Stuffed shellfish: the recipe for a great Sunday classic

I Conchiglioni Toppings I am a first rich and flavorful, perfect for Sunday lunch or for holiday table. The conchiglioni, with their particular and welcoming shape, lend themselves to being stuffed with strong sauces. In our recipe, we used a meat sauce and enriched everything with homemade bechamel and lots of grated parmesan, for a creamy dish inside and with an irresistible golden crust on the surface.

Spectacular and tasty, they are an original alternative to classic lasagna, which will seduce friends and loved ones on the occasion of a special invitation. Stuffed conchiglioni can also be prepared and assembled in advance, so cook them just before serving on the table. The preparation takes a few hours for the preparation of the meat sauce and the béchamel, as well as for the final cooking in the oven, but the result will reward all the efforts.

Instead of beef, you can use beef Pig or a mixture of both. The bechamel should be fluid and not too creamy, so that it helps the pasta cook in the oven. If you prefer, you can add a ladle of bechamel to the stew or cubes of milk cream or scamorza, for a stringy and very tasty dish.

Find out how to make stuffed shellfish by following the step-by-step procedure and advice. For a more refined and delicate flavor, try the salmon and leek conchiglioni or the ricotta and spinach conchiglioni.

How to prepare stuffed shells

Prepare the vegetables: clean the celery, carrot and onion, then cut them into cubes 1.

brown them gently in a pan of oil 2.

Add the minced meat and cook over high heat for a few minutes 3.

When the meat is browned and the water released has evaporated, add the wine 4 and let it fade.

Pour the tomato puree 5.

Bring to the boil and cook the ragù for 2 hours over low heat with the lid on, stirring occasionally 6.

Add salt and cook until the liquid has reduced, making the stew creamier seven.

Prepare the béchamel: melt the butter in a saucepan and add the sifted flour 8.

Stir quickly 9.

Return to the heat and add the milk, stirring constantly tenthen rectify the salt and flavor with nutmeg.

Cook over medium heat until the sauce thickens 11.

Boil the conchiglioni in lightly salted water and drain al dente on a dry cloth 12.

Assemble the mould: spread a thin layer of béchamel on the bottom 13.

Also add a spoonful of stew 14.

Fill each shell with a dollop of stew 15.

Arrange them in a row on the board 16.

Try not to leave any space between the shells 17.

Spread the bechamel over the entire surface 18.

Make sure to cover all the shells 19.

Top with grated parmesan 20.

Bake the stuffed shells in a convection oven at 200°C for about 30 minutes 21.

Take the conchiglioni out of the oven and let them set for 10 minutes before serving. 22.

Tips

If you want to get a dish lighteryou can also prepare a simple bechamel sauce with oil.

Pay attention to drain i shells halfway through cooking and run them immediately under cold running water to prevent them from overcooking.

storage

Stuffed shells will keep in the fridge for one day in an appropriate airtight container or covered with a transparent film. They can be frozen, preferably before cooking.