Stuffed Shells
A stuffed pasta that you can use both as a first course and as a main course. Excellent freshly baked, but even tastier the next day heated in the oven. An easy and delicious recipe ideal for Sunday lunch or for a day of celebration. For the success of this dish I advise you to buy shells of excellent quality that do not break during cooking. For the rest, the recipe is really easy. Here for you the recipe stuffed shells to prepare at home in a few moves in many variations and various fillings with all the step by step tips for a mouth-watering result!
Ingredients
250 gr of pasta (large shells)200 gr of minced veal200 gr of sausage500 gr of tomatoes (or peeled)300 ml béchamel sauce2 eggsgrated Parmesan cheese (a handful)basilgarlicextra virgin olive oilsaltPepper
Procedure
Prepare the sauce by putting in a pan the extra virgin olive oil, garlic, basil and tomatoes (ripe), taking care to remove them of peel and seeds (if you decide to use fresh ones). Cook for about 15 minutes over low heat and lid closed. In a second pan put 2 tablespoons of extra virgin olive oil, ground veal, crumbled sausage and brown everything well. Let the meat mix, then pour it into a blender, along with half of the tomato sauce. Add the eggs, Parmesan, half of the béchamel sauce, salt and pepper. Blend everything until you get the consistency of a sauce. Cook the shells al dente in salted water. Make a layer of sauce on a baking dish large enough to contain all the shells. Fill them one by one with the filling and place them inside the baking dish. Finish by covering the shells with the remaining sauce and béchamel. Sprinkle with grated Parmesan cheese and bake at 190 C degrees for about twenty minutes. Remove the stuffed shells from the oven and serve hot.
A stuffed pasta that you can use both as a first course and as a main course. Excellent freshly baked, but even tastier the next day heated in the oven. An easy and delicious recipe ideal for Sunday lunch or for a day of celebration. For the success of this dish I advise you to buy shells of excellent quality that do not break during cooking. For the rest, the recipe is really easy. Here for you the recipe stuffed shells to prepare at home in a few moves in many variations and various fillings with all the step by step tips for a mouth-watering result!
Ingredients
250 gr of pasta (large shells)
200 gr of minced veal
200 gr of sausage
500 gr of tomatoes (or peeled)
300 ml béchamel sauce
2 eggs
grated Parmesan cheese (a handful)
basil
garlic
extra virgin olive oil
salt
Pepper
Procedure
Prepare the sauce by putting in a pan the extra virgin olive oil, garlic, basil and tomatoes (ripe), taking care to remove them of peel and seeds (if you decide to use fresh ones). Cook for about 15 minutes over low heat and lid closed. In a second pan put 2 tablespoons of extra virgin olive oil, ground veal, crumbled sausage and brown everything well. Let the meat mix, then pour it into a blender, along with half of the tomato sauce. Add the eggs, Parmesan, half of the béchamel sauce, salt and pepper. Blend everything until you get the consistency of a sauce. Cook the shells al dente in salted water. Make a layer of sauce on a baking dish large enough to contain all the shells. Fill them one by one with the filling and place them inside the baking dish. Finish by covering the shells with the remaining sauce and béchamel. Sprinkle with grated Parmesan cheese and bake at 190 C degrees for about twenty minutes. Remove the stuffed shells from the oven and serve hot.
No comments:
Post a Comment