Stuffed Pasta Shells with a Simple Trick for Perfection

This recipe shows how to easily prepare delicious stuffed conchiglioni pasta shells. The large shells are cooked and then filled with a savory meat mixture before being baked in the oven with tomato sauce and a creamy sauce. It’s a perfect dish for lovers of Italian cuisine seeking a simple, hearty dinner. Topped with plenty of cheese, it delights the whole family!

Ingredients

• Large pasta shells (Conchiglioni).
• 650 g ground meat (mixed pork and beef).
• 50 g Parmesan (approx. 1.8 oz).
• 1 onion.
• 2 garlic cloves.
• 150 ml mineral water.
• 300 ml tomato sauce.
• 200 ml cream.
• 3 tbsp breadcrumbs.
• 1 tbsp oregano.
• Smoked paprika to taste.
• Salt to taste.
• Fresh basil.

Instructions

1. Cook the large pasta shells according to package instructions until al dente.
2. In a pan, sauté finely chopped onion and garlic until translucent.
3. Add the mixed ground meat (pork and beef) to the pan and cook until browned.
4. Season the meat mixture with smoked paprika, oregano, salt, and any other desired spices.
5. Add mineral water to the meat mixture and let it simmer to keep it juicy.
6. Fill the cooked pasta shells with the savory meat mixture.
7. Place the filled shells in a baking dish.
8. Pour tomato sauce and cream over the filled shells to cover them.
9. Sprinkle breadcrumbs and grated Parmesan cheese on top.
10. Bake the dish in the oven until the sauce is bubbly and the top is golden and slightly caramelized.
11. Garnish with fresh basil before serving.

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