I had never eaten this kind of Pasta, doing some research I came to the conclusion that the best way to serve this type of pasta is, like cannelloni…Filled.
In fact, doing it on this way,
I’m very satisfied with both, the taste, for the time of preparation ,and easy to work on them.
Ingredient for the sauce:
Half white onion
Minced meat (half /half)
Salt & pepper
Red wine (half glass)
Passata di pomodoro
Olive oil (extra virgin)
In a pan, add the half some oil and when the oil starts heating up
add the half white onion, and fry on low heat.
Add minced meat in the pan and when it begins to dry out everything,
Add some half a glass of red wine, just wine is nuanced, Add to the passata di pomodoro .
Ingredient For the filling:
Mozzarella di bufala
Salt & pepper
Pasta Conchiglie (shell pasta)
In a bowl put together
the ricotta cheese, mozzarella di buffalo, egg and a bit of grated cheese, Salt & pepper ,
Boil the conchiglioni al dente,
remove them from the pan
and let them dry and cool down as you can see in the picture
With a Sac a poche fill the shells
You start to add some sauce in the bottom of the tray, and aligns well the conchiglioni,
and add more sauce on top, you also do some a dash of Parmesan cheese on the top of the conchiglioni.
Put them in the oven at 180 degrees for about 40 minutes (depends logically the type of oven).
Picts made by FotoMaskaGrafia