Conchiglioni with minced meat
2 servings
35 minutes
Conchiglioni with minced meat is a true masterpiece of Italian cuisine, combining the tenderness of pasta and flavorful filling. These large shells, which perfectly hold the filling, first appeared in Naples where pasta holds a special place in culinary culture. Filled with juicy minced meat and cheese, they gain softness and richness. Baked in a creamy sour cream sauce with aromatic herbs, conchiglioni reveal delicate dairy notes while the stretchy cheese completes this symphony of flavors. The dish is perfect for both family dinners and festive tables, highlighting the coziness of Italian cuisine. Serve with a glass of white wine and fresh herbs – enjoy the traditions of the Mediterranean!
1
Heat vegetable oil in a pan. Add finely chopped garlic and sauté for 15-20 seconds. Add the minced meat and fry until cooked.
- Finely chopped garlic: 2 teaspoons
- Mince: 200 g
2
Boil the conchiglioni until half-cooked.
- Conchiglioni (large shells): 15 pieces
3
Mix the minced meat with a small amount of grated cheese. Carefully spoon the meat and cheese mixture into the conch shells.
- Mince: 200 g
- Grated cheese: 100 g
4
Place the stuffed shells in a baking dish with high sides.
5
Whip the sour cream with the cream, add salt, pepper, and dried herbs. Pour this mixture over the conchiglie.
- Sour cream: 100 g
- Single cream 10% fat: 200 ml
- Dried herbs (mixed greens): 3 teaspoons
- Dried herbs (mixed greens): 3 teaspoons
6
Place in a preheated oven at 180 degrees for 20 minutes. After 20 minutes, sprinkle cheese on top and leave for another 5-7 minutes.
- Grated cheese: 100 g