Conchiglioni shells stuffed with minced meat

The minced meat can be any type you prefer. I had lean pork, and I made the minced meat from it.

Here are the ingredients we need: tomato, if it's large, take half, otherwise it will give a lot of juice. Choose spices to your taste; I took meat seasoning, pepper mix, dried herbs mix, salt, and fresh dill.

First, put water on the fire to boil, to cook the pasta until semi-done. While the water is boiling, we prepare the filling.

Place the minced meat in a deep pan, add water, and start simmering over medium heat. Chop the onion and add it to the minced meat.

Next, we grate the carrot on a fine grater and add garlic, then send it to sauté in the pan.

Next, we peel the tomato, chop it, and add dill and everything to the minced meat.

We add all kinds of spices and salt to the minced meat, but leave 1/4 of the spices and salt for the sauce. We mix the filling and simmer until all the moisture evaporates.

At this time, the water for the pasta is boiling, add half a pack (250 g) to the water, and it's better to add the shells one by one to prevent them from sticking. You can also add 2 tablespoons of vegetable oil to the water, just like when cooking spaghetti, to prevent sticking.

While there's time, you can make the sauce and grate the cheese. For the sauce, take 3 tbsp of tomato ketchup (preferably sweet), you can also use tomato paste which is even better, 3 tbsp of sour cream (can be replaced with mayonnaise), finely chop or squeeze in garlic (1 clove) into the sauce, and add all remaining spices and salt (if using mayonnaise instead of sour cream, no salt is needed). Mix everything and the sauce for shells is ready.

Grate the cheese on a fine or medium grater.

At this time, we drain the pasta and let it cool; it's better not to rinse them, otherwise they will have a lot of water inside. Once the pasta has cooled, they are ready to be stuffed with filling.

Also, the minced meat for the filling is ready; we add 1 or 2 tablespoons of sour cream if it turned out too dry, and mix.

Now all the ingredients are ready, and we start stuffing the shell pasta. We don't stuff them too tightly, placing 1.5–2 teaspoons of filling in each shell and laying them in a baking dish.

Next, we pour a little sauce on each shell, about half a teaspoon.

Add water to the remaining sauce to make it liquid and pour it into molds to cover the bottom by about 0.5 to 1 cm. Sprinkle the shells with cheese.

Bake at 180 degrees for 20 minutes until a golden crust forms on top. You can pour sauce over all the pasta, depending on personal preference, making them softer.