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 conciglioni 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
a 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 – Savory and Unique Pasta Recipes

Stuffed pasta shells are one of the tastiest and cutest types of Italian pasta. There are a huge number of options for making cyclopean conchiglioni (this is the name this type of pasta bears). They are stuffed with minced meat, vegetable mixtures and even sweet fillings, which allows you to get a hearty main course, an appetizing snack and a unique dessert.

How to cook huge pasta shells with entrails?

Stuffed shells are an incredibly tasty, satisfying and beautifully presented dish. Huge pasta can be filled dry and baked with sauce in the oven, or stuffed, previously boiled in salted water until al denete. The pasta is often filled with mushroom, meat, cheese, curd or vegetable entrails.

Huge stuffed shells will retain their appetizing appearance if they are cooked in advance.
To prevent the shells from breaking, you should cook them in more water. You need to take out the finished pasta and let it dry.
If the recipe involves baking dry stuffed pasta with sauce, you need to watch the amount of sauce. He must tear the pasta one hundred percent, otherwise they will dry out in the oven.

Stuffed pasta shells with minced meat

Shells stuffed with minced meat are a beautiful option for a savory and completely satisfying dish. The combination of pasta and minced meat is recognized as traditional and is widely represented in cooking. To make the insides, 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.

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.

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

Stuffed shells with minced meat in sour cream sauce

Stuffed shells in the oven is one of the most favorite methods for making this type of pasta. The highlight of the recipe is that the dry shells are filled with minced meat and baked with sauce. Sour cream sauce is especially appropriate here: it will give juiciness, tenderness and slight sourness. For the dish to be successful, the shells must be one hundred percent covered with the sauce.

shells – 350 g;
minced meat – 500 g;
onion – 1 pc.;
testicle – 1 pc.;
cheese – 100 g;
semolina – 100 g;
sour cream – 300 g;
water – 150 ml.

Combine minced meat, grated cheese, semolina and egg.
Stuff the shells.
For sour cream sauce, simmer the onion in sour cream and water.
Place shell pasta stuffed with minced meat in a mold and pour sauce over it.
Bake under foil at 230 degrees for 30 minutes.

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 last one will give the dish freshness, smell, appetizing and free you from making a vegetable side dish. Pepper mixes well with pork and complements its sweetish taste, so when choosing minced meat, it is better to use pork.

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

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.

Stuffed shells with bechamel sauce

Stuffed shells with béchamel sauce are an example of how to properly serve a traditional pasta casserole. This sauce is often used in pasta dishes, adding tenderness to the product and making the dish more filling and creamy. With bechamel, it becomes possible to use almost any entrails, since the sauce is universally suitable.

shells – 250 g;
minced beef – 500 g;
nutmeg – 5 g;
butter – 120 g;
flour – 80 g;
milk – 750 ml;
onion – 1 pc.

Fry the minced meat and onion.
Boil the shells.
Stuff the shells with minced meat.
For the sauce, melt the butter and add flour.
While stirring, add milk.
Wait until the mixture is homogeneous and season.
Pour the sauce over the stuffed shell pasta and bake at 180 degrees for 25 minutes.

Shells stuffed with mushrooms

Shells stuffed with chicken and mushrooms are a simple and tasty dish that doesn't require much time or effort. You just need to fry the chopped chicken fillet and mushrooms and stuff the pasta with them. Since minced mushrooms and chicken are juicy on their own, the shells are prepared without sauce, with butter and cheese. Before going into the oven, cover the pasta with foil.

shells – 250 g;
chicken fillet – 150 g;
champignons – 150 g;
onion – 1 pc.;
butter – 50 g;
cheese – 100 g.

Fry the fillet, onions and mushrooms.
Boil the shells.
Add the filling, butter and cheese.
Bake at 220 degrees for 15 minutes under foil.

Vegetarian stuffed pasta shells

The recipe for stuffed shells can be changed to suit your taste and lifestyle. Adherents of a vegetarian diet will quickly turn the dish into a lean dish 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.

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

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

Stuffed shells in a frying pan

Stuffed shells in a frying pan in sour cream are ordinary, economical and frisky recipes. The advantage of this option is that dry pasta is filled with raw ground beef and stewed in sour cream sauce, covered, in an ordinary frying pan. With this manufacturing method, stuffed pasta can be served in just 20 minutes.

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

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.

Stuffed shells in a slow cooker

Stuffed shell pasta with minced meat in a slow cooker will amaze your household not only with its taste, but also with its high-speed production. Thanks to a modern device, you can get tender pasta in thick tomato sauce in just 40 minutes. Housewives only need to fill the shells with minced meat and, after pouring sour cream, pasta and water, set the “Stew” mode.

shells – 250 g;
minced meat – 500 g;
tomato paste – 60 g;
cream – 100 ml;
water – 350 ml.

Stuff the shells with minced meat.
Place them in a bowl and add the pasta, cream and water.
Cook in “Stew” for 40 minutes.

Minced shells with bechamel sauce

I would like to offer a recipe for making a very tasty, satisfying and appetizing dish - shell pasta with minced meat, baked in the oven with béchamel sauce. You can use any kind of minced meat. To obtain minced meat, I passed chicken fillet through a meat grinder. As an addition to the filling for the shells, you can add soft curd cheese (as I did), or soft cottage cheese, or hard cheese, or you can do without cheese, making a little more minced meat for the inside. But with cheese, the inside comes out especially tender. Prepare shells with minced meat according to this recipe and please yourself and your loved ones with a very tasty and satisfying dish!

Ingredients

Manufacturing process

Peel the onion, chop finely, place in a frying pan heated with vegetable oil.

Over medium heat, fry the onion, stirring, until golden brown. Allow the fried onions to cool one hundred percent.

You can use any kind of minced meat for this dish. I cut the chicken fillet into pieces and then put it through a meat grinder. Prepare cottage cheese (you can replace it with cottage cheese or hard cheese, grated on a large grater), or you can not add it at all.

Combine the minced meat, cheese, cooled fried onion, salt to taste, mix and the insides for stuffing the shells are ready.

Boil the shells in salted water until half cooked (I boiled them for 3 minutes from the moment of boiling, and then threw them into a colander and washed them with cool water).

Fill each shell, boiled until half cooked, with minced meat. Place the shells with their insides in a baking dish (I have a large one with a diameter of 29 cm).

To make bechamel sauce, place the butter in a thick-bottomed saucepan and melt it over medium heat, then add the flour. Whisk the flour and butter and, without ceasing to stir, pour in the milk in small portions.

Stirring constantly, cook the sauce over low heat. As soon as the sauce boils, add sugar and salt, cook the bechamel for several minutes, stirring, and then remove from heat.

Pour the bechamel sauce into the pan on top of the shells with the minced meat.

Bake shells with entrails with bechamel sauce in a preheated oven at 180 degrees for approximately 30 minutes. The top of the dish should have a nice crust. Serve delicious, savory, hearty shells with minced meat and bechamel sauce, hot.

How to cook huge shell pasta with minced meat

Stuffed shell pasta is one of the most delicious dishes of Italian cuisine. They are perfect for both lunch and dinner. And virtually any product is suitable for the interior.

Stuffed pasta – shells with minced meat

Pasta shells with minced meat in the oven is a dish with a wonderful 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.

Manufacturing process:

First you need to boil the conciglioni, in other words, pasta. There is no need to bring them to full readiness; keep them in water for half the indicated time.
While they are cooking, make the minced meat, mix it with chopped onion, add seasonings to your own taste.
Fill the pasta with the purchased meat consistency and place it in the baking dish.
In another container, stir the tomato paste with a small amount of plain water, you can add salt or add other seasonings. Pour this sauce over the shells and place them 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 perfect for huge pasta shells. Any kind of meat can be used as innards.

Required products:

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

Manufacturing process:

The pasta must be cooked until cooked, but so that it is slightly tough.
In a bowl, mix the selected minced meat, with previously chopped onions and any spices of your choice.
We fill the shells with this mixture and place them in a mold, which must have sides so that the sauce does not spill out.
Prepare the dressing: combine sour cream with grated cheese, add seasonings and pour over the pasta.
Keep in an oven preheated to 200 degrees for about 25 minutes.

Pasta – shells stuffed with minced meat and pepper

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

Required products:

150 grams of cheese;
450 g minced meat;
one sweet pepper and one egg;
a spoonful of tomato paste and sour cream;
onion;
spices at your own request;
a pack of shell pasta.

Manufacturing process:

First, bring the pasta and minced meat to readiness. Boil the shells in salted water and fry the minced meat in a frying pan.
Add selected spices to the meat and beat in an egg.
We turn the onions into squares and the peppers into small strips. Keep it on the fire for some time until it turns light brown. Spread this mixture over the meat.
We fill the shells with the meat mass, move them into the mold and move on to making the sauce.
At this step, you can turn on the oven to warm up at 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 is a great addition to pasta dishes. 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;
onion;
400 ml milk.

Manufacturing process:

Cook the minced meat in a hot frying pan by mixing it with chopped onion. You can add some seasonings to your own taste.
Set the shells to boil and start creating the sauce. To do this, melt the butter, add flour, hold for a few minutes and pour in milk, add salt and pepper. Wait until the mixture becomes thickest, 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 an oven preheated to 170 degrees for about 20 minutes.

Stuffing pasta shells with mushrooms

If you don’t want meat, then you can completely 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.

Manufacturing process:

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

Vegetarian method with minced vegetables

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

Required products:

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

Manufacturing process:

You can immediately turn on the oven at 200 degrees to warm it up.
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.
We grind everything that comes out to the state of minced meat and fill the pasta with the given mass.
Place the shells in a mold, pour tomato juice on top 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 preparatory 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.

Manufacturing process:

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

How to properly stuff pasta - a few secrets

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

It is recommended to cook pasta in salted water in advance. If they are further baked in the oven, they should be slightly undercooked. And you need to fill the paste with slightly cooled entrails and a small spoon.

Portioned or single-serve forms are perfect for cooking, then the pasta will retain its original appearance and will not fall apart.

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