How to cook pasta stuffed with shellfish

How can we justify our passionate love for pasta? Only constant sports and a flexible way of life! We take this into service and fearlessly turn to cooking macaroni in an unusual way. Namely, we will consider how to cook up pasta "shells" stuffed.

Preparation of this dish can be conditionally divided into two stages: boiling "shells" and stuffing them. Some recipes also provide for the subsequent baking in the oven of stuffed pasta with sauce.

Step one. Boiling the pastilloni pasta

Macaroni "shell" (they also konkiloni) of durum wheat should be thrown in salted boiling water and cook until half cooked (about 8 minutes). Choose "seashells" of large sizes, so that they can accommodate enough minced meat.

Then you should drain the water and add a little vegetable oil, mix everything to prevent the pasta from sticking together.

Step two. Preparation of the filling

Next, in order to cook the pasta "shells" stuffed, we must choose the type of filling. The choice here is quite extensive. Therefore, consider some of the most common formulations.

• Minced mushroom is prepared by frying in a heated frying pan of champignons, which must first be ground. There also add a finely chopped onion. Separately, boil the chicken fillet and split into small pieces. Stir in the mushrooms and add salt, black pepper, greens (parsley, cilantro).
• Meat filling. Take the minced beef and fry in vegetable oil. In another pan, fry a finely chopped onion and two cloves of garlic. Then add them to the stuffing. While the forcemeat is cooling off, grind any hard cheese, finely chop parsley. Then add the cheese, herbs, salt, black pepper into minced meat. Thus, the filling for cockleshells is ready. It should be noted that dishes made from minced meat and pasta are quite popular. Therefore, the recipe with minced meat will be well received by domestic and guests.
• Shrimp filling. To prepare this, boil the shrimps, peel them, cut them finely. Then add a couple of garlic heads passed through the crush. And also crushed greens, cheese (pre-grated on a grater), a drop of olive oil, salt.
• Cottage cheese filling. A beautiful and delicious filling will require the following ingredients: cottage cheese, hard cheese, parsley, a pair of garlic cloves. All of them are mixed, if necessary, you can salt. And all, fast enough way to cook pasta "cockleshells" stuffed.

Step three. Sauce for baking

Almost always stuffed Conquilion should be baked in the oven under sauce. The result is a full dish. In this case, before you send the pasta "shell" stuffed in the oven you need to make sure that the sauce covers the products completely. This will prevent the upper part from drying out.

The time that the dish will hold in the oven is approximately 20-30 minutes. In principle, everyone should calculate this interval individually, based on the capabilities of his frying cupboard.

Thus, the scheme - the answer to the question how to make stuffed pasta is as follows: boil the concillions until half cooked, while they cook, prepare the filling, then stuff the "shells" and bake with sauce. Sauces can be as follows:

• Tomato sauce. We make tomato paste in water to the state of liquid sour cream, at the same time fry the tomatoes in a pan (after cleaning the skin). Then pour into the frying pan the resulting tomato juice and stew for about 20 minutes. Then you can add salt, pepper, greens (parsley, cilantro).
• Béchamel sauce. 2 medium onions should be finely chopped, and boil in 800ml. Milk. After the milk has cooled down, strain. In a frying pan, melt a piece of butter and fry the flour until golden brown. Then in the flour you need to pour the milk, salt and cook for about 15 minutes, stirring constantly. Beshamel is ready.