Stuffed shells

Stuffed shells.

Pasta «shells» that can be stuffed with any of your favorite toppings, be it fried mushrooms with onions, ricotta cheese, ground beef, or ground beef with ricotta.
Stuffed shells with meat and ricotta that can be served as the first and as the only dish.

Pasta «shells» — 500 grams.
Beef+pork mince — 350 gr.
Ricotta cheese — 250 gr.
Parmesan cheese — 100 gr.
Onions — 60 g.
Parsley — 15 gr.
Herbs Basil — 10 gr.
Ground black pepper, salt — to taste
Olive oil — 4 tbsp
Ready Bechamel sauce — 1200 ml.

1. In boiling, slightly Pasolini water + 2-3 tbsp vegetable oil, boil shells until «al dente», then drain in a colander and allow to cool.
2. Minced meat mixed with ricotta, finely chopped and lightly fried onions, chopped parsley and Basil. Season with salt and pepper, add 50 gr. béchamel sauce (recipe) and roll small balls that are suitable in size to the shells.
3. The finished, cooled shells fill with the prepared stuffing and place in a baking dish or deep baking tray.
4. Pour Bechamel sauce and bake in a well preheated oven at 180 deg. within 20-25 min.
5. Shells stuffed with meat and ricotta cheese should be served with a dry white wine.


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