Stuffed conchiglioni: minced meat options, recipes and cooking tips

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

The pasta in the form of large shells (conchiglioni) looks interesting because you want to fill them with something. They can hold any filling you can think of. How do you make stuffed conchiglioni?

So you bought these big pasta shells without a clear idea of what you want to make out of 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 conchiglioni 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:

• a pack of large conchiglioni;
• 3 liters of s alted water;
• 3 l. Art. olive oil;
• 1 bunch fresh spinach, washed, stemmed and coarsely chopped;
• 500 grams of mushrooms (champignons), washed and sliced;
• 200 gramscanned peeled mussels;
• sea s alt and pepper to taste;
• 2 l. Art. butter;
• 2 l. Art. flour;
• half a cup of heavy cream;
• ¾ cup shredded Swiss cheese;
• half a cup of Parmesan cheese;
• oil for product lubrication.

How to do it?

Cook pasta in boiling s alted water for 12-15 minutes. Drain and spread in one layer for filling. Heat the olive oil in a large skillet over low heat. Then add the chopped spinach and fry, covered, until softened. Add the mushrooms and continue frying until they are done.

Then add the mussels, s alt and pepper. Reduce heat to low and cook for a few minutes.

In a separate saucepan over medium heat, melt the butter and then add the flour. Stir until fully combined and cook for five minutes to remove the raw flour flavor. Add the mussel marinade and enough cream to make a thick sauce. Adjust the taste with s alt and pepper. Add water if the sauce is too thick.

Spread the cooked conchiglioni into a well-oiled baking dish. Divide the filling evenly over them. Then pour over the sauce, sprinkle with Swiss cheese and parmesan. Spray lightly with oil and place in an oven preheated to 180°C. Bake the stuffed conchiglioni in the oven for 50 minutes or until the top of the casserolebrowned. Remove from oven, let stand 5 minutes, then serve.

Option with minced meat

Giant pasta shells filled with flavorful meat are a fantastic dinner dish. To make conchiglioni stuffed with minced meat you will need:

• 220 grams dry pasta;
• 350 grams minced beef;
• 1 small onion, very finely chopped;
• 2 garlic cloves, minced;
• 100 grams spinach, coarsely chopped;
• sea s alt and freshly ground black pepper;
• 75 grams of cottage cheese;
• 50 grams of cream cheese;
• large pinch of fresh grated nutmeg;
• finely grated zest of 1 lemon;
• 1 l. Art. grated fresh Parmesan;
• 1 l. Art. pine nuts;
• mixed leafy greens for serving.

How to make conchiglioni with minced meat?

Preheat the oven to 200°C in advance. Cook pasta in s alted water, then strain well and set aside.

Spread some vegetable oil in a large frying pan and place over medium heat. Saute 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 toss everything with cottage cheese, cream cheese, nutmeg and lemon zest.

Butter the base of a large ovenproof dish and arrange the pasta in a single layer. Using a teaspoon, fill them with the meat mixture.minced meat. Sprinkle with parmesan and pine nuts. Bake the mince-stuffed conchiglioni in the oven for 20-25 minutes or until golden brown. Divide among 4 plates and serve with salad.

Cheese and greens variant

These are simple and delicious conchiglioni stuffed with several types of cheese. To prepare them you will need:

• 350 grams of conchiglioni;
• 500 grams of ricotta cheese;
• 2 cups shredded mozzarella cheese;
• 1 cup grated parmesan cheese;
• 2 eggs;
• 1 tsp parsley;
• 1 tsp oregano;
• 1 tsp basilica;
• 1 tsp s alt;
• 1/2 tsp garlic powder;
• 1/4 tsp black pepper;
• olive oil;
• 700 ml garlic tomato sauce.

Cooking pasta with several types of cheese

Preheat the oven to 180°C in advance. Combine ricotta cheese, mozzarella, 3/4 cup parmesan, eggs, parsley, oregano, basil, s alt, garlic powder, and black pepper. Set aside.

Cook pasta in s alted water until soft, drain. Pour half of the tomato sauce into a deep baking dish, greased with oil. Make stuffed conchiglioni with cheese filling in each. Place the products on 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.

Variant with cherry tomatoes, basil and smokedpaprika

These stuffed conchiglioni can be served as a main dish for lunch or dinner. They are pleasant to eat and easy to prepare. You will need the following items:

• 26 very large conchiglioni (about 120 grams);
• 13 cherry tomatoes;
• half a cup of any grated cheese;
• smoked paprika - big pinch.

For basil cream:

• half a cup of cream;
• 28 fresh basil leaves, various sizes;
• 1 garlic clove;
• fresh ground pepper;
• sea s alt to taste;
• a little olive oil (optional).

Cooking a delicious meal

Cook pasta until al dente (8 minutes). Preheat the oven in advance (about 180-190°C). Cut the cherry tomatoes in half.

Place the ingredients for the basil cream in a deep bowl and blend with a blender until smooth. If it's too thick, add some water.

When the conchiglioni are boiled, drain the water through a sieve and rinse the products under cold water. In each shell, place half a cherry tomato and a small teaspoon of basil cream. Arrange the stuffed conchiglioni on a deep baking sheet or a heat-resistant dish lined with baking paper. Sprinkle grated cheese on top and place in the oven. Bake until the cheese starts to melt or brown, depending on the type of cheese you are using. When they're ready, put in a good pinch of powder.smoked paprika per shell, and if you like, drizzle some good olive oil on top.