Conchiglioni stuffed with mozzarella and ricotta
Conchiglioni are a pasta shape that sparks the imagination, with various types of fillings depending on your tastes.
Ingredients:
-300g(10.58 oz) of conchiglioni
-700g(24.69 oz) of tomato puree
-30g(1.05 oz) of parmesan cheese
-1 large sea bream onion
-extra virgin olive oil -salt and pepper
Ingredients for the filling:
-130g(4.59 oz) of minced pork
-130g(4.59 oz) of minced beef
-400g(14.11 oz) of cow’s milk ricotta
-250g(8.82 oz) of mozzarella
-30g(1.05 oz) of parmesan cheese
-1 glass of red wine
-1 egg
-1 clove of garlic
-salt and pepper
Preparation:
1) First clean and cut the onion, then fry it in a pan with a drizzle of extra virgin olive oil. Cook it for at least 10 minutes and then add all the tomato puree. Add salt and pepper then cook it over a low heat for about 40 minutes, with the lid on. If it thickens too much, add a little white wine or broth or simply water.
2) In another pan, add a drizzle of extra virgin olive oil and a clove of garlic, let the oil flavor a little, then add the minced pork and the minced beef. Mix and cook. When the meat is cooked (no longer red), remove the clove of garlic and add salt, pepper and the glass of red wine. Cook until the wine has evaporated and then turn off the heat.
3) Bring the water to the boil in a large pan. When the water boils, add the salt and then add the conchiglioni. Cook the conchiglioni for half the time indicated on the package, then drain them with a colander and put them back in the pan with a drizzle of extra virgin olive oil. Mix well then place the conchiglioni on a baking tray.
4) The time has come to prepare the filling. First, cut the mozzarella in half. Cut one half into slices (it is used for decoration) and pan the other half into small cubes. Drain all the mozzarella, then place it on a small plate.
5) Let the ricotta drain. 6) Place all the dry ingredients in a bowl and mix, at the end add the egg and mix everything together.
6) Mix everything well, that is: the minced meat mix, the mozzarella cut into cubes, the ricotta, the parmesan and the egg. Basically, now we have the filling for the conchiglioni ready.
7) Place all the sauce with the tomato on the bottom of a baking tray and spread it to cover the entire surface.
8) Take a pastry bag and fill it with the filling for the conchiglioni.
9) In the baking pan, place your conchiglioni in a row on top of the tomato sauce.
10) When you have finished filling the pan, place the sliced mozzarella and parmesan on top of the shells.
11) Bake the pan at 220°C(428°F) for 20 minutes, if you want them a little crunchy on the surface, put the grill on for 1 minute. Before serving, let cool down for 5 minutes.
Buon Appetito!!