can I add?

You can thin the butter and flour sauce with a little heavy cream. Then it will turn out even more tender and tastier.

Rules for serving dishes, decoration

The dish is served hot. The shells are laid out on portioned plates. You can decorate them with chopped herbs on top.

How to cook stuffed pasta. Step-by-step recipe for lucamoni with meat filling

I love pasta - it's delicious and easy to prepare. I usually buy spaghetti, fusilli or shells, sometimes I can buy lasagne sheets. And this time I decided to try large stuffing pasta. I didn’t buy too expensive ones, I bought budget horns “Fillini” .

The packaging is a regular transparent bag with a simple picture. The composition and method of preparation are indicated on the back. Pasta is a short and thick ribbed tube, bent in such a way that it resembles the shape of a snail. The size of one cone (dry) is about 3 cm . After cooking, they increase by 1.5-2 cm .

Net weight - 500 g

Due to their rather large size, such pasta is excellent for stuffing and further baking, and thanks to its shape, it is convenient to fill it with filling using a teaspoon. For proper cooking, you need to take a liter of water and 10 g of salt per 100 g of dry pasta . There is no need to cook until done; the pasta will “cook” in the oven while baking. Boiled horns have an appetizing appearance, pleasant smell and taste.

By the way, I found information on the Internet that this type (meaning shape) of pasta is called “lucamoni” . In addition, I dug up a fairly simple recipe for stuffed pasta, which I slightly modified to suit my needs (the original recipe uses zucchini instead of carrots). Here he is:

Pasta stuffed with meat and vegetables

1/2 pack of Fillini cones
300 g minced meat
2 medium tomatoes
1 large carrot
1 medium onion
1/2 l cream 10% fat
50 g grated cheese
1 bunch of fresh herbs
salt, various spices to taste
vegetable oil

1. Chop the onion, grate the carrots, cut the tomatoes into cubes, and finely chop the greens.

2. Fry onions and carrots in vegetable oil in a frying pan.

3. Add the minced meat, season with spices (I used a ready-made mixture of spices for meat from a bag), fry for about 20 minutes.

4. Add tomatoes. Cook for another 5-7 minutes. Add greens, stir and remove from heat.

5. Place the horns in boiling salted water and cook for 2-3 minutes until half cooked. Drain in a colander.

6. Fill the pasta with the cooled filling. Place in a greased baking dish (mine is thick glass). Pour cream on top.

7. Cover the pan with foil and place in the oven, setting the timer for 40 minutes and the temperature at 180C. After 30 minutes, take out the pan, remove the foil and sprinkle with cheese. Place in the oven for another 10 minutes without foil.

Chicken-stuffed shells in a slow cooker

Stuffed shells with minced meat can also be prepared in a slow cooker. To do this you will need the “Pilaf” mode.

What ingredients will you need?

For the dish you need to take:

chicken fillet – 230-250 g;
olive oil – 2 tbsp. l.;
ripe tomatoes – 2 pcs.;
white onion – 1 head;
shell pasta (large) – 350-400 g;
salt, spices, water.

Instead of water, you can fill the food with any broth.

Step-by-step cooking process

The cooking process includes several stages:

Chicken fillet must be cleaned of films and residual fat, washed and cut into small pieces. The onion needs to be peeled and chopped into miniature cubes, the tomatoes into medium-sized slices. Tomatoes do not need to be peeled first.
First, olive oil is heated in the multicooker bowl in baking mode. Then the poultry fillet is poured into it. The program is activated for half an hour.
For about a quarter of an hour, you need to add all the chopped vegetables to the chicken. Together the products will be cooked until the end of the program.
After this, you need to remove the chicken pieces from the gravy and place dry shells in it. They are filled with fried poultry and carefully topped with water/broth with salt and spices. The liquid should just cover the pasta completely.
Next, the dish will be prepared in the “Pilaf” mode. The whole process will take approximately 30-35 minutes.

The shells will become soft in the process and will be well soaked in the vegetable sauce.

Rules for serving dishes, decoration

The stuffed shells are served to the table in deep plates along with the resulting sauce. You can complement the treat with assorted fresh or pickled vegetables.

Vegetarian stuffed pasta shells

The recipe for stuffed shells can be modified to suit your taste and lifestyle. Adherents of a vegetarian diet will quickly turn the dish into a lean one if they stuff the pasta with vegetables. For filling, it is better to choose juicy and meaty vegetables, such as tomatoes and eggplant. They will saturate the pasta with juice and will not “go soggy” during cooking.

Ingredients:

shells - 250 g;
clove of garlic - 2 pcs.;
tomato - 2 pcs.;
eggplant - 1 pc.;
onion - 1 pc.;
cheese - 60 g;
tomato juice - 350 ml.

Preparation.

Chop the vegetables and fry for 5 minutes.
Stuff boiled shells with vegetable mixture.
Pour stuffed vegetarian shell pasta with tomato juice, sprinkle with cheese and bake at 180 degrees for 20 minutes.

[custom_ads_shortcode1]

Large shells in sour cream sauce with cheese

Stuffed shells with minced meat are especially tasty if cooked in various sauces. For example, in tender sour cream.

What ingredients will you need?

For the dish you need to take:

large shells and sour cream - 200 g each;
minced meat (any) – 270-300 g;
carrots – 2 pcs.;
white onion – 3 heads;
water – 2/3 tbsp.;
Dutch cheese - 130-150 g;
salt and spices.

For such a dish, you should choose sour cream with maximum fat content.

Step-by-step cooking process

The cooking process includes several stages:

The first step is to deal with the shells - boil them until half cooked. The pasta should remain slightly firm inside.
The onion should be cut into miniature pieces, and the peeled carrots should be grated coarsely. Vegetables are poured into a frying pan with any heated fat and fried until soft and lightly browned.
Next, the vegetable frying must be mixed with raw minced meat, salt the mixture and season with spices.
The pasta is filled with the meat and vegetable filling prepared in the previous step. Then you need to lay them out in one layer in an oiled baking dish.
For the sauce you will need to combine sour cream with grated cheese, add salt and dilute with water. The resulting sauce is poured into the stuffed shells in the mold.
First, the treat is put into the oven and baked under foil for 20-25 minutes at 180°.

Next, the foil is removed and the dish is cooked for about a quarter of an hour. During this time it should brown well.

Rules for serving dishes, decoration

When serving, the stuffed pasta is placed on serving plates. Sweet pepper cubes and cherry halves are laid out nearby.

Conchiglioni with minced meat in creamy mushroom sauce

The minced meat for this version of the treat is prepared from chicken breast.

And from mushrooms it is better to choose fresh champignons.

What ingredients will you need?

For the dish you need to take:

chicken fillet – 370-400 g;
water – 600-650 ml;
eggs – 2 pcs.;
carrots and onions – 150-200 g each;
black peppercorns – 5 pcs.;
bay leaf – 2 pcs.;
large shell pasta – 250 g;
champignons and heavy cream – 100 g each;
Gouda cheese – 80-90 g;
salt, spices.

Dried dill is a delicious spice to add to your treat.

Step-by-step cooking process

The cooking process includes several stages:

Chicken fillet should be placed in salted water along with peppercorns and bay leaves. The bird will be cooked until done. It should cool right in the broth.
While the chicken is cooking, cook until the yolk and egg are firm.
Onions and carrots need to be peeled, chopped into small pieces and sautéed in a frying pan with any heated fat. When the vegetable mass is ready, set aside 2 tbsp. l. to prepare the sauce. And the rest is mixed with boiled chicken, eggs, salt, spices and passed through a meat grinder or blended. If the finished minced meat ends up being a little dry, then you should add 1-2 tbsp. l. broth from the pan in which the bird was cooked.
Fill the raw shells with the filling from the previous step and place them in a heat-resistant frying pan with high sides. 1 more tbsp. The broth needs to be poured out for the sauce, and the rest needs to be poured on top of the filled pasta.
The frying pan is covered with a lid or foil and placed in the oven at 190-200 ° for approximately a quarter of an hour.
While the base of the treat is baking, you need to peel off the outer skin of the champignons and cut them into thin slices. Then cook the mushrooms until tender in 1 tbsp. chicken broth.
In the resulting mass with champignons, you need to put the reserved vegetable frying, add cream and salt to taste, and heat it well. In the next step, the sauce is blended with a blender until smooth.

The mushroom mass is returned to the stove, mixed with grated cheese and dried dill. You need to wait until the cheese is completely melted.

Rules for serving dishes, decoration

Baked shells with filling are served along with mushroom sauce. First, stuffed pasta is laid out on a plate, then it is topped with a hot mixture of cream, mushrooms and cheese.

Stuffed pasta shells with minced meat and pepper

Pasta shells with minced meat will become tastier and juicier if you add bell pepper to the filling. The latter will give the dish freshness, aroma, appetizing and eliminate the need to prepare a vegetable side dish. Pepper goes well with pork and complements its sweetish taste, so when choosing minced meat, it is better to use pork.

Ingredients:

shells - 12 pcs.;
pepper - 1 pc.;
minced pork - 250 g;
cream - 80 ml;
onion - 1 pc.;
cheese - 150 g.

Preparation.

Fry the pepper, onion and minced meat.
Add cream and 100 g of grated cheese to the resulting mixture.
Fill the cooked shells with minced meat and sprinkle with the remaining cheese.
Bake the stuffed shell pasta for 15 minutes at 180 degrees.

[custom_ads_shortcode1]

Conchiglioni with minced meat in tomato sauce

Stuffed shells according to this recipe are an interesting variation of Italian Bolognese pasta.

It’s just that it’s quicker and easier to prepare with mixed pork and beef mince.

What ingredients will you need?

For the dish you need to take:

shells (large) – 200-250 g;
minced meat (mixed - pork and beef) - 270-300 g;
zucchini – 100-120 g;
sour cream - 2-3 tbsp. l.;
champignons (large) – 4 pcs.;
tomatoes – 5 pcs.;
salt, Provençal herbs, oil.

Step-by-step cooking process

The cooking process includes several stages:

The shells are first boiled in boiling salted water for 4-5 minutes.
While the pasta is being prepared, the minced meat should be placed in a frying pan with any heated oil and cooked, stirring constantly and breaking up lumps, until the mass becomes crumbly.
The champignons need to be browned separately, having first cleaned them and cut them into slices.
When the mushrooms are ready, add half of the peeled and grated zucchini to them. Fry for another 5-6 minutes, stirring the ingredients frequently.
Mushroom frying is mixed with minced meat, sour cream, salt and Provençal herbs to taste.
Grate the tomatoes so that the skin remains in your hand and place them in the pan. The remaining grated zucchini is added there. The mass will simmer over low heat under the lid for approximately 20-25 minutes.
Place large shell pasta in a baking dish, then fill it with the meat filling and mushrooms from step 5. They are topped with tomato sauce.

The treat will be baked for approximately half an hour at 170-180°.

Rules for serving dishes, decoration

When serving, shells with filling are first laid out on a plate, and a portion of the tomato sauce remaining at the bottom of the container is added on top. You can decorate the treat with chopped herbs.

Stuffed pasta shells with minced meat

Shells stuffed with minced meat are an excellent option for a tasty and satisfying dish. The combination of pasta and minced meat is recognized as a classic and is widely represented in cooking. To prepare the filling, it is better to use two types of meat: beef and pork. The minced meat should be chopped - then it will retain its juiciness during baking.

Ingredients:

shells - 15 pcs.;
minced beef - 200 g;
minced pork - 100 g;
onion - 1 pc.;
clove of garlic - 3 pcs.;
mozzarella - 50 g;
cream - 50 ml;
fresh parsley - a handful.

Preparation.

Fry onion, garlic and minced meat.
Boil the shells.
Fill them with meat filling, cheese and cream.
Bake shells stuffed with meat for 7 minutes at 220 degrees.
Garnish with herbs and serve.

[custom_ads_shortcode2]

Seafood stuffed shells

You can choose any seafood for the filling.

The easiest way is to purchase a marine mixture of shrimp, octopus, squid, and mussels.

What ingredients will you need?

For the dish you need to take:

shell pasta (large) – 27-30 pcs.;
seafood mixture - 1 package;
onion, egg, sweet green pepper - 1 pc.;
heavy cream – 2 tbsp;
classic mayonnaise – ½ tbsp.;
sifted flour - 2 tbsp. l.;
sharp cheese (already grated) – ½ tbsp.;
ground aromatic herbs (savory, oregano, basil) – 1 tsp;
creamy margarine.

Step-by-step cooking process

The cooking process includes several stages:

First you need to boil the shells in salted water until half cooked.
The oven should be immediately preheated to approximately 160-170°.
Creamy margarine is melted in a frying pan. On it you need to fry onions and bell peppers, pre-cut into small pieces (the latter is first removed from the seeds and dense membranes).
When the vegetables become soft, they should be mixed in a large bowl with mayonnaise, half of the aromatic herbs, and previously defrosted seafood (they can be finely chopped if desired). Cream (2 tablespoons) is also poured into this mass and salt is added.
Grease a baking dish with margarine and place the boiled and cooled shells on it. The pasta needs to be filled with the filling from the previous step.
Fry the flour in margarine until it turns golden brown. Be sure to stir the mixture constantly during the process. Then the cream (remaining) is poured in and the mass is cooked until thickened. Next, you can add grated cheese into it.
The resulting sauce from the previous step is poured onto the shells that are already stuffed and prepared for baking.

The treat is baked in the oven at medium temperature for about half an hour.

Rules for serving dishes, decoration

The dish is served hot and freshly prepared with assorted vegetables. You can place the finished shells with filling on lettuce leaves.

The five most commonly used ingredients in shellfish recipes are:

In Italy there are several types of shells suitable for stuffing. They are called conchiglie, conchiglioni, conciglioni. They are very similar in shape to shells, and differ from each other only in size.

They have one hole. There are also lumaconi, more like snails, hollow, like a curved tube with two holes. In Russia, both are called shells and are used in a variety of recipes.

By the way, it is easiest to stuff shells with minced meat - it has a sticky structure, easily fills the inside of the pasta, and does not fall out during cooking. For comparison: working with vegetable filling is a little more difficult.

In some cases, it is recommended to cook the pasta al dente until half cooked. Let the water drain, keeping it in a colander for a while. And then fill with filling. When filling a baking dish with them, keep in mind that the products will increase in volume, sometimes several times.

[custom_ads_shortcode3]

Stuffed flour shells with ham or sausage

The calorie content of this type of treat is approximately 268 kcal per 100 g.

And BZHU:

BJU	Value in g per 100 g
Squirrels	8,1
Fats	11,4
Carbohydrates	24,7

What ingredients will you need?

For the dish you need to take:

ham/sausage – 12 thin slices;
white onion (cut into small cubes) – 1 head;
olive oil – 1-1.5 tbsp. l.;
cream (low fat) – 630-650 ml;
boiled green peas – 300-350 g;
shell pasta (large) – 350-400 g;
fresh basil (coarsely chopped) – 3 tbsp. l.;
cheddar cheese (sharp, already grated) – 2 tbsp.;
salt and spices.

For cream, 10% fat content will be sufficient.

Step-by-step cooking process

The cooking process includes several stages:

The onion should be fried in hot oil until golden brown. Then send the ham, cut into small cubes, and fry the food together for a couple of minutes.
Next, you need to pour in the cream, bring the mixture to a boil and simmer for another 5-6 minutes. Afterwards, add peas into it. When the sauce thickens after 3-4 minutes, you can salt it and add spices.
The shells need to be boiled in salted water until half cooked, placed in an oiled pan, and filled with the resulting filling from the previous step. Top with grated cheddar mixed with basil.

Bake the dish in the oven for approximately 20-25 minutes at medium temperature.

Rules for serving dishes, decoration

The treat is served to the table immediately after baking. You can complement it with a light vegetable salad.

How to cook stuffed pasta. Step-by-step recipe for lucamoni with meat filling

Net weight - 500 g

Pasta stuffed with meat and vegetables

1/2 pack of Fillini cones
300 g minced meat
2 medium tomatoes
1 large carrot
1 medium onion
1/2 l cream 10% fat
50 g grated cheese
1 bunch of fresh herbs
salt, various spices to taste
vegetable oil

1. Chop the onion, grate the carrots, cut the tomatoes into cubes, and finely chop the greens.

2. Fry onions and carrots in vegetable oil in a frying pan.

3. Add the minced meat, season with spices (I used a ready-made mixture of spices for meat from a bag), fry for about 20 minutes.

4. Add tomatoes. Cook for another 5-7 minutes. Add greens, stir and remove from heat.

5. Place the horns in boiling salted water and cook for 2-3 minutes until half cooked. Drain in a colander.

6. Fill the pasta with the cooled filling. Place in a greased baking dish (mine is thick glass). Pour cream on top.

This is what I ended up with. The appearance of the dish, of course, is not like in a culinary magazine, but the smell is pleasant, and the taste is very good. Some of the shells that were at the bottom of the mold were slightly boiled, but not critically. For such a budget price this is a very high quality product.

Lots of reviews with recipes and “delicious” photos HERE

Large shells with minced vegetables in the oven

You can cook stuffed shell pasta even without meat.

Stuffed shells with minced meat. Recipe without meat with vegetables.

In this case, the filling is prepared from vegetables and herbs.

What ingredients will you need?

For the dish you need to take:

shell pasta (large) – 270-300 g;
“Russian” cheese – 130-150 g;
spinach – half a kilo;
fresh tomatoes – 2 pcs.;
zucchini – 1 pc.;
carrots – 1 pc.;
ricotta – 270-300 g;
eggs – 1 pc.;
onion – 2 heads;
tomatoes in their own juice – 350-400 g;
garlic – 10 g;
basil – 5 g;
salt, pepper, oil, nutmeg.

Step-by-step cooking process

The cooking process includes several stages:

All onions and garlic should be finely chopped and fried in any oil until soft and lightly browned. Next, add tomatoes in their own juice without skin to this mixture. The sauce is salted and peppered to taste and left on the stove at low heat for 10-12 minutes.
At the very end, chopped basil is poured into the mixture, it is thoroughly mixed and removed from the heat.
The shells must be boiled in boiling salted water for 5-6 minutes, then rinsed.
The remaining vegetables need to be peeled, finely chopped and simmered together until soft. The skins of the tomatoes are first removed. Add chopped spinach, 2 types of grated cheese, egg, salt, and nutmeg to the mixture. You can also add pepper.
After mixing with the vegetable filling from the previous step, you need to stuff the already cooled semi-finished shells.
The sauce is poured into a baking dish. Place the filled pasta on top of it.

The treat will be baked in the oven for about half an hour at 170-180°.

Rules for serving dishes, decoration

When serving, baked shells are laid out on plates, and the sauce remaining in the mold is poured on top of them. You can decorate the treat with chopped herbs.

Stuffed shells in the oven with sauce

Large pasta in the form of shells can be cooked not only in a frying pan or pan, but also in the oven by baking. They are good because they hold a sufficient amount of filling. In this recipe I will tell you how to cook stuffed shells in the oven.

The shells are especially delicious when baked in a creamy sauce. The pasta is well soaked in this gravy while cooking in the oven, becoming soft and tender. A golden crust is formed on top due to grated cheese. A fairly satisfying and tasty hot dish for the whole family.

pasta (shells) – 50 grams.
pork (boiled) – 120 grams (you can use raw minced meat).
hard cream cheese – 50 grams.
garlic – 3 cloves
cream 10% – 5 tbsp. spoon (or sour cream).
salt – 0.5 teaspoon.
black pepper – 0.25 teaspoon
onion – 1 pc.
carrots – 1 pc.
olive oil – 30 ml.
meat broth - 0.5 cups.
tomato paste – 0.5 tbsp. spoons.
seasoning for meat - 1 teaspoon.

Pasta shells in a frying pan with rabbit and mango from Yulia Vysotskaya

Many famous chefs also prepare shells stuffed with minced meat. Yulia Vysotskaya also has a very original recipe. The dish is prepared with the addition of mango.

What ingredients will you need?

For the dish you need to take:

rabbit (small) – ½ carcass;
bacon – 60-70 g;
celery – 1 stalk;
parmesan – 40 g;
shell pasta – 200-250 g;
onion – 1 head;
fresh thyme – 1 bunch;
garlic – 1 clove;
dry red wine – ½ tbsp.;
mango – 1/2 pcs.;
olive oil and butter, flour - 1 tbsp. l.;
broth/hot water – ½ l.;
sea salt and pepper.

Step-by-step cooking process

The cooking process includes several stages:

The onion needs to be peeled and finely chopped with a knife along with the celery stalk. Garlic – pass through a press or chop in another convenient way.
The bacon needs to be cut into thin slices. Remove rabbit meat from bones and chop into medium pieces, peeled mango into small cubes.
In a deep frying pan, heat 2 types of oil. Gradually laying it on it you need to fry each prepared ingredient. The meat is cooked together with mango.
Next, you can pour chopped thyme, flour into the container, pour in wine and water/broth (the amount of liquid can be increased to get more gravy).
The mixture should be salted, peppered and left to simmer under the lid over low heat for approximately 50-55 minutes.

The resulting filling needs to be stuffed into shells that have already been cooked until fully cooked.

Rules for serving dishes, decoration

This dish is always served hot. As soon as the shells are stuffed, they should immediately be covered with finely grated Parmesan. After the cheese has melted, you can take a sample from the treat.

Stuffed shells in a frying pan

Stuffed shells in a frying pan in sour cream are simple, budget-friendly and quick recipes. The advantage of this option is that dry pasta is filled with raw ground beef and stewed in sour cream sauce, covered, in a regular frying pan. With this cooking method, stuffed pasta can be served in just 20 minutes.

Ingredients:

shells - 10 pcs.;
minced meat - 250 g;
onion - 1 pc.;
tomatoes - 1 pc.;
broth - 500 ml;
sour cream - 250 g;
cheese - 60 g.

Preparation.

Add onions and tomatoes to the minced meat.
Stuff dry shells with minced meat and place them in a frying pan.
Simmer the dish in sour cream and broth for 20 minutes.
Sprinkle with cheese when serving.

[custom_ads_shortcode2]

Stuffed shells with sour cream bechamel sauce from Olga Matvey

Olga Matvey offers a very unusual version of the dish under discussion.

According to her recipe, shell pasta is cooked with beef filling and in a very delicate milk sauce.

What ingredients will you need?

For the dish you need to take:

shell pasta – 250-300 g;
beef – 400-450 g;
onion – 2 heads;
basil, savory and oregano - 1 tsp each;
greens – ½ bunch;
oil (any vegetable) – 30 ml;
milk – 1 l.;
soy sauce – 1 tbsp. l.;
butter – 100-120 g;
flour - 4 tbsp. l.;
nutmeg – ½ tsp.

Step-by-step cooking process

The cooking process includes several stages:

You need to boil the water in the pan, add 2-3 tbsp. l. vegetable oil. Pasta goes into it. Cook the shells until half cooked so that they remain slightly firm. Next, you can drain the water and leave the pasta to cool.
The meat must be cut into pieces and passed through a meat grinder 2 times. In the second, add half of the onion to the beef.
The remaining part of the onion should be chopped into miniature cubes, poured into a frying pan with oil and fried until transparent. Next, soy sauce is poured into it, and the mass simmers for 2 minutes.
At the next stage, the contents of the frying pan need to be sent to the meat. Add chopped herbs and salt there.
To prepare the sauce, you need to melt the butter in a saucepan and boil the flour in it. Immediately after this, turn off the heat on the stove and begin to gradually pour in the milk. The mixture must be whisked to prevent lumps from forming. Lastly, the sauce is salted and seasoned with nutmeg.
Each semi-finished shell should be densely stuffed with meat mass, and the pasta should be placed in a deep form. Top with the sauce from the previous step.

The treat will be baked in the oven on level 2. The optimal cooking temperature is 170-180°. Time - about half an hour. You should be guided by the readiness of the meat.

Rules for serving dishes, decoration

The treat is served to the table with a lot of fresh herbs. The dish will be perfectly complemented by a glass of white wine.

Shells with sweet filling

Stuffed shells with minced meat can even be prepared and served as a sweet dish.

The most popular version of this dessert is with cottage cheese.

What ingredients will you need?

For the dish you need to take:

shell pasta (large) – 12-14 pcs.;
cottage cheese – 300-350 g;
raisins (light, seedless) – 80-90 g;
beet sugar – 2 tbsp. l.;
vanilla sugar – 1 tsp;
sour cream - 4 tbsp. l.

Step-by-step cooking process

The cooking process includes several stages:

The first step is to cook the shells, undercooking them for about 1 minute. until fully cooked (from the recommended time indicated on the package) in lightly salted water.
Pour boiling water over the raisins for 5-6 minutes, then drain the water, and carefully squeeze out the excess liquid from the dried fruits.
Cottage cheese, pureed through a sieve, must be mixed with raisins, 2 types of sugar and sour cream (1 tbsp.). In this case, the filling should not turn out liquid.
Fill the boiled shells with the curd mass and place them in a baking dish.
1 tbsp. sour cream should be diluted in ½ tbsp. water and pour into the pan on top of the filled pasta.
Stuffed shells are smeared on top with the remaining dairy product.

The treat needs to be baked at medium temperature for about half an hour until the pasta is lightly browned.

Rules for serving dishes, decoration

To decorate the dish with an appetizing sugar crust, you need to sprinkle the already baked shells with the filling with sand and return them back to the oven for a few minutes.

The treat is served as a hearty breakfast with sour cream, condensed milk, jam and other additives.

The most delicate option with Bechamel sauce

Bechamel sauce complements pasta dishes well. Try making stuffed shells with it.

Required Products:

approximately 400 grams of minced meat;
two tablespoons of butter;
about 100 grams of cheese;
packaging of shells;
three tablespoons of flour;
seasonings as desired;
bulb;
400 milliliters of milk.

Preparation:

Bring the minced meat to readiness in a hot frying pan, mixing it with chopped onion. You can add any seasonings to your taste.
Set the shells to boil and start making the sauce. To do this, melt the butter, add flour, hold for a couple of minutes and pour in milk, add salt and pepper. Wait until the mixture becomes thicker, add half of the grated cheese.
Fill the boiled shells with meat and place them in the mold. Carefully pour the prepared sauce on top and lay out the remaining cheese.
Keep in a well-heated oven at 170 degrees for about 20 minutes.

Useful tips and tricks

The following tips will help you always prepare delicious dishes from pasta shells::

conciglioni (large shells) should always be cooked in advance, unless later they are filled with a large amount of water/broth (regular sauce will not be enough to soften them);
In order for pasta to keep its shape well, it must be cooked until al dente;
Lightly salting the shells is required even when preparing sweet dishes.

Today, more than 15 options for preparing stuffed pasta-shells are known. They can be filled not only with minced meat, but even with sweet cottage cheese.

Ingredients for stuffed shells

[custom_ads_shortcode2]
First of all, you need large pasta. They are also called conchillones, lumaconi, cannelloni. This pasta is widely used in Italy for preparing both main dishes and appetizers and desserts. They come in the form of tubes and shells. You need to take about half a kilogram of them. The classic recipe uses minced meat (pork, beef, assorted) as filling. You also need to take 1 onion and 1 carrot. For the meat filling you need 1 egg. If we stuff shells according to a simple and widely known recipe, then sour cream, tomato paste, and herbs are used for the sauce.

[custom_ads_shortcode3]