How to fill large shell pasta. Stuffed pasta: recipes

I love pasta - it's delicious and easy to prepare. I usually buy spaghetti, fusilli or shells, sometimes I can buy lasagna sheets. And this time I decided to try large stuffing pasta. I didn’t buy too expensive ones, I bought budget horns "Fillini".

The packaging is a regular transparent bag with a simple picture. The composition and method of preparation are indicated on the back. Pasta is a short and thick ribbed tube, bent in such a way that it resembles the shape of a snail. Size of one cone (dry) about 3 cm. After cooking they increase by 1.5-2 cm.

Net weight - 500 g

Due to their rather large size, such pasta is excellent for stuffing and further baking, and thanks to its shape, it is convenient to fill it with filling using a teaspoon. For proper cooking For 100 g of dry pasta you need to take a liter of water and 10 g of salt. There is no need to cook until done; the pasta will “cook” in the oven while baking. Boiled horns have an appetizing appearance, pleasant smell and taste.

By the way, I found information on the Internet that this type (meaning shape) of paste is called "lucamoni". In addition, I dug up a fairly simple recipe for stuffed pasta, which I slightly modified to suit my needs (the original recipe uses zucchini instead of carrots). Here it is:

Pasta stuffed with meat and vegetables

1. Chop the onion, grate the carrots, cut the tomatoes into cubes, and finely chop the greens.

2. Fry onions and carrots in vegetable oil in a frying pan.

3. Add the minced meat, season with spices (I used a ready-made mixture of spices for meat from a bag), fry for about 20 minutes.

4. Add tomatoes. Cook for another 5-7 minutes. Add greens, stir and remove from heat.

5. Place the horns in boiling salted water and cook for 2-3 minutes until half cooked. Drain in a colander.

6. Fill the pasta with the cooled filling. Place in a greased baking dish (mine is thick glass). Pour cream on top.

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

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

Pasta stuffed with minced meat is a favorite dish in many countries.

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:

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.
While they are cooking, make the minced meat, mix it with chopped onion, add seasonings to your taste.
Fill the pasta with the resulting meat mixture and place it in the baking dish.
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 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 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:

The pasta needs to be cooked until it is slightly firm.
In a bowl, mix the selected minced meat, pre-chopped onion and any spices you wish.
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.
Prepare the dressing: combine sour cream with grated cheese, add seasonings and pour this 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 advisable to prepare the dish in separate portion forms, so it will better preserve its appearance.

This recipe will please your household.

Required Products:

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

Cooking 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 the selected spices to the meat and beat in the egg.
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.
We fill the shells with the meat mass, move them into the mold and proceed to preparing the sauce.
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:

Bring the minced meat to readiness in a hot frying pan, mixing it with chopped onion. You can add any seasonings to your taste.
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.
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 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.

The perfect weekend dish.

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:

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 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:

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.
Grind everything that comes out into minced meat and fill the pasta with this 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 pre-treatment.

A quick and tender dish.

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:

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 completely covered with liquid.
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.

A nutritious and beautiful dish.

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.

I offer a recipe for stuffed pasta shells. As it turns out, this type of pasta has its own name - Lumaconi pasta (translated from Italian as snail). These are these big pasta shells. I think that there are many recipes for preparing such pasta; most often they are baked, much like Cannelloni. And the fillings can be completely different.

I will have a recipe for steaming Lumaconi in a double boiler. My version is probably more Russian than Italian, but no less tasty. The result is a dish very close to dumplings, or something between dumplings and manti. I call them in my own way - lazy dumplings. This dish is prepared quite simply and quickly. All that remains is to serve this dish with your favorite sauce, ketchup, and sour cream. In general, who loves what. Thanks to mom for the recipe, and for the shells too!)))

From the specified amount I got about 40 of these shells - 4 large portions. And there’s still enough minced meat left for a couple of cutlets. So let's get started!

1. Using a knife, cut the boiled meat into small pieces; you can pass it through a meat grinder. Pass the peeled garlic cloves through a garlic press. Add it to the meat and mix. Instead of boiled meat, you can use any minced meat.

2. Divide the cheese in half. We grate one part on a coarse grater and pour it into the meat, stir. The second part is needed for sprinkling on top.

3. Add one tablespoon of low-fat cream to the meat filling. Instead of cream, you can add sour cream. Salt and pepper to taste, mix.

4. Boil the shells themselves in salted water until half cooked. Place in a colander, rinse under running water, and place on a plate.

5. Peel the onion, finely chop with a knife and fry in olive oil for about 3 minutes.

6. Grate raw carrots on a coarse grater. Add to the onion and fry for another 2 minutes.

7. Take a baking dish. Pour the meat broth into it and add low-fat cream. You can use water instead of broth if the gravy seems too oily.

8. Add tomato paste, salt and add meat seasoning. Mix.

9. Add fried onions and carrots to the sauce and stir.

10. Stuff the shells with meat filling.

11. Place the stuffed shells in the gravy.

12. Sprinkle the second half of cheese, grated on a fine grater, on top.

13. Bake at 190 degrees. Approximately the shells are cooked in the oven with the sauce for 30-35 minutes until golden brown. Serve the dish warm; you can sprinkle it with herbs.

They are considered everyday and quite simple. However, even from them you can prepare a real masterpiece that will decorate the festive table. One of these dishes is shells with minced meat. Large pasta with filling and tasty sauce looks 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. The classic recipe uses minced meat (pork, beef, assorted) as filling. 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. Minced meat is salted, pepper, other spices, and onions are added. 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. Simmer until the pasta is completely cooked. 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 sauce. 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, the pasta is rinsed with cold water and placed on a large dish. 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 “Stewing” 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 canned fish. Mash sardine 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 minced meat, poured with creamy sauce and the dish is sent 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. You can make an original snack if you add finely chopped pickled cucumber to the cheese. You can use chicken for the meat filling. It must first be boiled or fried with onions and carrots, you can add champignons. An excellent option for quick cooking is filling with sausage or ham. You can fry the onion and add chopped sausages to the pan for a few minutes. 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.