Conchiglioni Ripieni al Forno

 

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:

Ricotta cheese
Mozzarella di bufala
Egg
Parmesan cheese
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 ,

mix everything.

 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

17 thoughts on “Conchiglioni Ripieni al Forno

  1. Con tre di questi conchiglioni si fa un pasto completo, gulp!!! Però sicuramente sono molto molto buoni.
    Come sempre le spiegazioni della ricetta sono molto semplici e chiare e poi l’aggiunta delle foto rende il tutto più piacevole ed invogliante a provarci.
    Bravissimo Massi, sei un insegnante cuoco eccezionale se pure un disastro come me viene attirata da ciò che presenti🙂
    Kiss, Pat

  2. sei un vero maghetto della cucina, davvero originale questa tua idea, beh adesso ti saluto sennò temo prenderò dei chili al solo guardare le tue splendide foto
    ciaooooooooooooooooo

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