Shell pasta or conchiglioni with Gorgonzola filling

Ingredients for 12 servings:

• 500 g conchiglioni (large shell pasta)
• 50 g Emmental cheese
• 50 g Gouda, middle-aged
• 30 g Parmesan
• 1 onion(s)
• 1 spring onion(s)
• 4 garlic cloves
• 1 pack of bacon
• 250 g minced meat
• salt and pepper
• nutmeg
• chili powder
• 200 g Gorgonzola, spicy
• 1 tsp, heaped parsley, frozen
• 150 g cream cheese
• 2 cans tomatoes, chopped
• Paprika powder, sweet

Instructions

Working time approx. 1 hour 30 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 3 hours

for a party or to freeze

Grate the cheese, except for the Gorgonzola, and mix all the cheeses together. Set aside about 1/3 of this; it will be used later to top the pasta. Finely dice the onion, thinly slice the spring onion, and finely chop the garlic. Chop the bacon into small pieces. Fry the bacon in a pan with a little oil over medium heat for about 5 minutes, then add the diced onion. Sauté both over low heat until the onion is lightly browned. Then add the ground beef and fry until crumbly. Season with salt, pepper, nutmeg, and chili, remove from the heat, and let cool slightly. Meanwhile, break the Gorgonzola into small pieces and place in a bowl. Add the cream cheese, spring onion, parsley, garlic, and grated cheese. Mix everything together. Add the warm ground beef mixture and mix well. The mixture will now be easier to mix. Season to taste with the spices. Tip: I made the filling an hour in advance so it could marinate. Cook the conchiglioni in plenty of salted water for 5-10 minutes until al dente. If they’re overcooked, they’ll break easily when stuffed. Refresh thoroughly with cold water to stop the cooking process. Reserve about 200 ml of the pasta cooking water. In a baking dish, combine the two cans of tomatoes with the pasta water and season with salt and pepper. Fill the pasta with the meat and cheese mixture, place in the baking dish, and sprinkle with the remaining cheese. Bake covered in the lower third of a preheated oven at 180°C (top/bottom heat) for 25 minutes, then bake uncovered for a further 20-25 minutes, until the cheese is golden brown.