Conciglioni (huge shells)

Conciglioni (huge shells)

Conchiglioni is a pasta shaped like huge shells. Translated from Italian as “clam shell”. They can be stuffed and cooked with sauce. For the inside, minced meat or vegetables is suitable. The most common option is conciglioni with meat innards, baked with béchamel sauce.

Stuffed conchiglieni with creamy sour cream sauce

Conchiglioni is a pasta shaped like a huge shell. They can be stuffed and cooked with sauce. This version is conchiglieni with meat innards, baked in a creamy sour cream sauce.

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Stuffed pasta

Pasta prepared using this method is suitable for a small home meal or for a large reception. You can change the filling and sauce to your own taste.

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Seashells with fish entrails

Shells with fish entrails: an Italian cuisine recipe for pasta with fish.

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Shells with spicy nutty insides

Shells with spicy nutty insides: a mouthwatering dish of Italian cuisine.

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Conchiglioni stuffed with crab meat

conchiglioni pasta (large shells), crabs (boiled meat), onions, cheese, salt, dark pepper (ground)

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Meat conchiglioni in tomato sauce

meat (beef, pork, lamb), potatoes, onions, conciglioni, tomatoes, garlic, herbs, salt, pepper, vegetable oil.

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Conchiglioni with meat, tomatoes and basil

conciglioni, minced meat, tomatoes, basil (fresh), garlic, cream (20%), cheese (any hard), sea salt, dark pepper

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Conchiglioni with broccoli and champignons

conciglioni, broccoli (fresh), champignons (fresh), white mushrooms (dry), parmesan cheese, cream (30%), garlic, butter, salt, dark pepper

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Stuffed conciglione with marinara sauce

minced meat, onion, garlic (finely chopped), parmesan (grated), bread crumbs, marinara sauce, egg, salt, dark pepper, parsley, dill (chopped), seasoning (dry), pasta (conchiglione)

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Conchiglione with pumpkin and ricotta

pear-shaped nut pumpkin, olive oil, garlic, ricotta cheese, basil (leaves, torn), tomato sauce (ready), dry white wine, conciglione pasta, parmesan cheese (grated)

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Conchiglione pasta with salmon and cheese

conciglione, salmon (canned), ricotta cheese, parsley (chopped), chives (chopped), celery (stems, finely chopped), cheddar cheese (grated), cream (low-fat), Parmesan cheese (grated)

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Conchiglione with salmon cream

salmon (fillet), salt, dark pepper, cayenne pepper, cream (double), egg, bread crumbs, conciglione, shrimp (boiled, peeled), parsley, butter, tomatoes, tarragon, shallots, dry vermouth, snow white wine, cream

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Conchiglione with fish and caviar

salmon (with sour cream), shells (conciglione), nori, caviar.

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Conchiglioni with chicken and cheese

pasta (conciglione), cream cheese (soft), parmesan (grated), pesto, chicken (shredded boiled), garlic, salt, pepper

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Conchiglioni with chicken, pineapple and Cheddar cheese

conciglioni, chicken (fillet), pineapples, cheddar cheese (processed), white wine, milk, cream (22%), flour, butter, salt, dark pepper (ground), nutmeg, Parmesan cheese, olive oil (for frying) ).

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Conchiglione stuffed with meat and cheese sauce

conciglione, minced meat, cheese, broth (boiled water), flour, salt, pepper, seasonings

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Conchiglioni with crab meat

conciglioni, crab meat, onion, garlic, olive oil, cheddar cheese (grated), parsley (chopped), salt, pepper

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Conchiglioni stuffed with mushrooms

conciglioni, mushrooms (frozen), onions, butter, flour, cream, cheese (grated), mushroom juice, salt, dark pepper (ground), nutmeg

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Conchiglioni with mozzarella cheese

conciglioni, mozzarella cheese, tomato, parmesan cheese, basil, olive oil, bread, marjoram

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Conchiglioni with sun-dried tomatoes and smoked ham

conciglioni, sun-dried tomatoes in oil, garlic, cream cheese, smoked ham or ham, tomato paste, fresh herbs (chopped), pepper

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Conchiglioni stuffed with homemade cheese and zucchini sauce

conciglioni, homemade cheese, zucchini, walnuts, parmesan cheese, milk, butter, herbs for decoration.

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Conchiglioni baked with shrimp and salmon

conciglioni, salmon (fillet), shrimp, onion, mozzarella, emmental cheese, castelo cheese, butter, olive oil, celery (stalks), thyme (dried or fresh), salt, dark pepper

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Conchiglioni with avocado and shrimp

conchiglioni pasta, avocado, shrimp, garlic, lemon, lemon juice, sour cream, parmesan cheese

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Conchiglioni with minced chicken

conciglioni, minced chicken, celery (stem), sour cream, sweet reddish pepper, dark pepper, salt, basil (dried), onion, garlic, butter, flour, milk, cheese

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Conchiglioni with sea cocktail

sea ​​cocktail, conchiglioni pasta, cream (20%), onion, carrots, dill, vegetable oil, cheese, salt

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Macaroni shells with ham and cheese

olive oil, onion (finely chopped), ham, cream (low-fat), peas (boiled), conciglione, basil (coarsely chopped), sharp cheddar cheese (grated)

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Shells stuffed with minced meat

Shells stuffed with minced meat are a common way to make Italian pasta. Large shell-shaped pastas (conciglioni in Italian) are constantly cooked with innards and sauces.

It is better to use pork minced meat for stuffing shells so that it contains natural fat, which will make the dish juicy. But you can also prepare conchiglioni with minced chicken or minced veal, adding a little extra butter.

The shells will be baked in a fragrant sour cream and tomato sauce with the addition of sweet pepper under a thick layer of cheese. It is best to bake in portioned dishes - this way the shells stuffed with minced meat will retain their shape and the dish will not lose its appearance during serving.

Ingredients

• conciglioni – 30-35 pieces
• minced meat – 400 g
• cheese – 150-200 g
• egg – 1 pc.
• onion – 1 pc.
• sweet pepper – 0.5 pcs.
• garlic – 2-3 cloves
• sour cream – 1.5 tbsp. spoons
• tomato paste – 1 tbsp. spoon
• salt pepper
• little vegetable oil
• fresh herbs - for serving

Manufacturing

Prepare everything you need: shells, minced meat, cheese, tomato paste, sweet peppers, onions, garlic, sour cream.

First, boil water in a large saucepan, salt it and boil until the shells are half cooked (6-7 minutes).

When the shells are cooked, transfer them to a container with cool water - this way they will not stick together and will retain their shape, so they will be comfortable to stuff.

Heat a frying pan and fry the minced meat over high heat, stirring constantly so as not to create large lumps. Lightly salt and pepper the minced meat.

When the meat begins to brown, transfer it to a small bowl, let it cool slightly and mix it with 50 grams of grated cheese, also a raw egg.

Now start making the sauce. To do this, coarsely chop the onion and chop the garlic.

In the same frying pan in which you prepared the minced shellfish, fry the onion and garlic until translucent.

Coarsely chop and add the sweet pepper to the pan.

Cook the vegetables together for 2-3 minutes, then add tomato paste and 1 glass of water to the sauce. You can replace tomato paste and water with regular tomato juice.

Simmer the vegetables for another 3-4 minutes, then chop them with a blender.

Pour 2 tbsp into the bottom of the serving molds. spoons of sauce.

Stuff the semi-finished shells with ready-made minced meat, cheese and eggs. Carefully place the conchiglioni with minced meat into the molds.

Add sour cream to the remaining sauce and stir well.

Pour the stuffed conchiglioni with sour cream and tomato sauce.

Grate the remaining cheese and sprinkle it generously over the top of the shells.

Bake the dish in the oven at 200 degrees for 15-20 minutes until the conchiglioni are golden brown.

Serve the finished shells right out of the oven, adding fragrant chopped herbs.

Stuffed pasta shells

Ingredients

Shell pasta (large) – 300 g

Minced meat – 600 g

Onions – 2 pcs.

Garlic – 2-3 cloves

Ground dark pepper - to taste

Hard cheese – 150 g

Butter – 1 tbsp.

Greens - a few sprigs

Sauce:

Wheat flour – 4 tbsp.

Butter – 50 g

Ground dark pepper - to taste

Ground nutmeg – 1 pinch

• 220 kcal
• 1 hour
• 1 hour

Photo of the finished dish

Step-by-step recipe with photos

There are many recipes for making stuffed pasta shells. Most often, shells are filled with minced meat, but they are also stuffed with vegetables, cottage cheese with herbs, mushrooms, and sometimes even sweet entrails. Usually, pasta is boiled until half cooked before stuffing.

I suggest stuffing pasta shells with meat innards and baking them with sauce and cheese. If you cook from the entire pack of shells, you end up with a fairly large pan of the dish.

So, let's start making it. I prepare the products according to the list.

I peel and wash the onions and garlic.

I grind the onion and garlic through a meat grinder, add minced meat, salt and pepper to taste.

I mix the minced meat thoroughly.

I boil the pasta for 5 minutes after boiling (the pasta does not have to be completely cooked, the cooking time may vary).

I put the shells in a colander and rinse with water. You can grease the pasta a little with vegetable oil so that it doesn’t stick together.

I fill the shells with minced meat and place them in a greased pan.

I'm preparing the sauce. I stir flour in a small amount of milk.

Heat the remaining milk with butter and bring to a boil.

To the boiled milky consistency I add milk with flour, salt and dark pepper to taste, and ground nutmeg. Stirring constantly, I bring the sauce until it thickens.

I fill the stuffed shells with sauce.

I bake the dish in an oven preheated to 200 degrees until golden brown.

I sprinkle the shells with grated cheese.

I bake the shells again until golden brown.

I serve the shells, garnished with herbs.

Stuffed pasta shells are ready for tasting!

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• quickly
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Ingredients

general information

Total production time

50 minutes

Active production time

30 minutes

Complexity

Easy

Number of servings

Step-by-step recipe with photos

Wash the chicken, dry it and cut it into small cubes.
Wash the mushrooms, dry them and cut them into cubes.
Peel the onion and chop finely.
In a frying pan heated with vegetable oil, fry the onion until soft.

3-4 minutes.
Add chicken and fry, stirring occasionally

4 minutes.
Add mushrooms to the chicken and continue to fry, stirring, for more

Turn off the heat, add chopped herbs, salt, pepper and stir. Let the filling cool a little.

Prepare Bechamel sauce.
Wash the greens, dry and chop.
Mix the greens with the prepared sauce.

Boil the pasta in plenty of bubbling salted water.

Place the boiled pasta in a colander, rinse with cool water and mix with a small amount of vegetable oil so that the pasta does not stick together.
Stuff the pasta with the cooked innards.

And place in a greased baking dish.

Pour in Bechamel sauce (the sauce should completely cover the pasta so that a hard crust does not form).

Bake in an oven preheated to 180°C

20 minutes.
Sprinkle the pasta with grated cheese and place in the oven for another 5-7 minutes.

Bon appetit!

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