How to make Conchiglioni Ripieni al forno
Serves 4
Ingredients
300g Conchiglioni
600g Tomato Sauce
250g Ground Beef
120g Carrots
250g Mozarella
100g Parmigiano
200ml Besciamella
60g Celery
40g Onions
2 tbsp EVO oil
Salt
Besciamella Sauce:
Recommended Tomato Sauce:
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Preparation
1. In Medium pan put olive oil. Suittee onion, celery, and carrots in medium heat.
2. Bring the heat in high and add the ground beef, when the beef is cooked enough pour the tomato sauce, put 2 basil leaf and let it cook for 20mins, stir when needed.
3. When the filling is ready, you can prepare the conchiglioni.
4. Bring a pot with plenty of boiling water, salt and pour the pasta, then cook only for half the normal cooking time.
5. Drain the al dente shells and set them aside to cool for a few minutes.
6. Grease a large baking dish with olive oil, at this point you can stuff the conchiglioni: with a spoon, fill inside of each conchiglione with the stuffing and put them in the baking dish.
7. To make it tasty and creamy add mozzarella and parmigiano on top then spread the besciamella sauce.
8. Baked in 180°C preheated oven for 15mins. until the top become golden brown.
9. Enjoy!
Buon Appetito!
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