How to cook pasta stuffed with shellfish

How can we justify our passionate love formacaroni? Only constant sports and a flexible way of life! We take it into service and fearlessly turn to cooking macaroni in an unusual way. Namely, we will consider how to cook pasta "shells" stuffed.

Preparation of this dish can be divided conditionallyin two stages: boiling "shells" and stuffing them. Some recipes provide for the subsequent baking in the oven of stuffed pasta with sauce.

Step one. Boiling the pastilloni pasta

Macaroni "shells" (they are also conkilyony) of solidVarieties of wheat should be thrown in salted boiling water and cook until half-ready (about 8 minutes). Choose "seashells" of large sizes, so they can accommodate enough minced meat.

Then you should drain the water and add a little vegetable oil, mix everything to prevent the pasta from sticking together.

Step two. Preparation of the filling

Next, in order to cook pasta "shell" stuffed, we must choose the type of filling. The choice here is quite extensive. Therefore, consider some of the most common formulations.

Flesh mushroom is prepared by frying onheated frying pan of champignons, which must be grinded beforehand. There also add a finely chopped onion. Separately, boil the chicken fillet and divide it into small pieces. Stir in the mushrooms and add salt, black pepper, greens (parsley, coriander).
Meat filling. We take the meat from the beef and fry it in vegetable oil. In another pan, fry a finely chopped onion and two cloves of garlic. Then add them to the stuffing. While the forcemeat is cooling off, grind any hard cheese on a grater, chop parsley finely. Then add the cheese, herbs, salt, black pepper into minced meat. Thus, the shell filling is ready. It should be noted that dishes made from minced meat and pasta are quite popular. Therefore, the recipe with minced meat will be well received by the home and guests.
Shrimp filling. For cooking, prawns should be boiled, cleaned, finely chopped. Then add a couple of garlic heads passed through the crush. And also crushed greens, cheese (pre-grated on a grater), a drop of olive oil, salt.
Cottage cheese filling. A beautiful and delicious filling will require the following ingredients: cottage cheese, hard cheese, parsley, a pair of garlic cloves. All of them are mixed, if necessary, you can salt. And all, fast enough way to cook the pasta "shell" stuffed.

Step three. Sauce for baking

Almost always stuffed konkiloni needbake in the oven with sauce. The result is a full dish. In this case, before sending the pasta "shells" stuffed into the oven, you need to make sure that the sauce covers the products completely. This will prevent the upper part from drying out.

The time that the dish will hold in the oven is approximately 20-30 minutes. In principle, everyone should calculate this interval individually, based on the capabilities of his fryer cabinet.

Thus, the scheme is the answer to the question of howTo prepare stuffed pasta is the following: boil the concillions until half cooked, while they cook, prepare the filling, then stuff the "shells" and bake it in sauce. Sauces can be as follows:

Tomato sauce. We make tomato paste in water to the state of liquid sour cream, at the same time fry the tomatoes in a pan (after cleaning the skin). Then pour into the frying pan the resulting tomato juice and stew for about 20 minutes. Then you can add salt, pepper, greens (parsley, cilantro).
Béchamel sauce. 2 medium bulbs should be finely chopped, and boil in 800ml. milk. After the milk has cooled, strain. In a frying pan, melt a piece of butter and fry the flour until golden brown. Then in the flour you need to pour the milk, salt and cook for about 15 minutes, stirring constantly. Beshamel is ready.