Conchiglioni Pasta Stuffed Shells With Meat Sauce Recipes

STUFFED SHELLS

Steps:

• Prepare the marinara sauce, following the recipe in our Tomato Sauce 101 post, leaving it a bit looser than you would normally.
• Boil the shells in well salted water until only three-quarters cooked.
• While the shells are cooking, mix the ricotta, Parmesan, egg, parsley, salt and pepper together in a mixing bowl until you have a smooth cream. Taste and adjust for seasoning. Then fold in the cubed mozzarella.
• When the shells are done, drain them and lay them out to cool on a backing rack or on a kitchen towel.
• When the shells are cool enough to handle, fill them with the ricotta and mozzarella mixture. You can do this by pinching them top and bottom until they open slightly, then plop in a generous spoonful of the filling with a spoon. Repeat with all your shells.
• Line the bottom of a baking dish (or individual baking dishes as pictured in this post) with a bit of the marinara sauce. Place the stuffed shells on top, open side up, then nap the shells with more marinara sauce. Top the shells with a generous sprinkling of grated Parmesan cheese and drizzled them all over with olive oil.
• Bake in a hot (200C/400F) oven for 20-30 minutes, until the shells are cooked through and nicely browned on top.
• Let the baked stuffed shells rest for 5 minutes or so before serving, with more marinara on the side for those who want some.

MEATBALL STUFFED SHELL PASTA RECIPE BY TASTY

Steps:

• In a medium bowl, mix together the beef, pork, bread crumbs, onion, Parmesan cheese, garlic, parsley, eggs, salt, and pepper until just combined.
• Preheat the oven to 425°F (220°C).
• Take a walnut-sized portion of the meat mixture and roll into a ball. Repeat with remaining meat and transfer to an oiled wire rack set over a baking sheet.
• Bake the meatballs for 10 minutes, until golden brown.
• Make the ricotta-herb mixture: combine the ricotta cheese, basil, parsley, Parmesan cheese, and salt in a medium bowl and mix well.
• Stuff a tablespoon of ricotta mixture into a jumbo shells, then stuff a meatball into the shells.
• Spread the marinara sauce in the bottom of a 9x13-inch (23x33-cm) casserole dish, then lay in the stuffed shells. Sprinkle Parmesan cheese on top.
• Bake for 10 minutes, until the marinara sauce is warm.
• Top with chopped basil.
• Enjoy!

STUFFED PASTA BAKE BOLOGNESE

Steps:

• To make the bolognese, heat the oil in a wide ovenproof pan over a medium heat. Fry the onion, celery and carrot with some seasoning for 20 mins until soft and lightly golden. Tip in the beef mince, turn up the heat and fry, stirring regularly, for another 10 mins until the mince browns. Add the garlic, fry for a minute, then pour in the wine and bubble for a few mins more, scraping the pan to release any bits. Stir through the purée, bay leaves and tomatoes, with a canful of water. Simmer for 1½ hrs, covered for the first hour, then remove the lid and bubble until the tomatoes have broken down. Season with salt, pepper, the sugar and balsamic vinegar.
• Tip the pasta shells into a large heatproof bowl with a pinch of salt, and pour over a kettle of boiled water. Cover and leave to soften for 15-20 mins - they need to retain some firmness so you can fill them.
• Heat the oven to 200C/180C fan/gas 4 and drain the pasta. Use a fork to mash the mascarpone with the mozzarella, chopped basil, garlic and some black pepper in a bowl.
• The bolognese should be a little wetter than you'd like as the pasta shells will absorb some of the liquid as it bakes. Remove from the heat, giving it a final stir. Using a teaspoon, fill the pasta shells with some of the mascarpone mixture, pressing the mix in with your index finger. Nestle the shells into the sauce, filled-side up. Bake for 20-30 mins until the top is golden and bubbling, and the pasta is tender. Grate over some parmesan and finish with a few basil leaves.