They are considered everyday and quite simple. However, even from them you can prepare a real masterpiece that will decorate festive table. One of these dishes is shells with minced meat. Large pasta with filling and delicious sauce They look quite unusual and appetizing.

Ingredients for stuffed shells

First of all, large ones are needed. They are also called conchillons, 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. As a filling in classic recipe use minced meat (pork, beef, assorted). 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.

Cooking process

First of all, you need to prepare the filling. Chopped meat salt, add pepper, other spices, onions. Then beat in the egg. So, now we stuff the shells. It is important to add a little more minced meat, as it will decrease in volume during cooking. Place in a pan or baking dish and pour in the sauce. The shells should be completely covered with it. It should be simmered until full readiness pasta For the first 20 minutes, the pan can be covered with foil. In about 40 minutes, the shells with minced meat will be ready. They should be placed on a plate and poured over the sauce. If desired, you can sprinkle with herbs or grated cheese.

Sauce for the dish

(shells) minced meat goes well with Bechamel sauce. It's easy to prepare. To do this, melt 150 grams of butter in a frying pan. You need to add 2 tablespoons of flour to it. Stir this mixture thoroughly and carefully pour in 150 grams of warm cream. It is important to ensure that no lumps form. The sauce should be salt and pepper. Another variation of the filling is made from cheese and sour cream. Hard cheese should be grated on a fine grater and mixed with sour cream. Then you need to add a couple of tablespoons of wine and salt. Large stuffed shells can also be served with tomato filling. To prepare this sauce, thinly sliced ​​onions and garlic are fried in a small amount of oil. Then add diced tomatoes and a small amount of sour cream to the pan. The sauce must be thickened with flour. The main rule when preparing filling for stuffed shells is that there should be a lot of it. All pasta must be completely covered with sauce, otherwise the ends that are on the outside will not cook.

Cooking features

Some housewives pre-boil them before stuffing shells. This is necessary in order to reduce cooking time. In addition, if we stuff shells with salad or sweet filling, then, accordingly, they must already be cooked. To do this, boil the pasta in a large saucepan; there should be enough space so that the shells do not stick together and stick to the walls of the dish. You need to cook them for 10-12 minutes until al dente - this way they remain quite elastic and do not lose their shape. It’s best to try one, so you can accurately determine the state of readiness. Then the water is drained and the pasta is rinsed cold water and place on a large platter. So they should stand for a while and cool down. You can cook stuffed shells in a slow cooker. Filled pasta is placed in a bowl and poured with sauce. Then set the “Baking” mode for 20 minutes, after this time we turn on the “Stew” mode for 30-40 minutes. In general, to cook large shells in a slow cooker, you can use different modes, including steaming.

Seafood pasta filling

To diversify your diet, you can use shrimp as a filling. If we stuff shells with such a filling, then they must already be pre-boiled. Prepared seafood must be cleaned, finely chopped and mixed with squeezed garlic, grated cheese and herbs. This filling is sprinkled with lemon juice and olive oil. Another filling option is from canned fish. Mash sardines and pink salmon with a fork, add grated boiled egg, cheese (hard or processed) and mayonnaise. You can also finely chop the green onions. Shells are stuffed with all this. Fish fillet is also great. Finely chop it, add carrots and onions. Raw pasta is stuffed with this stuffing and poured cream sauce and send the dish to the oven. Another variation is crab sticks and processed cheese.

Shells and ideas for stuffing

To prepare stuffed pasta, you can use any type of cheese: cottage cheese, feta cheese, feta. It is mixed with finely chopped herbs, garlic, and salt if necessary. Goes well with cheese and nuts. If the filling (for example, cheese) is a little dry, then add sour cream or matsoni. Original snack it will work if you add finely chopped cheese to pickled cucumber. You can use chicken for the meat filling. It must first be boiled or fried with onions and carrots, you can add champignons. Great option for instant cooking- sausage or ham filling. You can fry the onion with it and add chopped sausages. Then mix all this with grated hard cheese. In general, you can use any filling or salad to prepare an appetizer with stuffed shells. The main thing is that their components are combined with sour cream, mayonnaise, and cheese. Another option for minced meat is finely diced tomato, pepper, cucumber with olive oil.

Stuff the shells with sweet filling

For lovers of sweets, we recommend preparing a filling based on cottage cheese. You can add a variety of products to it: sugar or honey, vanilla, nuts, raisins, candied fruits, berries or fruits. To prevent the filling from being dry, add one or two eggs to the cottage cheese. The shells are stuffed and placed in a baking dish. Pour in sour cream and place in the oven until the pasta is ready. You can sprinkle them with sugar and cinnamon on top. Best served hot with jam or sour cream sauce.

Pasta stuffed with minced meat is a favorite dish in many countries, but it has gained particular popularity in Italy, which is not surprising. Distinctive feature cooking is considered to be the use of pasta in the form of tubes, which are called cannelloni.

Italian cuisine offers a huge variety of specialty pasta to suit different tastes and preferences.

What is important to know to prepare delicious stuffed pasta

Cooking methods

There are two ways to prepare stuffed pasta:

1. In the first case, raw pasta is used, which greatly simplifies the cooking process.
2. When preparing the second recipe, the pasta is pre-boiled a little before baking it in the oven.

Stuffed pasta sauce

Any of the recipes involves the use of sauce to give the dish a unique taste and aroma. To prepare stuffed pasta, use your choice the following types, which are able to emphasize taste qualities and give a special aroma:

• tomato sauce;
• Bechamel sauce.

Which minced meat to choose to get a delicious taste

WITH special attention It’s worth choosing this ingredient carefully, because properly selected meat will highlight the taste of the pasta and give it a special aroma.

1.Give preference only to minced pork and beef.

2. It must be turned in a meat grinder at least twice.

3. It’s not so easy to buy one in a store, but preparing it yourself won’t be difficult.

4. Homemade minced meat will allow you to be completely confident in the high quality of the product, because prepared with your own hands, in compliance with the correct proportions, it will perfectly highlight the taste of the pasta and sauce in this dish.

Below are recipes for easy-to-make dishes. They are prepared quickly and simply, and the result will surprise you with its delicious taste even the most sophisticated guests.

Large pasta “Rakushki” is especially popular in Russian cuisine. They are perfect for making this delicious minced meat dish. Below is a simple recipe for delicious stuffed pasta. It doesn’t take much time to prepare the dish, but the taste will pleasantly surprise you.

Stuffed pasta: large shells with minced meat in the oven

This type of large pasta is not often found in stores, but if you are lucky enough to buy it, then this recipe definitely worth a try. The dish can be served at the table for lunch or dinner. We will bake the shells in the oven.

Some tips:

1.For cooking, you can use absolutely any minced meat; both single-component and multi-component ones are ideal.

2. You will get an exquisite taste if you stuff the pasta with minced vegetables, mushrooms, or seafood.

3.Before cooking, the pasta is pre-boiled until half cooked.

4. To prevent them from sticking together, it is better to lower them one by one into boiling water.

5.The baking time for pasta in the oven should not exceed 20 minutes.

What you need to make stuffed pasta:

• one medium sized carrot;
• 4 cloves of garlic;
• 350 grams of minced meat;
• 5 tablespoons of sour cream;
• one medium-sized onion;
• one large tomato;
• add herbs, spices and salt to taste;
• vegetable oil;
• 250 grams of large “Shell” pasta.

Cooking sequence

1.Peel the onion and cut it into small cubes. Place the frying pan on the stove to heat up. Place minced meat on it, add a little water and chopped onion.

2. Peel and wash the carrots, grate on a special grater. Add peeled and finely chopped garlic.

3.Add carrots and garlic to the frying pan, mix all contents thoroughly.

4.Wash the tomato, remove the peel, cut the pulp into small cubes.

5.Add the tomato to the total mass, which is simmering in the frying pan. Finely chop the greens and add to the rest of the vegetables. Salt and add spices to taste. Cook over moderate heat until the liquid in the pan has completely evaporated.

6.Put a pan of water on the stove, add salt and vegetable oil. Release the pasta one at a time so that they do not touch each other. Boil for several minutes.

7. While the pasta is boiling in a separate container, mix sour cream with ketchup, three tablespoons of each ingredient. Add chopped garlic, spices, salt and pepper to taste. Mix until the consistency is perfectly smooth.

8.Grate a small piece of any hard cheese and place on a plate.

9.Remove the pasta from the pan and place it in a colander so that all the water is completely drained from it.

10.Add two tablespoons of sour cream to the minced meat and vegetables that are simmering in a frying pan and mix thoroughly. This will make the contents more juicy.

11.You can start stuffing the pasta. Fill the “Shells” tightly with the resulting filling. Grease a baking sheet with vegetable oil and place the pasta.

12.Pour the resulting sauce into each “Shell”.

13.The remaining sauce is diluted with water and poured onto the baking sheet. Top the pasta with grated cheese. Cook at 180 degrees for about 15-20 minutes.

Video pasta recipe

Served hot.

Stuffing macaroni with cheese

What you will need:

• 250 gr. cannelloni, pasta tubes;
• 300 gr. minced pork and beef;
• 2 tbsp. spoons of vegetable oil;
• 150 gr. any hard cheese;
• 4 cloves of garlic;
• 1 small bell pepper;
• 1 ripe tomato medium size;
• 1 onion;
• add fresh herbs to taste; parsley, rosemary and basil go harmoniously with the ingredients of this Italian dish;
• add salt and pepper to taste.

Cooking secrets from Italian chefs

1. Boil the pasta over low heat for about 5 minutes until it becomes elastic and soft, but not until fully cooked. Rinse them in cold water for several minutes.

2. Heat a frying pan, pour in one tablespoon of vegetable oil, gradually add minced meat and fry it evenly over medium heat.

3.Grate the cheese on a coarse grater.

4.When the minced meat is cooked, remove it from the heat, salt and pepper to taste. Add half of the grated cheese and mix thoroughly.

5. Peel the vegetables. The pepper is cut into thin strips. Tomatoes are cut into medium-sized cubes, and onions into half rings.

6.Pour vegetable oil into a frying pan and place vegetables in it, sauté over medium heat. Lastly add finely chopped garlic.

7. Stuff the pasta tightly with minced meat and place them on a high-sided baking sheet so that they touch each other.

8.Pour half a glass of water into a baking tray.

9.Place the vegetable mixture evenly on top, then sprinkle the remaining half of the grated cheese.

10.Bake at 180 degrees. In 20 minutes the dish will be ready.

Pasta with mushrooms

Due to the ingredients included in the dish, this recipe has an unusual taste and special aroma. Pasta with mushrooms will definitely appeal to those who like to try something new and unusual.

What you will need:

• 250 gr. cannelloni (tube-shaped pasta);
• 300 gr. champignons;
• 1 onion;
• 250 gr. hard cheese;
• 200 ml. medium fat cream;
• 35 gr. butter;
• one teaspoon each of paprika and turmeric;
• add pepper to taste.

Subtleties of cooking stuffed pasta with mushrooms

1. Boil the pasta over medium heat for 5 minutes until half cooked. Rinse under cold water, add butter.

2.Peel the onion and chop finely. Put butter in a frying pan and sauté the onion in it until golden brown.

3.Finely chop fresh mushrooms.

4.Add turmeric and paprika to the onion and mix thoroughly. Add mushrooms. Fry for a few more minutes over low heat.

5.Place the minced meat in pieces onto the frying pan. Fry over low heat until all the liquid has evaporated. Do not cover with a lid. The minced meat should take on a golden brown hue.

6.After the filling is completely ready, set it aside so that it does not cool down.

7.Fill the cannelloni with the resulting mixture and place on a baking sheet.

8. Pour in cream, sprinkle with cheese, grated on a fine grater.

9.Bake at 200 degrees. In 15 minutes the dish will be ready to eat.

You can also watch our video recipe for making pasta

Stuffed pasta shells are one of the most delicious dishes Italian cuisine. They are ideal for both lunch and dinner. And almost any product is suitable for the filling.

Stuffed pasta – shells with minced meat

Pasta shells with minced meat in the oven is a dish with a delicious taste that does not take much time.

Required Products:

• about 400 grams of minced meat;
• one onion;
• packaging of pasta shells;
• spices to taste;
• two tablespoons of tomato paste;
• 100 grams of cheese.

Cooking process:

1. First you need to boil the conciglioni, that is, pasta. There is no need to bring them to full readiness; keep them in water for half the specified time.
2. While they are cooking, make the minced meat, mix it with chopped onion, add seasonings to your taste.
3. Fill the pasta with the resulting meat mixture and place it in the baking dish.
4. In another container, mix tomato paste with a small amount of plain water, you can add salt or other seasonings. Pour this sauce over the shells and place in an oven preheated to 180 degrees for 30 minutes, and some time before the end of cooking, sprinkle cheese on top.

In sour cream sauce

A delicate sauce that is great for large pasta shells. Any meat can be used as a filling.

Required Products:

• a pack of shell pasta;
• 200 grams of sour cream;
• one onion;
• 150 grams of cheese;
• 450 grams of any minced meat;
• seasonings as desired.

Cooking process:

1. The pasta needs to be cooked until it is slightly firm.
2. In a bowl, mix the selected minced meat, pre-chopped onion and any spices you wish.
3. We fill the shells with this mixture and place them in a mold that should have sides so that the sauce does not spill out.
4. Prepare the dressing: combine sour cream with grated cheese, add seasonings and pour this over the pasta.
5. Keep in an oven preheated to 200 degrees for about 25 minutes.

Pasta – shells stuffed with minced meat and pepper

It is advisable to prepare the dish in separate portion forms, so it will better preserve its appearance.

Required Products:

• 150 grams of cheese;
• 450 grams of minced meat;
• one Bell pepper and one egg;
• a spoonful of tomato paste and sour cream;
• bulb;
• spices as desired;
• a pack of shell pasta.

Cooking process:

1. First, bring the pasta and minced meat to readiness. Boil the shells in salted water and fry the minced meat in a frying pan.
2. Add the selected spices to the meat and beat in the egg.
3. We turn the onion into squares and the pepper into small strips. Keep it on the fire for some time until it turns light brown. Spread this mixture over the meat.
4. We fill the shells with the meat mass, move them into the mold and proceed to preparing the sauce.
5. At this step, you can turn on the oven to heat up to 180 degrees. In a container, mix tomato paste with sour cream and seasonings, pour it over the pasta. Top everything with grated cheese. Cook for about 20 minutes.

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.

Cooking process:

1. Bring the minced meat to readiness in a hot frying pan, mixing it with chopped onion. You can add any seasonings to your taste.
2. 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.
3. 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.
4. Keep in a well-heated oven at 170 degrees for about 20 minutes.

Stuffing pasta shells with mushrooms

If you don’t want meat, you can easily replace it with mushrooms.

Required Products:

• one onion;
• 200 grams of cheese;
• packaging of shells;
• 500 grams of mushrooms;
• two tablespoons of tomato paste and the same amount of sour cream;
• seasonings as desired.

Cooking process:

1. We send the shells to boil. At this time, chop the onions and mushrooms and fry them in a frying pan.
2. In a bowl, combine tomato paste with sour cream, add seasonings.
3. Fill the finished pasta with a mixture of onions and mushrooms. Place in a mold and pour in the prepared sauce.
4. Cover the top of the dish with pre-grated cheese. Cook in the oven for about 20 minutes, setting the temperature to 170 degrees.

Vegetarian method with minced vegetables

An excellent recipe for those who do not eat meat at all. The dish turns out healthy and satisfying.

Required Products:

• 100 grams of broccoli and cauliflower;
• one pepper and onion;
• a pack of shells;
• spices to your taste;
• 500 milliliters of tomato juice.

Cooking process:

1. You can immediately turn on the oven at 200 degrees to warm it up.
2. Let both types of cabbage cook and after they are ready put them in a frying pan for light frying. There we also bring the chopped onions and peppers to a beautiful color. Don't forget to add seasonings.
3. Grind everything that comes out into minced meat and fill the pasta with this mass.
4. Place the shells in the mold and pour on top tomato juice and cook for about 20 minutes. Add grated cheese if desired.

In a slow cooker

You can quickly cook shells in a slow cooker, and all products do not require pre-treatment.

Required Products:

• sour cream and tomato paste - 2 tablespoons each;
• approximately 400 grams of minced meat;
• 150 grams of cheese;
• packaging of shells;
• one onion;
• seasonings as desired.

Cooking process:

1. Add chopped onion and selected seasonings to the meat.
2. There is no need to bring the pasta to readiness; we immediately start filling it. Then put it in a bowl.
3. Fill with a mixture of spices, sour cream and tomato paste. Add water until the shells are completely covered with liquid.
4. Set the “Baking” mode for 30 minutes. When everything is ready, add grated cheese.

How to stuff pasta correctly - a few secrets

To make conchiglioni deliciously, you need to know how to stuff pasta.

Portioned or disposable forms for cooking are ideal, then the pasta will retain its appearance and will not fall apart.

The presence of sauce or filling is a must. The products should be well soaked during baking. And, of course, cheese, because this is an Italian dish.

Stuffed pasta in the oven is a simple dish at first glance. But how interesting, tasty and aromatic it is!

The best choice for stuffing is conciglioni, which resemble huge shells. Another type of pasta that is easy to stuff is cannelloni. These are large hollow tubes. Filling them with minced meat is a little more difficult - it requires a little more dexterity and a more homogeneous mass.

Stuffed pasta in the oven with meat

Ingredients

conchiglioni - 250 g;
minced pork and beef - 0.5 kg;
onions - 2-3 pcs.;
garlic - 2-3 cloves;
water - 2 l;
parmesan - 200-250 g;
butter - 100 g;
ground paprika;
turmeric;
ground black pepper;
fresh or dried basil;
cream - 200-250 ml.

Preparing the filling

Cut the garlic cloves into halves, place them in hot oil in a frying pan and fry for 2-3 minutes until the color darkens. Then put it on a plate and let it cool.

Fry the chopped onion over low heat until golden brown. Add minced meat and fry for 5-10 minutes. Stir the minced meat constantly so that the lumps do not stick together. Pour some water, add spices and simmer until done.

Meanwhile, bring 2 liters of water to a boil. Cook pasta in it for 4-5 minutes. Please note that the pasta should remain half-raw. Then put it on a sieve and pour over the melted water. butter. Gently mix the pasta so as not to damage its shape. Let it cool.

When the minced meat is ready, it also needs to be cooled until room temperature.

Grease the bottom of the baking dish with butter and spread a layer of pasta over the bottom. Place a teaspoon of minced meat into each shell and sprinkle with a little basil. Pour cream on top and then sprinkle with grated cheese. Place in the oven for 25 minutes.

To make the cheese crust soft, cover the pan with a lid or foil at the very beginning of cooking. And after 15 minutes, remove the lid. Serve pasta stuffed in the oven directly in the pan.

Stuffed pasta in the oven with meat and mushrooms

For this dish we use cannelloni pasta. Stuffing them is a little more difficult, but serving them is much easier.

Ingredients

cannelloni - 250 g;
minced meat - 250 g;
champignons - 150-200 grams;
carrots – 1 piece;
onion – 2 pcs;
cheese - 150 grams;
sour cream - 50-80 grams;
cilantro or parsley;
salt;
ground black pepper.

Sauté chopped onions and carrots and remove ½ of the vegetables.
Add minced meat and very finely chopped mushrooms to the remaining vegetables in a frying pan.

Stir and fry until the minced meat is ready, add salt and pepper. Add water as needed, but remember that the filling should be thick.
We prepare the sauce from the second part of the vegetables. Pour in sour cream and spices, and then simmer the vegetable mixture until tender.

Cook the cannelloni for 3-4 minutes and immediately rinse with cold water - this way the pasta will not stick together and will be easy to work with.

We start with a teaspoon with non-sharp edges so as not to damage it. It is recommended to stuff it loosely, as the tubes may burst during cooking.

Chop finely chopped herbs into sour cream and vegetable sauce.
Place the tubes in a mold, pour over the sauce and bake for 20 minutes at 180 degrees. Sprinkle with grated cheese and keep in the oven until the cheese melts (5-7 minutes).

Recipe for stuffed pasta in the oven with Marinara sauce

Ingredients

large shells (conciglioni) - 250 g;
cottage cheese - 250 g;
parmesan cheese - 100 g;
greens (spinach, parsley or dill) - 1 bunch;
a couple cloves of garlic;
butter.

For the Marinara sauce

tomatoes without skin (with juice) - 300 g;
carrots - 1 pc.;
onion - 1 pc.;
cilantro (or basil) - 1 bunch;
ground black pepper;
ground white pepper;
salt to taste;
olive oil.

Boil the conchiglioni for 4-5 minutes. Rinse with water, add melted butter and stir.

Let's prepare the filling. Grind the cottage cheese, add 2/3 of the finely grated cheese, finely chopped herbs and garlic. Mix the mass well. If the filling is very thick, add a little cream, sour cream or water.

Sauce. Sauté the onion in olive oil for 3 minutes, then add the carrots and simmer the vegetables together for 5-7 minutes over low heat. Add the chopped garlic there and sauté for another 2 minutes. Cut the tomatoes into small pieces and add them to the pan along with the juice.

Chop the greens and simmer everything together for another 40 minutes over low heat. closed lid. At the end, add salt, pepper and seasoning. The result is a very thick and rich sauce. It can be prepared in advance and kept in the refrigerator.

Grease a baking dish with butter, lay out the pasta, fill it with curd mass. Pour over the sauce and bake for 20 minutes. After 20 minutes, remove the pan with stuffed pasta from the oven, generously sprinkle with cheese and return to the oven for another 5-7 minutes.

Conchiglioni pasta (giant shells) stuffed with minced chicken

This is conciglioni

Conciglioni, lumaconi, cannelloni are giant shells, snails and tubes (large pasta) for stuffing.

This delicious Italian pasta can be cooked with with different fillings. If you take minced meat, then conciglioni baked with minced meat will resemble the highest quality dumplings or beshparmak.

If you stuff conchilni or other large Italian pasta with salads, you will have a delicious and beautiful appetizer.

And when you fill Italian shells or snails with sweets, you will have an original dessert with which you can surprise your guests.

There are many options for preparing conciglioni, lumaconi, cannelloni and other large pasta for stuffing. And every dish made from this cool pasta will be unusual both in taste and appearance. An intricate process. Pleasant handmade. Tasty.

Ingredients for baking conchiglioni with minced meat

for 6 servings

Conciglioni (large shells) or lumaconi – 350 g (packaging).

For filling large pasta

minced chicken – 0.5 kg;
egg – 1 pc;
semolina (or oatmeal) - 0.5 cups;
cheese – 50 g;
basil, oregano (oregano), salt;

For the sauce

onion – 1 pc.;
garlic – 2-4 cloves;
tomato – 1 pc.;
sour cream (matsoni or mayonnaise) – 100 g;
flour – 2 tbsp;
water – about 2 glasses;
salt, basil, oregano (oregano)

Baking dish, vegetable oil for greasing the pan and for frying, foil.

This is what conciglioni look like - huge shells with a cavity for filling

How to cook large pasta

Make the filling

1. grate the cheese on a coarse grater;
2. combine minced meat, egg, semolina, herbs and cheese. Add salt.

Prepare pasta sauce

1. Place the tomato in boiling water for 1-2 minutes. Cool, remove the skin. Cut into small cubes.
2. cut the onion into thin half rings, garlic into thin slices. Fry lightly in oil until softened.
3. When an onion smell appears, immediately throw the tomatoes into the pan. Pour in sour cream.
4. Pour cool water over the flour and stir well. Slowly combine the onion and tomato mixture, stirring the sauce constantly.
5. As soon as the flour has brewed and the sauce has thickened, turn off the heat.

Do you see the dry ends of the shells? We need to add water.

Stuffing and baking pasta shells

1. Fill the bottom of the baking dish with oil;
2. Stuff each shell with minced meat using a teaspoon. Place the conciglioni into the pan.
3. pour the sauce over the filled pasta. If it does not completely cover the shells, add water or milk.
4. cover the pan with foil;
5. heat the oven to a temperature of 200-220 C. Bake covered for about 30 minutes, then remove the foil, drown the ends of the shells that accidentally float up, and bake for another 10-15 minutes uncovered at a temperature of 220-230 C so that the sauce thickens;
6. serve hot.

Features of conciglioni preparation and taste

Italian conciglioni pasta is a very large, giant shell that can be stuff dryAnd and bake with sauce in the oven, or boil until al dente (al dente - on the tooth, slightly undercooked, chewing with a slight crunch) and fill with cheese, liver pate filling, cottage cheese or other filling. Giant snails (lumaconi) and large tubes (cannelloni) are prepared using the same principle.

For example, lumaconi or conchiglioni can be prepared with a salad of processed cheese and crab sticks + garlic, egg yolks and mayonnaise - lumaconi recipe. For spiciness, you can add hot chili pepper to the shell pasta filling).

Slightly undercooked lumaconi with crab meat and processed cheese

Cannelloni pasta is made from the highest quality flour and, apparently, this is the secret of its delicate, delicious, noble taste.

This is what cannelloni tubes look like

In essence, conciglioni prepared according to our recipe resemble dumplings. But, at the same time, they have some special, slender, transparent... even watercolor taste. They are light and graceful.

it takes a lot so that all the shells are hidden under it, otherwise there will be dry ends here and there.

The cheese and egg grab the minced meat and hold it in the cavity of the half-open shell. The filling will remain in place during baking, don’t worry, of course, unless you use brute force.

Give it a try. This will diversify your taste sensations and will do a pleasant job. Hands rejoice when they fill the shells with filling. It will be interesting activity, a shared fun activity for the whole family. Be sure to involve children in cooking.

If you don’t want to bother with baking, you can boil the shells in salted water until almost completely cooked (they are quite hard, bite easily, like regular pasta, and at the very last moment you feel a subtle waffle crunch. This is an al dente state - by the tooth).

How to cook giant stuffing pasta

Cook the conchiglioni in a large saucepan with plenty of water - so that the giant shells are free and do not break or stick to the walls of the pan.

It will take time 10-12 minutes– try the shell closest to you, if it’s ready – immediately turn it off, drain the water and spread the pasta to dry on a spacious flat plate or immediately place it on the portion plates on which you will serve.. I repeat once again – remember that the shells should not be boiled, boiled conchiglioni For stuffing, they must keep their shape well.

Cheese or curd filling

To stuff 350 g of conchiglioni, you can take 200 g of feta cheese (feta or cottage cheese, cottage cheese), greens (dill, parsley, basil, tarragon, a little mint - whatever you have, add it), maybe chopped garlic. Cottage cheese should be salted to taste

The filling of feta cheese and herbs can be diluted with matsoni (cooking recipe), sour cream or cream if the mixture for stuffing conchiglioni is a bit dry. It will also be very tasty if you add walnuts cut into small pieces to the cheese.

Meat filling for pasta

You can also stuff conciglioni, lumaconi (large snails) and cannelloni (huge tube pasta) with chicken breast fried with onions and champignons (cut everything into small pieces, first fry the onions until a characteristic aroma appears, then throw in the breast, after 3-4 minutes - champignons.

Fry for another 3 minutes. Cool to room temperature and mix with grated cheese (for 1 breast, 1 onion and 200 g of champignons you need approximately 100-150 g of cheese or feta cheese).

Chicken and mushroom filling - mix everything with grated cheese and fill the pasta

With this minced meat you can stuff dry Italian pasta in the shape of large shells, snails and tubes, place in a baking dish and pour over the sauce.

Cannelloni stuffed with chicken breast. mushrooms and parsley, placed in a baking dish

For example, a mixture of sour cream, melted butter and ketchup. Or sour cream (or matsoni), melted butter and mayonnaise.

Or make bechamel custard sauce (recipe). You can add meat broth to each of these sauces if you have it. There should be enough sauce to cover all the dry pasta and give it a chance to soak up the moisture from the sauce as it bakes.

Dry (not cooked) cannelloni baked with béchamel sauce

Or you can fill it with boiled pasta. Mix the still warm chicken and mushroom filling with the cheese so that it (the cheese) melts a little, and stuff the pasta. And on top - pour (drip), for example, mayonnaise.

Sweet filling for pasta

Those with a sweet tooth can stuff boiled conchiglioni with curd mass, curd cheese with honey or sugar and grated ginger, for example, or cottage cheese with honey and raisins (or berries, nuts) and top them with sour cream or thick yogurt. Or just melted butter. Or you can pour sauce over it, sprinkle with grated cheese and also bake in the oven until the cheese melts.

Those who appreciate the taste of feta cheese with honey can grate the feta cheese, stuff shells with these delicious flakes, and sprinkle with chopped walnuts or berries, pour honey and melted butter.

Shopska salad filling

Grated cheese can be mixed with small pieces of tomato (diced) or tomato, pepper and cucumber. You'll end up with a mini-shop salad in each shell. The filling can be sprinkled with a drop of lemon juice to add freshness and piquancy and pour over a small amount olive oil.

You can also cook filling from any finely chopped or grated thick, uniform salad seasoned with sour cream or mayonnaise, or grated blue cheese or feta cheese (they are fatty and lubricate well and combine, bind the components of the dish).

Snails stuffed with finely chopped salad, crab sticks and grated processed cheese. Crab sticks You can easily replace it with shrimp - it will be even tastier!

Ham or sausage filling

If at home - only onions, cheese and ham (sausage, ham, brisket, loin). Fry finely chopped onion (until softened) and add finely chopped ham to it. Fry until the onion becomes transparent. Cool and mix with grated cheese.

You can stuff both boiled and dry pasta, as with minced meat from chicken breast and champignons.

Seafood filling

if you have shrimps- This is also an excellent filling for boiled conchiglioni shells. Boil the shrimp, peel, chop finely, combine with garlic, passed through a press, finely chopped dill and basil, and grated cheese. Add a little lemon juice and a little olive oil. Mix everything and stuff our boiled Italian shells with minced shrimp.

The filling for conciglioni, cannelloni, lumaconi can also be from fish. The easiest option is to stuff cooked pasta with a regular salad of canned fish (pink salmon, mackerel, etc., mashed with a fork), grated cheese, garlic, grated egg and mayonnaise). Or you can mix fish, boiled rice and cheese, add a drop of mayonnaise and finely chop a piece of onion.

Another way– fry a finely chopped onion and a couple of cloves of garlic with half a chili pepper until softened (or you can only use one onion), add finely chopped fish fillet to them and fry until the fish is ready (3-4 minutes). Mix with finely chopped herbs. Fill the boiled shells with this minced meat and sprinkle with finely grated cheese.

Or you can mix fish fried with onions, herbs (parsley, dill, basil) and minced meat and fill dry pasta with it, pour it generously with sauce, for example bechamel, and bake in the oven.