Seashells with minced meat in the oven - an alternative to pasta in a naval manner. A selection of recipes for large shells with minced meat in the oven

Stuffed pasta shells - a dish originally from Italy. This is perfect for dinner or lunch. For the filling use minced meat from any kind of meat.

Large shells with minced meat in the oven - the basic principles of cooking

Large shells in Italy are called “conquilioni”. They are stuffed and baked in the oven. The most popular stuffing is ground beef. It can be from pork, beef, poultry, or several types of meat. Vegetables are added to the mince for juiciness.

Large shells spread in boiling, lightly salted water and boil, stirring regularly, until half cooked. Throw them in a colander and cool.

Minced meat is combined with chopped onions, pepper, salt and mix thoroughly, so as to obtain a homogeneous viscous mass.

Konkiloni stuffed with minced meat and placed in a deep form.

To make the dish not dry, the shells are cooked in a sauce that is prepared on the basis of sour cream, ketchup, milk or cream.

Sea shells are poured with sauce and baked until cooked in a preheated oven.

The dish can be cooked not only in the oven, but also in the slow cooker.

For cooking, use only durum shells.

Recipe 1. Large shells with minced meat in the oven

Ingredients

ground beef - 400 g;

Russian cheese - 100 g;

bulb;

tomato paste - two spoons;

big shells - packaging;

spices.

Method of preparation

1. Put a large saucepan with drinking water on moderate heat. Bring to a boil. Pour shells into it and boil until half cooked. Drop in a colander and cool.

2. Remove the onion from the husk. Rinse it and crumble. Combine onions with minced meat. Season everything with spices, salt and knead thoroughly with your hands until smooth.

3. Fill the shells with meat filling and place in a heat-resistant form in one layer. 4. In a deep cup, dilute the tomato paste with drinking water. Salt and season with spices. Stir. Fill the shells with tomato sauce and put the form in the oven, preheated to 180C. Bake for half an hour. Take out the form, sprinkle with grated cheese and put another five minutes.

Recipe 2. Large shells with minced meat in the oven with bechamel sauce

Ingredients

300 g of large seashells;

several branches of greenery;

600 grams of minced meat;

2 bulb onions;

150 g of Russian cheese;

3 slices of garlic.

Sauce:

liter of milk;

a pinch of nutmeg;

30 grams of drained oil .;

100 g of flour;

50 g of oil draining.

Method of preparation

1. Peel the garlic and onion slices. Wash the vegetables and twist through a meat grinder, or chop in a blender. Add the vegetable mixture to the minced meat. Pepper, prisolite and knead hands.

2. Put large shells into a large pot of boiling water, mix and cook for five minutes. Throw the pasta in a colander and rinse under running water.

3. Fill large shells with meat filling and put in one layer in a greased heat-resistant form.

4. Dissolve the flour in half a glass of milk, stirring thoroughly so that no lumps remain. Pour the remaining milk into a saucepan, add the butter and bring to a boil over moderate heat. In a boiling milk, enter a thin stream of flour mixture, continuously stirring with a spoon. Salt, pepper and season with ground nutmeg. Continuing to mix, bring the sauce to thicken.

5. Pour the shells with sauce and bake to an appetizing crust at 200C. Sprinkle with cheese chips and send another five minutes into the oven.

Recipe 3. Large shells with minced meat in an oven with sour cream

Ingredients

large shells - packaging;

spices;

sour cream - 200 g;

any minced meat - 450 g;

bulb onion;

Dutch cheese - 250 g

Method of preparation

1. Boil drinking water in a large, wide saucepan. Salt it lightly and pour the shells. Boil, stirring occasionally, until half cooked. Throw the pasta in a colander and rinse under running water. You can pour vegetable oil so that they do not stick together. 2. Crumble the cleaned onion and combine with minced meat. Season the filling with spices and salt. Knead, beating the mince lightly on a bowl. Fill the shells with the resulting mass and place them in one layer in a heat-resistant form.

3. Finely rub the cheese. Put sour cream in a plate and combine with grated cheese. Stir, seasoning with spices. Pour the sauce over the pasta. Put the mold in the oven, preheating it to 200C. Bake 25 minutes.

Recipe 4. Large shells with minced meat in an oven with mushrooms

Ingredients

large shells - 30 pcs .;

oil plums. - 30 g;

minced chicken - 500 g;

grows oil - 10 ml;

champignons - 400 g;

garlic - three slices;

bulb bulb;

cream 25% - 300 ml;

grated cheese mix - 200 g;

egg;

fresh dill - a small bunch.

Method of preparation

1. The onion is cleaned, washed and finely minced. Rinse greens, obsushivaem and finely crumbled. Clean the mushrooms, rinse, dry them on a paper towel and chop them as finely as possible.

2. Pour a spoonful of vegetable oil into the heated pan. Pour onion into it and fry, stirring constantly, over moderate heat until soft. Add the mushrooms and continue cooking, stirring, until all the juice from the mushrooms is evaporated. Put the minced chicken and mix with a spatula, carefully breaking up the lumps, until the color changes. Salt, pepper and shift the filling in a deep bowl. Cool

3. In a large saucepan, bring water to a boil. Add salt and pour the pasta. Stir and cook until half cooked. Fold back on the sieve and rinse, mixing.

4. Melt the butter in a saucepan and put the finely chopped garlic in it. Fry a couple of minutes. Pour in the cream. Add here the same oil, left over from frying the filling. Pepper and salt. Spread half the cheese mixture and cook until it melts. Remove from heat.

5. In the cooled filling add the remaining cheese and finely chopped dill. We drive in egg and we mix. The oven is heated to 180 degrees. 6. Fill each shell with a filling and place it in a heat-resistant form. Pour on top of the cheese sauce, so that all the shells are covered with it. Tighten the form with foil and send for half an hour in the oven. Then remove the foil and cook another quarter of an hour.

Recipe 6. Large shells with minced meat in an oven in creamy tomato sauce

Ingredients

200 g of large shells;

fresh greens;

170 g of minced meat;

thyme;

5 g ground red pepper;

olive oil;

50 g red onions;

10 g of flour;

1 slice of garlic;

50 g of ketchup;

1 pod of chili;

100 g sour cream 10%.

Method of preparation

1. Boil one and a half liter of water in a large saucepan. Add salt and sprinkle with pasta. Boil for four minutes, stirring occasionally, until half cooked. Throw in a colander and pour plenty of olive oil.

2. Salt minced meat, season with red pepper and mix thoroughly. Fry the minced meat in a well-heated frying pan with butter for ten minutes, carefully breaking with a spatula, until the meat brightens. Put in a plate and cool.

3. Fill large shells with meat filling and tightly fit into the mold. Peel the red onion, cut into chunks. Strip the chilli peppers from the seeds and cut them into thin rings. Spread the vegetables over the pasta.

4. Combine sour cream with ketchup, salt, add flour and some drinking water. Shake all with a whisk so that there is no lump left. Pour the shells with sauce. Tighten the form with foil and send to the oven for half an hour. Cook at 180 degrees.

Recipe 6. Large shells with minced meat in the oven with vegetables

Ingredients

one small carrot;

large shells - 250 g;

garlic - three slices;

lean oil;

minced meat - 350 g;

fresh herbs;

sour cream - 125 g;

spices;

large fleshy tomato;

small onion.

Method of preparation

1. Crumble the peeled onion finely. Heat a frying pan and put mince into it. Pour in some water and add finely chopped onions. Simmer, carefully breaking the lumps of minced meat with a spatula. 2. Peel and wash the carrots. Finely grate the vegetable. Peel the garlic and pass through the press to the carrot. Add the vegetables to the pan and stir well.

3. Tomato boil it. Remove thin skin. Cut the flesh into small pieces. Add the tomato to the pan. Put the finely chopped greens here. Pepper, salt and brass over moderate heat until all the liquid has evaporated.

4. Boil in plenty of water, pour it out and add vegetable oil, until half cooked. In a separate plate, combine the ketchup with sour cream. Add grated garlic and spices, salt and mix until smooth. Cheese finely grate. Flip the pasta on a strainer.

5. In the stuffing, add two tablespoons of sour cream and mix thoroughly. Tightly fill the shells with the filling. Grease the form with oil and put in her pasta. Pour sauce into each shell. Dissolve the remaining tomato-matted mixture with water and pour the shells over the sauce. Sprinkle with grated cheese. Put in the preheated 180C oven for 20 minutes.