Description
Delicious stuffed pasta shells filled with a rich meat filling and baked in a creamy tomato sauce.
Ingredients
Scale
- 250g conchiglioni pasta
- 300g ground beef
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 egg
- 50g breadcrumbs
- 50g grated Parmesan cheese
- 400g tomato sauce
- 200g béchamel sauce
- 1 tbsp olive oil
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Preheat the oven to 180°C (350°F).
- Cook the conchiglioni pasta according to package instructions, drain, and set aside.
- In a pan, heat olive oil and sauté onion and garlic until soft.
- Add the ground beef and cook until browned. Season with salt and pepper.
- In a bowl, mix the cooked beef with egg, breadcrumbs, and Parmesan cheese.
- Stuff the conchiglioni shells with the meat mixture.
- Spread tomato sauce at the bottom of a baking dish.
- Arrange the stuffed shells in the dish.
- Pour béchamel sauce over the shells.
- Bake for 25-30 minutes until golden and bubbly.
- Garnish with fresh basil before serving.
Notes
- You can substitute ground beef with ground turkey or chicken.
- For a vegetarian version, use ricotta and spinach instead of meat.
- Let the dish rest for a few minutes before serving.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0.5g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 90mg
Keywords: stuffed pasta, conchiglioni, Italian recipe, baked pasta, meat filling