Pasta in the form of large shells (conciglioni) looks interesting, because they want to fill something. They can accommodate any filling you can think of. How to cook stuffed conciglioni?
So, you bought these large pasta shells without a clear idea of what you want to make from them. There can be many filling options: shrimp, cheese, ham, chicken, ground beef. Everything will look very good, including in combination. The most interesting recipes for stuffed conciglioni are presented below.
Option with mushrooms and mussels
If you are trying to come up with something original, you can make a filling of mussels, mushrooms and spinach. You will need the following:
- packaging of large conciglioni;
- 3 liters of salted water;
- 3 l Art. olive oil;
- 1 bunch of fresh spinach, washed, with cut stems and chopped coarsely;
- 500 grams of mushrooms (champignons), washed and sliced;
- 200 grams of canned peeled mussels;
- sea salt and pepper to taste;
- 2 l Art. butter;
- 2 l Art. flour;
- half a glass of thick cream;
- ¾ cup grated Swiss cheese;
- half a glass of parmesan cheese;
- oil for lubricating products.
How to do it?
Boil the pasta in boiling salted water for 12-15 minutes. Drain and lay in one layer to lay out the filling. Heat olive oil in a large skillet over low heat. Then add chopped spinach and fry under the lid until it softens. Lay the mushrooms and continue to frying until they are ready.
Then add the mussels, salt and pepper. Reduce heat to low and cook for several minutes.
Melt the butter in a separate saucepan over medium heat, and then add the flour. Stir until fully combined and cook for five minutes to remove the raw flavor of the flour. Add the mussel marinade and enough cream to get a thick sauce. Adjust the taste with salt and pepper. Add water if the sauce is too thick.
Place cooked conciglioni in a well-oiled baking dish. Divide the filling evenly over them. Then pour the sauce, sprinkle with Swiss cheese and parmesan. Lightly sprinkle oil on the items and place in the oven, preheated to 180 ° C. Bake stuffed conciglioni in the oven for 50 minutes or until the top of the casserole is browned. Remove from oven, let stand for 5 minutes, then serve.
Forcemeat option
Giant pasta shells filled with aromatic meat is a fantastic dinner dish. To cook conciglion stuffed with minced meat, you will need:
- 220 grams of dried pasta;
- 350 grams of minced beef;
- 1 small onion, very finely chopped;
- 2 garlic cloves, minced;
- 100 grams of spinach, coarsely chopped;
- sea salt and freshly ground black pepper;
- 75 grams of cottage cheese;
- 50 grams of cream cheese;
- a large pinch of freshly grated nutmeg;
- finely grated zest of 1 lemon;
- 1 liter Art. grated fresh parmesan;
- 1 liter Art. pine nuts;
- mixed leafy greens for serving.
How to make conciglioni with minced meat?
Preheat the oven to 200 ° C in advance. Cook the pasta in salted water, then strain well and set aside.
Spread some vegetable oil in a large frying pan and put on medium heat. Sauté the minced meat, onion and garlic for 3-4 minutes, then add the spinach. Season and cook for another 2-3 minutes, until the mixture is browned. Remove from heat and mix with cottage cheese, cream cheese, nutmeg and lemon zest.
Lubricate the base of a large, heat-resistant dish and place the pasta in one layer. Using a teaspoon, fill them with minced meat mixture. Sprinkle with parmesan and pine nuts. Bake conkilloni stuffed with minced meat in the oven for 20–25 minutes or until golden brown. Arrange on 4 plates and serve with salad.
Option with cheese and herbs
These are simple and delicious conciglion stuffed with several types of cheese. To prepare them you will need:
- 350 grams of conciglioni;
- 500 grams of ricotta cheese;
- 2 cups grated mozzarella;
- 1 cup grated parmesan;
- 2 eggs;
- 1 tsp parsley;
- 1 tsp oregano;
- 1 tsp Basilica
- 1 tsp salts;
- 1/2 tsp garlic powder;
- 1/4 tsp black pepper;
- olive oil;
- 700 ml of tomato sauce with garlic.
Cooking pasta with several types of cheese
Preheat the oven to 180 ° C in advance. Combine ricotta, mozzarella, 3/4 cup parmesan, eggs, parsley, oregano, basil, salt, garlic powder and black pepper. Set aside.
Cook the paste in salted water, until it becomes soft, drain the liquid. Pour half the tomato sauce into a deep greased baking sheet. Make stuffed conciglioni, putting cheese stuffing in each item. Place the products in a baking sheet in the sauce, if necessary - in two layers. Pour the remaining tomato sauce on top. Sprinkle with the remaining parmesan. Cover with aluminum foil and bake for about 30–35 minutes.
Option with cherry tomatoes, basil and smoked paprika
Stuffed conciglioni can be served as a main course for lunch or dinner. They are nice to eat and easy to cook. You will need the following components:
- 26 very large conciglioni (about 120 grams);
- 13 cherry tomatoes;
- half a glass of any grated cheese;
- smoked paprika - a big pinch.
For basil cream:
- half a glass of cream;
- 28 leaves of fresh basil, different sizes;
- 1 clove of garlic;
- freshly ground pepper;
- sea salt to taste;
- some olive oil (optional).
Cooking a delicious dish
Boil pasta until al dente (8 minutes). Preheat the oven in advance (about 180–190 ° C). Cut cherry tomatoes in half.
Put the ingredients for the basil cream in a deep container and mix with a blender until smooth. If it is too thick, add some water.
When the concillions are boiled, drain the water through a sieve and wash the items under cold water. In each “shell” put half a cherry tomato and a small teaspoon of basil cream. Place the stuffed conciglioni in a deep baking sheet or a heat-resistant dish lined with baking paper. Sprinkle grated cheese on top and put in the oven. Bake until the cheese begins to melt or brown, depending on the type of cheese you use. When they are ready, put a good pinch of smoked paprika powder on each “shell” and, if you want, drizzle some good olive oil on top.