Stuffed shells in the oven - 5 cooking recipes

In its historical homeland, this product goes by two names: conciglioni and lumaconi. The former differ from our domestic shells in their larger size. Which turns them into a more convenient object for stuffing. The second ones have a more bizarre shape, but, nevertheless, “shell-like”. The first ones have one hole, the second ones have two (because they are through).

You choose which ones to stuff yourself. Conciglioni in many ways looks classic, more familiar, more comfortable. When finished, they can greatly increase in size. On a standard plate, five pieces can fit at most, if you don’t put them in a heap. By the way, in Italy this is far from the only type of pasta that is designed for minced meat.

Before stuffing, the shells must be boiled. Most often al dente, until half cooked. The main thing is that they do not deform too much and keep their shape. Don't forget to salt the water.

But there are recipes for stuffed shells that can be used raw. As a rule, they are baked in the oven with sauce, tightly packed together. In this state they do not spread and do not lose the filling.

About the filling. It can be different: meat, mushroom, vegetable, cheese. With high demand today is minced chicken with cheese. Sometimes in a creamy Bechamel sauce. This is a classic, once you try it, you won’t want to change anything. But no one bothers you to combine ingredients in different proportions. After all, the dish captivates with its variety of options, ease of preparation and beauty of presentation. On the dish and on the plate it looks very impressive and impressive. So, it’s not a shame to even put it on the holiday table. But such a result may not happen immediately and not for everyone. You'll have to get used to it, get used to it, and try a lot of shells before that))