Shells stuffed with minced meat in a creamy sauce. Recipe: Stuffed Pasta - Stuffed Pasta Shells

To prepare aromatic stuffed pasta, there are special types of pasta, namely cannelloni or manicotti - tubes with longitudinal grooves and shell-shaped conchiglioni. On the shelves of large supermarkets, you can easily find such pasta with large holes for stuffing.

As a rule, pasta for this purpose is boiled in salted water or steamed, and then put in the oven. The most popular cannelloni recipe is pasta stuffed with minced meat and cheese or sauce.

Recipe for stuffed pasta shells in the oven

Compound:

1. Minced pork and beef - 400 gr.
2. Chicken egg - 1 pc.
3. Red bell pepper - 1 pc.
4. Ripe tomatoes - 2 pcs.
5. Hot red pepper - 1 pc.
6. Garlic - 3 cloves
7. Vegetable oil - 1 tbsp. l.
8. Parmesan cheese - 50 gr. (optional)
9. Salt, pepper - to taste

Preparation:

• Take a deep bowl. Put the minced meat there, pepper, beat in the egg, add a little salt and mix well. Stuff the shells with it (no need to cook them first) and set aside for a while.
• Peel the peppers and tomatoes from stalks and seeds, and peel the garlic too.
• You need to prepare a mixture of vegetables using a blender. To do this, put tomatoes, sweet and hot peppers, garlic and half the herbs in a bowl, mix and dilute with water to the consistency of kefir.
• Take a medium baking sheet with high edges, grease well with vegetable oil, and place the stuffed conchiglioni with the open side up. Fill with vegetable mixture. Place in a preheated oven and bake at medium temperature for about 30 minutes. Add a little water if necessary. If desired, sprinkle the pasta with Parmesan 5 minutes before the end of cooking; it should melt.

Pasta tubes stuffed with curd and garlic mass: recipe

Compound:

1. Cannelloni, tube pasta - 1 pack
2. Cottage cheese - 250 gr.
3. Chicken egg yolk - 1 pc.
4. Natural cream 30 - 48 percent - 150 ml.
5. White wine - 50 ml.
6. Vegetable oil - 1 tbsp. l.
7. Garlic - 2 cloves
8. Fresh herbs: basil, parsley, rosemary - to taste
9. Salt, pepper - to taste

Preparation:

• Boil cannelloni pasta in boiling, salted water for no more than 5 minutes until al dente. Drain in a colander, then place on a flat plate. Finely chop the greens and garlic.
• Take a deep plate, put cottage cheese there, then a mixture of herbs and garlic and add egg yolk. Salt, pepper and stir. Fill the cannelloni with this mixture.
• Mix wine and cream, beat thoroughly.
• Take a medium-deep baking tray, place pasta with curd filling on it, pour in the creamy wine mixture. Bake in the oven for about 20 - 25 minutes at 200 degrees.
• Serve the dish hot, sprinkled with herbs.

How to cook stuffed pasta tubes?

Compound:

1. Cannelloni, tube pasta - 250 gr.
2. Minced pork and beef - 300 gr.
3. Hard cheese - 150 gr.
4. Vegetable oil - 2 tbsp. l.
5. Garlic - 3 cloves
6. Bell pepper - 1 pc.
7. Ripe tomato - 1 pc.
8. Onions - 1 pc.
9. Fresh herbs: basil, parsley, rosemary - to taste
10. Salt, pepper - to taste

Preparation:

• Boil the pasta for 4 minutes in lightly salted water; it should be soft and elastic, but not cooked. Rinse the cannelloni under cold water.
• Heat a frying pan well with a spoon of vegetable oil on the fire, add the minced meat and fry. Grate the cheese on a coarse grater, remove the minced meat from the heat, add salt and pepper to taste, mix with half the grated cheese.
• Peel all the vegetables and cut the peppers into strips, tomatoes into cubes, and onions into half rings. Place everything in a frying pan with vegetable oil and sauté, at the end add finely chopped garlic to the fried mixture.
• Take the cannelloni and fill them tightly with minced meat, then place them on a deep baking sheet, placing them tightly. Pour 0.5 tbsp onto the bottom. water.
• Take pasta tubes and fill with minced meat. Place the fried vegetable mixture on top and cover with the other half of the cheese.
  Bake the pasta for 15-20 minutes at 200 degrees.

Stuffed pasta shells with minced meat and tomato sauce in the oven

Compound:

1. Conchiglioni - shell-shaped pasta - 500 gr.
2. Minced pork and beef - 400 gr.
3. Ripe tomatoes - 4 pcs.
4. Onions - 1 pc.
5. Hard cheese - 200 gr.
6. Garlic - 3 cloves
7. Olive oil - 2 tbsp. l.
8. Tomato paste - 4 tbsp. l.
9. Dry white or red wine -0.5 tbsp.
10. Oregano, basil - to taste
11. Salt, pepper - to taste

Preparation:

• Pour olive oil into a heavy, deep frying pan and chop thin garlic petals into it, being careful not to let it brown. Remove the garlic. Peel the onion, finely chop it into rings and add it to the frying pan, stirring a little.
• Scald the tomatoes with boiling water, peel them and cut them into cubes. Place the tomatoes and the juice that will be released during the cutting process into a frying pan.
• Add tomato paste and mix all the contents, pour in the wine and sprinkle with a mixture of dry herbs, black pepper and salt. Cover the sauce with a lid and reduce the heat to medium until it evaporates greatly.
• Place the minced meat in a hot frying pan and fry until done.
• Boil the pasta in salted water with spices (black pepper, bay leaf) until half cooked. Rinse under cold water, fill the conchiglioni with minced meat, filling the space quite tightly.
• Place the stuffed pasta in a deep glass bowl or iron pan, pour over the sauce and cover with grated cheese. The dish should stay in the oven for 30-40 minutes at 180 degrees.

Stuffed pasta with mushrooms

Compound:

1. Cannelloni, pasta in the form of tubes - 250 gr.
2. Minced meat to your taste - 300 gr.
3. Champignon mushrooms - 300 gr.
4. Onions - 1 pc.
5. Cheese - 200 gr.
6. Medium fat cream - 200 ml.
7. Butter - 30 gr.
8. Paprika - 1 tsp.
9. Turmeric - 1 tsp.
10. Salt, pepper - to taste

Preparation:

• Cook the pasta for no more than 4 minutes, then drain the water, add a couple of drops of vegetable oil and let cool.
• Peel the onion and cut into cubes, melt the butter in a frying pan, add the onion and sauté until translucent.
• Peel the mushrooms and chop finely.
• As soon as the onion reaches the required transparency, add turmeric, paprika and a little salt, stir and add the mushrooms. Lightly fry the mushrooms with onions and spices.
• Place the minced meat in pieces in a frying pan, fry over low heat without a lid until the water has evaporated and the minced meat is browned. Once the filling is ready, let it cool.
• Fill the cannelloni with the filling and place it in a baking dish, fill it with cream and sprinkle with finely grated cheese. The dish should be in the oven for no more than 20 minutes at an average temperature of 180 degrees.

Stuffed pasta is sure to become your favorite dish! It is nourishing, tasty, enough for lunch for the whole family. You can use a different mix of products as a filling, it all depends on your imagination and gastronomic preferences.

Servings: 6
Cooking time: 1 hour 20 minutes.

Recipe Description

Stuffed shell pasta cooked in the oven is a delicious dinner or lunch for the whole family. This recipe combines three types of cheese - ricotta, mozzarella and Parmesan, as well as spinach with minced beef. All this is baked in the oven with a delicious tomato sauce. A very aromatic, spicy and satisfying dish, like everything in Italian cuisine, which I love very much.

Today I invite you to share my love for Italian cuisine and make these delicious stuffed pasta shells. If you don’t have these imported cheeses, you can easily replace them, for example, with cottage cheese, suluguni cheese and any hard cheese, well, at least Russian.

Oven Stuffed Pasta Shells is one of my family's favorite dinners. And what’s important is that our children eat, no one has ever moved their plate away. Because stuffed shells are really delicious.

The recipe contains garlic because garlic is synonymous with Italian cooking, but still, I'm not that big of a garlic fan. I like it, of course, but I want it to enhance the flavor of the dish and not overwhelm all the other flavors. Therefore, I advise you to put it in moderation.

The second tip is that when buying pasta, you need to check that it is all intact. If the box is not transparent and this is not possible, it is better to buy two packages, because these boxes contain up to a third of broken shells.

Well, one last thing: if you are not a fan of spinach, replace it with champignons fried with onions - this filling also goes well with cheese and will have an excellent taste.

To prepare stuffed shell pasta, you need:

• 1 package of Jumbo (or other) shells;
• 4 cups ricotta cheese or cottage cheese;
• 250 g chopped mozzarella cheese (or suluguni);
• 2 eggs;
• 2-3 cloves of garlic;
• 1 teaspoon dried oregano;
• 3/4 cup grated Parmesan (or any hard cheese);
• 500 ml of any sweet sauce (Chumak Kuharsky, Krasnodar, Marinara);
• 4 cups spinach leaves, stems removed;
• 400 g minced beef;
• 1/2 teaspoon ground black pepper;
• finely chopped parsley.

Cooking step by step:

Heat a frying pan over medium heat, add the minced meat and fry it until brown, stirring constantly to form a crumbly mass. Place the fried minced meat on a sieve to remove excess fat.

Add a tablespoon of vegetable oil with finely chopped garlic to the pan. Fry it, stirring constantly, for about 1 minute, and then add the spinach. Cook, continuing to stir for another 2 minutes, until the spinach wilts.

Cook the shell pasta according to package directions (I cook it al dente - that is, until half cooked). Remove them from the water and place them on the table to cool.

In a bowl, combine ricotta cheese, half the mozzarella, 2/3 Parmesan, eggs, oregano and black pepper, as well as the spinach and garlic.

Stuff the boiled shells with the cheese filling, filling each with about 1 tablespoon of filling.

Prepare a small deep baking sheet or baking dish. Pour half the tomato sauce into the bottom of the pan and place the shells filled with the cheese mixture on top.

Sprinkle the browned mince on top of the stuffed pasta, then pour the remaining tomato sauce over it.

Sprinkle the remaining Parmesan and mozzarella over the sauce. Cover the baking sheet with aluminum foil and bake at 350 degrees F for 25-35 minutes (or until the cheese is bubbly). If you like a cheese crust, you can keep the baking sheet in the oven without foil for an additional 3-5 minutes (watch carefully so that the dish does not burn).

If you want to surprise your friends or family with an original Italian-style dinner, then prepare shells stuffed with minced meat for them. The variety of toppings and sauces will make you look at this dish in a new way every time. In this article you will learn how to cook large shells stuffed with minced meat, fish, vegetables and even nuts.

Conchiglioni with minced meat

We will prepare this spectacular and very tasty dish from minced pork. However, you can adapt the recipe to your liking and replace the pork with veal or minced chicken. Also pay attention to the method of preparing pasta - baking in portioned dishes. Compliance with this condition ensures that the finished dish retains its shape and does not lose its appearance after serving. How to cook shell pasta stuffed with minced meat? Recipe:

• Boil the conchiglioni in boiling water until half cooked. The number of shells depends on the number of servings (six or seven pieces each). Place the finished pasta in a pan with cold water - this way they will be able to retain their shape and will not stick together.
• Salt and pepper the minced meat and fry over high heat.
• Place the meat in a separate bowl, let it cool slightly, and then mix with grated cheese and one chicken egg.
• Chop one onion and a couple of cloves of garlic. After this, fry them until transparent.
• Cut the bell pepper into fairly large pieces and also add to the frying pan.
• Pour one glass of water over the vegetables and add a spoonful of tomato paste.
• After a few minutes, pour the sauce into a saucepan and mix it using a blender.
• Take portioned baking dishes and pour vegetable filling into the bottom. Fill the shells with minced meat and carefully place them in pots. Mix the remaining sauce with sour cream and pour it over the pasta. Sprinkle the shells generously with grated cheese and place the pans in the oven to bake.

The finished dish should be served as soon as it is browned, garnished with chopped herbs.

Shells stuffed with minced meat and bechamel sauce

For this dish, you can use the meat of your choice. For those who prefer low-fat varieties, minced chicken breast is suitable, and for lovers of hearty food, you can make minced pork or veal. What to do:

• Boil pasta (30 pieces) and place them in cold water.
• Finely chop two sweet bell peppers (it’s better to take different colors) and a bunch of green onions, and then lightly fry them in vegetable oil.
• Add 600 grams of minced meat (or minced meat) to the vegetables and continue to fry over medium heat. After a few minutes, pour 300 ml of the prepared broth into the frying pan and simmer the meat until cooked.
• For the sauce, melt two large tablespoons of butter in a separate bowl, add three tablespoons of flour to it and fry for a few minutes. Then start adding milk (450 grams) to the resulting mixture in small portions. Season the sauce with salt, pepper to taste and nutmeg. When the sauce reduces and thickens, add some grated cheese and let cool.
• Fill the shells with minced meat, place them in a baking dish, pour sauce over them and sprinkle with cheese.

This dish will not leave any of your guests or relatives indifferent. Therefore, feel free to prepare it not only for a regular dinner, but also for any festive event.

Shells with fish filling

If you really decide to amaze others with your culinary talents, then use the recipe described below. How to cook original shell pasta stuffed with minced meat (recipe with fish):

• For the filling, finely chop half a medium onion and pike perch fillet (300 grams).
• Fry the prepared foods in a frying pan until cooked. At the very end, add chopped herbs, salt and pepper.
• Boil the shells according to the instructions on the package, rinse under cold water and fill each with minced fish.
• Place shells stuffed with minced fish on plates, sprinkle with cheese and serve. If the fish turns out too dry, pour bechamel sauce and mayonnaise over the shells.

Shells stuffed with minced walnuts

The original spicy taste of this dish will please even the most demanding gourmet. How to cook:

Conclusion

Cook shells stuffed with minced meat in the oven or in a frying pan. This appetizing, satisfying and beautiful dish will always help you out when preparing for a party or family dinner.

Stuffed pasta shells are one of the most delicious and attractive types of Italian pasta. There are a great many options for preparing giant conchiglioni (this is the name this type of pasta bears). They are filled with minced meat, vegetable mixtures and even sweet fillings, which allows you to get a hearty main course, a delicious appetizer and an original dessert.

How to cook large pasta shells with filling?

Stuffed shells are an incredibly tasty, satisfying and impressively presented dish. Giant pasta can be filled dry and baked with sauce in the oven, or stuffed after boiling in salted water until al denete. Often pasta is filled with mushroom, meat, cheese, curd or vegetable fillings.

1. Large stuffed shells will retain their appetizing appearance if they are pre-cooked.
2. To prevent the shells from breaking, you should boil them in plenty of water. You need to take out the finished pasta and let it dry.
3. If the recipe calls for baking dry stuffed pasta with sauce, you need to monitor the amount of sauce. He must tear the pasta completely, otherwise it will dry out in the oven.

Stuffed pasta shells with minced meat

Shells stuffed with minced meat are an excellent option for a tasty and satisfying dish. The combination of pasta and minced meat is recognized as a classic and is widely represented in cooking. To prepare the filling, 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.

1. Fry onion, garlic and minced meat.
2. Boil the shells.
3. Fill them with meat filling, cheese and cream.
4. Bake shells stuffed with meat for 7 minutes at 220 degrees.
5. Garnish with herbs and serve.

Stuffed shells with minced meat in sour cream sauce

Stuffed shells in the oven is one of the most popular ways to prepare this type of pasta. The peculiarity of the recipe is that dry shells are filled with minced meat and baked with sauce. Sour cream sauce is especially appropriate here: it will add juiciness, tenderness and slight sourness. For the dish to be successful, the shells must be completely hidden under the sauce.

1. Combine minced meat, grated cheese, semolina and egg.
2. Stuff the shells.
3. For sour cream sauce, simmer the onion in sour cream and water.
4. Place shell pasta stuffed with minced meat in a mold and pour sauce over it.
5. 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 latter will give the dish freshness, aroma, appetizing and eliminate the need to prepare a vegetable side dish. Pepper goes well with pork and complements its sweetish taste, so when choosing minced meat, it is better to use pork.

1. Fry the pepper, onion and minced meat.
2. Add cream and 100 g of grated cheese to the resulting mixture.
3. Fill the cooked shells with minced meat and sprinkle with the remaining cheese.
4. Bake the stuffed shell pasta for 15 minutes at 180 degrees.

Stuffed shells with bechamel sauce

Stuffed shells with bechamel sauce are an example of how to properly serve a classic pasta casserole. This sauce is often used in pasta dishes, adding tenderness to the pasta and making the dish more filling and creamy. With bechamel, you can use almost any filling, since the sauce is universal.

1. Fry the minced meat and onion.
2. Boil the shells.
3. Stuff the shells with minced meat.
4. For the sauce, melt the butter and add flour.
5. While stirring, add milk.
6. Wait for a homogeneous consistency and season.
7. 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 labor. You just need to fry the chopped chicken fillet and mushrooms and stuff the pasta with them. Since the minced mushrooms and chicken are juicy on their own, the shells are cooked without sauce, with butter and cheese. Before going into the oven, cover the pasta with foil.

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

Vegetarian stuffed pasta shells

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

1. Chop the vegetables and fry for 5 minutes.
2. Stuff boiled shells with vegetable mixture.
3. 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 simple, budget-friendly and quick recipes. The advantage of this option is that dry pasta is filled with raw ground beef and stewed in sour cream sauce, covered, in a regular frying pan. With this cooking method, stuffed pasta can be served in just 20 minutes.

1. Add onions and tomatoes to the minced meat.
2. Stuff dry shells with minced meat and place them in a frying pan.
3. Simmer the dish in sour cream and broth for 20 minutes.
4. Sprinkle with cheese when serving.

Stuffed shells in a slow cooker

Stuffed shell pasta with minced meat in a slow cooker will surprise your household not only with its taste, but also with its speed of preparation. Thanks to a modern gadget, 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.

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

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Pasta dishes can look unusual if you serve pasta stuffed with different fillings. It can be meat, vegetable, mushroom, cheese, curd and even fruit. They are cooked in a frying pan, in the oven and in a slow cooker with sauces and cheese shavings.

Stuffed shells in sour cream sauce

• Time: 1 hour
• Number of servings: 5-6 persons.

When using any recipe for stuffed pasta where it will later be baked, do not cook the pasta completely. When cooking, add vegetable oil to the water so that the pasta does not stick together later.

Ingredients:

• conciglioni (giant shells) – 1 pack;
• minced meat (any) – 0.45 kg;
• sour cream – 0.2 l;
• onion – 1 pc.;
• cheese (hard varieties) – 0.15 kg;
• spices, seasonings.

Cooking method:

1. Boil the pasta until half cooked, discard in a colander.
2. Pass through a meat grinder or chop the onion with a blender. Mix with minced meat, spices, seasonings.
3. Fill the pasta with the resulting filling and place on an oiled baking sheet with high sides.
4. Mix sour cream with grated cheese, add aromatic herbs if desired. Pour sour cream sauce over the stuffed shells.
5. Bake in the oven at 200˚C for 25 minutes.

Pasta stuffed with minced meat and cheese in the oven

• Time: 1 hour 10 minutes
• Number of servings: 4 persons.
• Difficulty: Easy for beginners.

You can prepare stuffed pasta in the oven from any large pasta. During the baking process, the pasta is soaked in the sauce, so add curry, oregano, and basil to it. This will make the dish more delicious.

Ingredients:

• lumakoni (giant snails) – 16 pcs.;
• minced meat (turkey) – 0.45 kg;
• mozzarella – 0.24 kg;
• onion – 1 pc.;
• fresh tomato pulp puree – 2 tbsp;
• tomato paste – 1 tbsp. l.;
• oil (olive) – 3 tbsp. l.;
• garlic cloves – 2 pcs.;
• salt, pepper (black, ground), parsley.

Cooking method:

1. Cook the snails until al dente. Place on paper towels to dry slightly.
2. Heat 2 tbsp. l. oil, add chopped onion and ½ finely chopped garlic. Fry, stirring regularly, over medium heat.
3. Add minced meat, increase heat to maximum, fry for 10 minutes, stirring continuously. Fill the snails with it.
4. Add chopped parsley, tomato paste, half the grated cheese. Salt, pepper, stir. Remove the pan from the stove.
5. Mix tomato puree with the remaining oil and garlic. Divide in half.
6. Spread one part of the tomato sauce in an even layer on the baking sheet. Place the stuffed snails on top and then pour the remaining sauce over them.
7. Cover the dish with foil and place in the oven for 25 minutes at 200 degrees.
8. Then remove the foil, sprinkle with the remaining grated cheese, cook for another 5 minutes.

Rolls with bell pepper

• Time: 1 hour.
• Number of servings: 4 persons.
• Difficulty: Easy for beginners.

Stuffed pasta is an Italian dish that uses conciglioni, lumaconi, cannelloni and other giant pasta. They are stuffed, both after partial boiling and raw.

Ingredients:

• cannelloni – 0.25 kg;
• minced meat (pork and beef) – 0.3 kg;
• cheese (hard) – 0.15 kg;
• garlic cloves – 4 pcs.;
• pepper (Bulgarian), onion, tomato - 1 pc.;
• oil (lean) – 2 tbsp. l.;
• parsley, basil, rosemary, spices.

Cooking method:

1. Place cannelloni in boiling water and cook for 5 minutes. Rinse with cold water.
2. Place the minced meat on the heated oil and fry, stirring regularly, until cooked. Add spices and half the grated cheese. Stir, remove from heat. Next, stuff the pasta with meat filling.
3. Place chopped vegetables in a frying pan with heated oil: onion - in half rings, pepper - in strips, tomato - in cubes. After 7 minutes, add the garlic, passed through a press.
4. Place the stuffed cannelloni on an oiled baking sheet so that they do not touch each other. Spread the vegetable sauce on top and sprinkle with the remaining grated cheese.
5. Bake the stuffed cannelloni for 20 minutes at 180 degrees.

Fillini with bechamel sauce

• Time: 1 hour 15 minutes
• Number of servings: 3-4 persons.
• Difficulty: Easy for beginners.

To prepare stuffed pasta, it is recommended to use minced pork and beef, but chicken will also work. It’s better to twist it yourself by choosing quality meat.

Ingredients:

• pasta (giant) – 20 pcs.;
• minced meat – ½ kg;
• mushrooms – 0.15 kg;
• onions – 2 pcs.;
• butter (butter) – 50 g;
• flour – 5 tbsp. l.;
• milk – 0.2 l;
• breadcrumbs - 3 tbsp. l.;
• salt, pepper, nutmeg.

Cooking method:

1. Sauté the onion in hot vegetable oil until translucent, add finely chopped mushrooms. After 7-10 minutes, add minced meat, spices, and stir. Fry until done, stirring constantly.
2. Melt the butter in a frying pan, add flour and salt. Pour in the milk and simmer over low heat, stirring constantly until it thickens.
3. Boil the pasta until al dente, then stuff it with the filling and place it on an oiled baking sheet. Sprinkle with breadcrumbs and pour over bechamel sauce.
4. Bake in the oven at 180 degrees for half an hour.

Conchiglioni pasta in creamy sauce

• Time: 2 hours 15 minutes
• Number of servings: 4-5 persons.
• Difficulty: Easy for beginners.

In this recipe, cottage cheese can be replaced with mushrooms, but then they should be fried along with the chicken.

Ingredients:

• conciglioni – 0.25 kg;
• chicken breast – 0.4 kg;
• butter (butter) – 40 g;
• cream (fat) – 2 tbsp.;
• cheese (hard varieties) – 50 g;
• egg – 1 pc.;
• cheese (cream) – 0.3 kg;
• cheese (curd) – 0.1 kg;
• garlic cloves – 3 pcs.;
• vinegar (wine or table) – 0.1 l;
• oil (olive) – 0.5 tbsp.;
• spices, seasonings.

Cooking method:

1. Mix vinegar with chopped garlic and olive oil. Marinate finely chopped breast in this mixture for 1 hour.
2. Then fry it, mix with curd cheese, egg, and spices.
3. Cook the pasta until half cooked. Fill with chicken and cheese mixture.
4. Melt the butter in a frying pan, pour in the cream, and let it boil. Add 2 types of grated cheese, simmer over low heat until they melt.
5. Place the stuffed conchiglioni on an oiled baking sheet, pour over the creamy sauce, and bake in the oven. Time - half an hour, temperature - 180 degrees.

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