Stuffing seashells. Large stuffed seashells: recipe, photo

Dishes from pasta are considered everyday and fairly simple. However, even from them you can prepare a real masterpiece, which will decorate the festive table. One of these dishes is seashells with minced meat. Large pasta with a filling and a tasty sauce look rather unusual and appetizing.

Ingredients for Stuffed Shells

First of all, you need large pasta. They are also called concillions, lumaconi, cannelloni. Such pasta is widely used in Italy for cooking both main courses, and snacks and desserts. They are in the form of tubules, shells. Take them you need about half a kilogram. As a filling in the classic recipe use minced meat (pork, beef, assorted). You also need to take 1 bulb and 1 carrot. For meat filling, you need 1 egg. If we stuff seashells on a simple and widely known recipe, then for sauce use sour cream, tomato paste, greens.

Cooking process

First of all, you need to prepare the filling. Meat minced salt, add pepper, other spices, onions. Then drive the egg. So, now we are stuffing seashells. It is important to put a little more mincemeat, as when cooking it will decrease in volume. Lay the pasta in a saucepan or baking dish and pour the sauce. Shells should be completely covered by it. Stew should be until the pasta is ready. For the first 20 minutes, the form can be covered with foil. After about 40 minutes, seashells with minced meat will be ready. They should be put in a bowl and poured with sauce. If desired, you can sprinkle with greens or grated cheese.

Sauce for the dish

Stuffed pasta (seashells) stuffing is well combined with the sauce "Beshamel". It is not difficult to prepare it. To do this, melt 150 grams of butter on a frying pan. Add 2 tablespoons of flour to it. Mix this mixture carefully and gently pour 150 grams of warm cream. It is important to ensure that lumps do not form. Sauce should be salt and pepper. Another variation of the filling is 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 spoonfuls of wine and salt. Large stuffed seashells can be served with tomato filling. To prepare this sauce, thinly chopped onion together with garlic is fried in a small amount of oil. Then, diced tomatoes and a small amount of sour cream are added to the skillet. The sauce should be thickened with flour. The main rule when preparing a filling for stuffed shells - it should be a lot. All pasta should be completely covered with sauce, otherwise the tips that will be outside will not be cooked.

Features of preparation

Some housewives pre-cook them before they stuff the seashells. This is necessary in order to shorten the cooking time. In addition, if we stuff shells with salad or sweet stuffing, then, accordingly, they should already be cooked. To do this, pasta is boiled in a large saucepan, the place should be enough to make the shells do not stick together and do not stick to the walls of the dishes. Cook them for 10-12 minutes to the state of al dente - so they remain sufficiently elastic and do not lose shape. It is best to try one, so you can determine the state of readiness. Then the water is drained, the pasta is rinsed with cold water and spread over a large dish. So they have to stand for a while and cool down. You can cook stuffed seashells in a multivark. Pasta with filling is laid out in a bowl and filled with sauce. Then set the mode for "Baking" for 20 minutes, after this time we turn on the "Quenching" mode for 30-40 minutes. In general, for cooking large seashells in a multivarker, you can use different modes, including steaming.

Seafood pasta filling

To diversify your diet, you can use shrimp as the filling. If we stuff seashells with such stuffing, then they must already be pre-cooked. Ready seafood must be cleaned, finely chopped and mixed with squeezed garlic, grated cheese and greens. This filling is sprinkled with lemon juice and olive oil. Another variant of the filling is from canned fish. Sardine, pink salted mushroom, add grated boiled egg, cheese (hard or fused) and mayonnaise. You can chop the green onions finely. All these stuff seashells. Fish fillets are also excellent. It finely chopped, add carrots and onions. This stuffing stuff raw pasta, pour cream sauce and send the dish into the oven. Another variation is crab sticks and processed cheese.

Seashells and ideas for stuffing

To prepare stuffed pasta, you can use any kind of cheese: cottage cheese, cheese, feta. It is mixed with finely chopped herbs, garlic, if necessary - salt. It goes well with cheese and nuts. If the filling (for example, from brynza) is a little dry, then add sour cream or matzoni. The original snack will turn out if you add to the cheese finely chopped salted cucumber. You can use chicken for meat filling. It must first be boiled or fried with onions and carrots, you can add champignons. An excellent option for instant cooking is a filling of sausage or ham. To it, you can fry the onions and add the chopped sausages to the skillet for a few minutes. Then mix all this with grated cheese. In general, for the preparation of snacks with stuffed seashells, you can use any stuffing or salads. The main thing is that their components are connected together with sour cream, mayonnaise, cheese. Another version of minced meat - finely diced tomato, pepper, cucumber with olive oil.

Stuffing seashells with sweet stuffing

For lovers of sweets, we recommend preparing the filling on the basis of cottage cheese. To it it is possible to add various products: sugar or honey, vanilla, nuts, raisins, candied fruits, berries or fruit. To the filling was not dry, one or two eggs are added to the curd. Shells are stuffed and put into a bowl for baking. Pour the sour cream and serve in the oven until the pasta is ready. You can sprinkle them with sugar and cinnamon. Serve better in hot form with jam or sour cream sauce.