John Myers
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Conchiglioni Con Gusti E Sapori – Pasta Filled with Meat or Vegetables
The perfect conchiglioni con gusti e sapori – pasta filled with meat or vegetables recipe with a picture and simple step-by-step instructions.
Conchiglioni with veal
- 250 g Pasta Conchiglie
- 500 g Minced veal
- 500 ml Cream
- 300 g Boletus
- 2 Pc. Onions
- 2 Pc. Toast
- 100 ml Milk
- 1 bunch Parsely
- 1 bunch Sage
- 500 g Parmesan
- 300 ml Vegetable broth
- 1 Pc. Clove of garlic
- 1 Pc. Salt
- 1 Pc. Pepper
Vegetarian
- 250 g Pasta Conchiglie
- 3 Pc. Eggplant fresh
- 200 g Ricotta
- 200 g Grated Gouda
- 2 Pc. Mozzarella
- 500 g Parmesan
- 3 Can Peeled tomatoes
- 1 bunch Basil
- 1 Pc. Onions
- 2 Pc. Garlic cloves
- 1 tbsp Sugar
- 1 tbsp Salt
- Olive oil
Conchiglioni with veal
- The cream is heated together with the chopped sage, the broth and a little salt and pepper. When everything has boiled once, add 300 g Parmesan and set the sauce aside. The pasta is boiled in water for 15 minutes. Then quench with cold water. Heat a pan with olive oil. Fry the onions and porcini mushrooms in it. Add parsley and garlic and pour into a large bowl after frying. Clean the pan and fry chopped onions with the minced veal, sage, salt and pepper. Then add to the porcini mushrooms in the bowl and mix. Place 2 slices of toast in a bowl of milk until the slices are soaked and softened. Squeeze briefly and also add to the veal and porcini mushroom mixture. Then stir well. The Conchiglioni pasta is now filled with the mixture. Put this in a baking dish and pour in the cream sauce. Sprinkle with Parmesan and bake at 180 ° C in the preheated oven for approx. 20 minutes.
Variation of pasta: vegetarian
- Take a saucepan and cook the pasta. Same procedure as with the previous recipe. In another saucepan, olive oil is heated and chopped onions and garlic are fried. Then add peeled tomatoes, basil, sugar, salt and pepper. The whole thing should simmer for about two hours on a low level. Eggplants cut into cubes are sautéed in oil and placed in a bowl. Mozzarella cut into cubes as well as ricotta, Gouda, Parmesan and basil are added. Mix everything well. Same principle as with the first variant: fill the pasta and place in a baking dish, pour the tomato sauce over it, sprinkle with Parmesan and put in the oven.
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