Stuff large shells. Pasta stuffed with minced meat. Stuffed shells in a slow cooker

Stuffed shell pasta is a complete hot dish that is suitable for a family lunch or dinner, get-togethers with friends, and even for a holiday feast. Stuffed shells with minced meat are easy to prepare and the dish turns out very tasty and satisfying. You can bake shells in portioned ceramic forms, then the dish will not lose its shape when serving.

To prepare the dish, use large pasta in the shape of shells; you can buy them in any supermarket. It is better to use pasta made from durum wheat; it is healthier and holds its shape better after boiling. As a filling, you can use not only minced meat, but also fried or baked vegetables, mushrooms, and chopped seafood. In any case, it will turn out very tasty. This dish reminds me of lasagna in taste, but the dish is much easier to prepare.

Ingredients

Pasta “Shells” - 13-15 pcs.;
Minced meat – 300 g;
Onion – 1 pc.;
Garlic – 2 cloves;
Tomato juice – 300 ml;
Hard cheese – 100 g;
Salt, pepper - to taste.

Preparation

You can use any minced meat – chicken, pork, pork and beef. Salt and pepper the minced meat to taste; you can also add your favorite spices - basil, oregano, ground paprika. Place the minced meat in a frying pan and fry over medium heat until cooked through. You need to stir frequently so that the minced meat does not turn into one large cutlet, but remains crumbly.

Place the finished minced meat into a deep bowl. Grate the hard cheese on a coarse grater and divide into two unequal parts. Add most of the cheese to the fried minced meat and mix well. For juiciness, you can also add one egg.

The mass should be as homogeneous as possible. It will be better if you mix the filling while the minced meat is still hot, then the cheese will melt immediately.

Boil the shell pasta until half cooked. Usually the manufacturer gives cooking instructions on the package, but I recommend cooking it in one simple way - place the pasta in boiling salted water, bring to a boil and remove from heat. Stir the pasta, cover the pan and leave for 10 minutes. From time to time you can stir the pasta so that it does not stick together, but if the pasta is from hard varieties, then during this cooking it will certainly not stick together. Then drain the pasta in a colander and cool slightly. Fill each shell with the prepared cheese and meat filling.

Prepare tomato sauce. To do this, finely chop the onion and garlic. Place them in a frying pan and sauté over medium heat until translucent.

Then pour in the tomato juice, add a little salt and simmer over low heat until thickened (about 10-15 minutes, depending on the thickness of the juice). If tomato juice is very acidic, you can add 1 tbsp. Sahara.

Coat the bottom of the baking dish with about half the tomato sauce. This will make the dish more juicy and prevent the shells from burning.

Place all the stuffed shells tightly together.

Top with remaining tomato sauce. Please note that there must be a lot of sauce so that the finished dish has a bright, rich taste and an even richer aroma.

Sprinkle the dish with the remaining grated cheese.

Preheat the oven to 170 degrees and place the mold in it for 20-30 minutes. The cheese will melt and form a beautiful, appetizing crust, under which a whole host of flavors is hidden - from tender meat filling to bright tomato sauce.

Serve the stuffed pasta shells in the same form in which you cooked or transfer to serving plates. The most delicious dish will be hot, so immediately after cooking, call everyone to the table.

An excellent option for a family lunch.

Shells stuffed with minced meat are a traditional way to prepare this type of Italian pasta. Huge shell-shaped pasta (conciglioni in Italian) is always prepared with a variety of fillings and sauces.

Conchiglioni with minced meat is a very simple dish to prepare, but incredibly tasty and satisfying, like all Italian dishes. This dish is perfect even for a gala dinner, because it looks very impressive.

It is better to choose 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, as well as 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.

Recipe Ingredients

30-35 pieces of conciglioni shells
400 grams minced meat
150-200 grams of cheese
1 egg
1 onion
0.5 sweet pepper
2-3 cloves of garlic
1.5 tbsp. spoon of sour cream
1 tbsp. spoon of tomato paste
salt pepper
a little vegetable oil.

In addition, you can prepare a couple of sprigs of fresh herbs for serving.

How to cook shells stuffed with minced meat

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

When the shells are cooked, transfer them to a container with cold water - this way they will not stick together and will retain their shape, making them convenient to stuff.

Heat a frying pan and fry the minced meat over high heat, stirring constantly so that large lumps do not form. 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, as well as a raw egg.

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

In the same frying pan in which you prepared the stuffing for the shells, 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 cup of water to the sauce. You can replace tomato paste with 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 mix 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 immediately from the oven, topped with aromatic chopped herbs. Bon appetit!

Yesterday I caught my eye in the store with shell pasta (for stuffing), I’ve been wanting to cook it for a long time, but we rarely have them on the shelves in our nearby stores.
I decided to stuff them in the classic way, this is minced meat. The minced meat can be whatever you prefer. I had lean pork, and I made minced meat from it.
Here are the ingredients we will need:
If the tomato is large, you need to take half, otherwise it will give a lot of juice.
You also choose seasonings to your taste, I took meat seasoning, a mixture of peppers, a mixture of dried herbs, salt and fresh dill.

First you need to put boiling water on the fire to boil the pasta until half cooked.
While the water is boiling, prepare the minced meat for the filling.
Place the minced meat in a deep frying pan, add water and begin to simmer over medium heat.
We cut the onions there and send them to the minced meat.

Next, finely grate the carrots and garlic, and also put them in a frying pan to simmer.

Next, remove the skin from the tomatoes and chop. We chop the dill and put everything into minced meat.

We also put all types of spices and salt into the minced meat, but leave 1/4 of the spices and salt for the sauce.
Mix the minced meat for the filling and simmer until all the moisture has evaporated.

By this time, the water for the pasta has boiled, put half a pack (250g) into the water, it’s better to put the shells one at a time so they don’t stick together, and you can add 2 tbsp to the water. l. vegetable oil, the same way as spaghetti is cooked, so that it does not stick together.

While you have time, you can make the sauce and grate the cheese.
For the sauce, take 3 tbsp. l. tomato ketchup (preferably sweet), you can also take tomato paste, it will work even better, 3 tbsp. l. sour cream (can be replaced with mayonnaise), finely chop or squeeze garlic (1 clove) into the sauce, and add all the remaining spices and salt to it (if you use mayonnaise instead of sour cream, then you no longer need to put salt in the sauce). Mix everything and the sauce for the shells is ready.

Grate the cheese on a fine or medium grater.

By this time, discard the pasta and let it cool; it’s better not to rinse it, otherwise there will be a lot of water inside. After the pasta has cooled, it is ready to be stuffed with filling.

The minced meat for filling is also ready, add 1 tbsp. l. or 2 tbsp. l. sour cream, if it turns out too dry, mix.

Now all the ingredients for preparing the dish are ready, and we begin to stuff the shell pasta. We stuff them not very tightly, put 1.5 - 2 tsp in one shell. fillings and place in a baking dish.
My shapes are small, I made them in two molds.

Next, pour a little sauce onto each shell, about half a teaspoon.

Add water to the remaining sauce until it becomes liquid and pour into molds so that the bottom is covered, approximately 0.5 to 1 cm.
Sprinkle shells with cheese.
Place in the oven for 20 minutes at 180 degrees until a golden crust forms on top.
You can pour the sauce over all the pasta, depending on your preference, then they will turn out softer. But in our family they like it this way, it turns out they are juicy on the bottom, the filling is also juicy, and the crust is on top.
The stuffed shell pasta is ready.

Here they are in cross section.

Bon appetit)))

Cooking time: PT01H00M 1 h.

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 he 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 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. Pasta is often filled with mushroom, meat, cheese, curd or vegetable fillings.

Large stuffed shells will retain their appetizing appearance if they are pre-cooked.
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.
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.

Ingredients:

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.

Preparation

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

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.

Ingredients:

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

Preparation

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

They 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.

Ingredients:

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

Preparation

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

Ingredients:

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

Preparation

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 for a homogeneous consistency and season.
Pour the sauce over the stuffed shell pasta and bake at 180 degrees for 25 minutes.

Shells stuffed with mushrooms

A simple and tasty dish that does not 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.

Preparation

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

Preparation

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

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.

Ingredients:

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

Preparation

Chop the vegetables and fry for 5 minutes.
Stuff boiled shells with vegetable mixture.
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 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.

Ingredients:

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

Preparation

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 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.