Stuffed Shells - Conchiglie
by Deaconbill
The shell pasta is named after the conch shaped shells from the sea and are stuffed and baked.
Still searching for what to cook ?
Find the most delicious recipes here
INGREDIENTS
- 1 box Large Jumbo Shells ; 46 shells per box
- Basic Tomato Sauce ; Use lasagna sauce
- Basic Bechamel Sauce ; use Spinach Lasagna rolls
- MEAT FILLING ; for 46 shells
- 1 1/2 Pounds Ground CHuck ; (a Small Amount of Italian Sausage May
- 1 Egg
- 1/2 Cup Mozzarella Cheese ; Grated
- 1/2 teaspoon Oregano
- 1/4 Cup Celery ; Chopped Fine
- 1/4 Teaspoon Garlic Powder
- 1/2 Cup Bread Crumbs
- 1/4 Cup Romano Cheese
- 1/2 Cup Milk
- 4 each Leaves Fresh Basil ; Chopped or 1/4 Teaspoon Dried Basil
- 1/4 Cup Onion ; Minced
- CHEESE FILLING ; for 46 shells
- 2 Pounds Ricotta Cheese
- 1/2 Cup Mozzarella Cheese
- 1/2 Cup Romano Cheese
- 2 each Eggs
- Pinch Oregano
INSTRUCTIONS
Cook the contents of 1 box of jumbo shells in 6 quarts of boiling water and 1 tablespoon salt for 20 minutes. Stir periodically to keep shells from sticking to each other. Drain jumbo shells and rinse in cold water to cool shells down to stop cooking.
MEAT FILLING
Saute meat with onion, celery, garlic, and spices; drain meat. Mix thoroughly with the other ingredients. Make
sure that the meat has enough liquid to hold together when squeezed into a ball. Fill the pasta shells with the
meat mixture and lay in a 3 quart casserole that has been greased with olive oil and has tomato sauce on the
bottom. After the shells have been put in, cover with more sauce and sprinkle with more grated cheese; bake in a
350 degree oven for 45 minutes.
CHEESE FILLING
Season well with salt, pepper, and oregano. Mix thoroughly with other ingredients. Proceed in the same way as
you would with the above, placing in a baking pan.
ASSEMBLY
in 2- 9" x 12" casserole pan lightly oiled with olive oil. Spread 1 ladles of bechamel sauce to cover bottom. With a piping bag filled with filling, pipe filling into Shells lifting the inside flap of the shell to fill shells full and slightly bulging with cheese or meat filling. Place filled shells in pan side by side soldier style across width. When pan is full, cover with more sauce and sprinkle with more grated cheese. Cover with foil and bake in a 350 degree oven for 45 minutes.
Can make ahead and place in refrigerator for up to 2 days or freeze. If frozen let thaw out in refrigerator over night before baking. Add 15 minutes to baking time if refrigerated.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
|
||
| Serving Size: 1 Serving (429g) | ||
| Recipe Makes: 12 Servings | ||
|
|
||
| Calories: 513 | ||
| Calories from Fat: 262 (51%) | ||
|
|
||
| Amt Per Serving | % DV | |
|
|
||
| Total Fat 29.1g | 39 % | |
| Saturated Fat 14g | 70 % | |
| Monounsaturated Fat 10.4g | ||
| Polyunsanturated Fat 1.4g | ||
| Cholesterol 267.8mg | 82 % | |
| Sodium 522.8mg | 18 % | |
| Potassium 655.6mg | 17 % | |
| Total Carbohydrate 28.3g | 8 % | |
| Dietary Fiber 4.2g | 17 % | |
| Sugars, other 24.1g | ||
| Protein 35.9g | 51 % | |
|
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
||
Calories per serving: 513
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
REVIEWS
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.