What are large shell pasta called? Stuffed pasta shells with minced meat in the oven and in a pan

Stuffed pasta shells - a dish originally from Italy. This is ideal for dinner or lunch. For the filling use minced meat from any kind of meat.

Large shells with minced meat in the oven - the basic principles of cooking

Large shells in Italy are called "conchiglioni". They are stuffed and baked in the oven. The most popular filling is minced meat. It can be from pork, beef, poultry or several types of meat at once. For juiciness, vegetables are added to the minced meat.

Large shells are laid out in boiling, lightly salted water and boiled, stirring regularly, until half cooked. Throw them in a colander and cool.

Minced meat is combined with chopped onion, pepper, salt and knead thoroughly to get a homogeneous viscous mass.

Conchiglioni are filled with minced meat and placed in a deep form.

So that the dish does not turn out dry, the shells are cooked in a sauce that is prepared on the basis of sour cream, ketchup, milk or cream.

Shells with minced meat are poured with sauce and baked until cooked in a preheated oven.

The dish can be cooked not only in the oven, but also in a slow cooker.

For cooking, use only durum wheat shells.

Recipe 1. Large shells with minced meat in the oven

Ingredients

minced meat - 400 g;

Russian cheese - 100 g;

bulb;

tomato paste - two spoons;

large shells - packaging;

spices.

Cooking method

1. Place a large pot of drinking water over moderate heat. Bring to a boil. Pour shells into it and cook until half cooked. Drain in a colander and chill.

2. Free the bulb from the husk. Rinse it and chop it up a little. Combine onion with minced meat. Season everything with spices, add salt and knead thoroughly with your hands until smooth.

3. Fill the shells with meat stuffing and place in a heat-resistant dish in a single layer.

4. In a deep cup, dilute the tomato paste with drinking water. Salt and season with spices. Stir. Pour shells with tomato sauce and put the mold in the oven, heated to 180 C. Bake for half an hour. Take out the form, sprinkle the dish with grated cheese and put another five minutes.

Recipe 2. Large shells with minced meat in the oven with bechamel sauce

Ingredients

300 g of large shells;

several branches of greenery;

600 g minced meat;

2 onions;

150 g of Russian cheese;

3 slices of garlic.

Sauce:

a liter of milk;

a pinch of nutmeg;

30 g plum oil;

100 g flour;

50 g plum butter.

Cooking method

1. Peel the garlic slices and onions. Wash the vegetables and twist through a meat grinder, or chop in a blender. Add vegetable mixture to minced meat. Pepper, salt and knead with your hands.

2. Place large shells in a large pot of boiling water, stir and cook for five minutes. Drain the pasta in a colander and rinse under running water.

3. Fill large shells with meat stuffing and lay in a single layer in a greased heat-resistant form.

4. Dilute the flour in half a glass of milk, stirring thoroughly so that no lumps remain. Pour the remaining milk into a saucepan, add the butter and bring to a boil over moderate heat. Pour the flour mixture into the boiling milk in a thin stream, stirring constantly with a spoon. Salt, pepper and season with ground nutmeg. Whisking constantly, bring the sauce to a boil.

5. Pour the sauce over the shells and bake until a delicious crust at 200 C. Sprinkle with cheese chips and send another five minutes to the oven.

Recipe 3. Large shells with minced meat in the oven with sour cream

Ingredients

large shells - packaging;

spices;

sour cream - 200 g;

any minced meat - 450 g;

onion bulb;

Dutch cheese - 250 g.

Cooking method

1. Boil drinking water in a large wide saucepan. Lightly salt it and pour out the shells. Cook, stirring occasionally, until half cooked. Drain the pasta in a colander and rinse under running water. You can sprinkle with vegetable oil so that they do not stick together.

2. Chop the peeled onion and combine with minced meat. Season the filling with spices and salt. Knead, lightly beating the minced meat on a bowl. Fill the shells with the resulting mass and lay them in a single layer in a heat-resistant form.

3. Finely grate the cheese. Put sour cream on a plate and combine with grated cheese. Mix with spices. Pour sauce over pasta. Put the mold in the oven, preheating it to 200 C. Bake for 25 minutes.

Recipe 4. Large shells with minced meat in the oven with mushrooms

Ingredients

large shells - 30 pcs.;

drain oil. - 30 g;

minced chicken - 500 g;

grows. oil - 10 ml;

champignons - 400 g;

garlic - three slices;

onion bulb;

cream 25% - 300 ml;

a mixture of grated cheese - 200 g;

fresh dill - a small bunch.

Cooking method

1. We clean the onion, wash it and chop it finely. Rinse the greens, dry and chop finely. We clean the mushrooms, rinse, dry on a paper towel and cut as finely as possible.

2. Pour a spoonful of vegetable oil into a heated pan. Pour the onion into it and fry, stirring constantly, over moderate heat until soft. Add the mushrooms and continue to cook, stirring, until all the juice from the mushrooms has evaporated. Put the minced chicken and mix with a spatula, carefully breaking up lumps, until the color changes. Salt, pepper and transfer the filling to a deep bowl. We cool.

3. Bring water to a boil in a large saucepan. Add salt and stir in pasta. Stir and cook until half cooked. We recline on a sieve and rinse, stirring.

4. Melt the butter in a saucepan and put finely chopped garlic into it. We fry for a couple of minutes. We add cream. Add here the oil left over from frying the filling. We pepper and salt. Spread half of the cheese mixture and cook until it melts. We take it off the fire.

5. Add the remaining cheese and finely chopped dill to the chilled filling. We beat in the egg and mix. We heat the oven to 180 degrees.

6. We fill each shell with stuffing and place it in a heat-resistant form. Pour the cheese sauce on top so that all the shells are covered with it. We tighten the form with foil and send it to the oven for half an hour. Then remove the foil and cook for another quarter of an hour.

Recipe 6. Large shells with minced meat in the oven in sour cream and tomato sauce

Ingredients

200 g of large shells;

fresh greens;

170 g homemade minced meat;

5 g ground red pepper;

olive oil;

50 g red onion;

1 slice of garlic;

50 g of ketchup;

1 pod of chili pepper;

100 g sour cream 10%.

Cooking method

1. Boil one and a half liters of water in a large saucepan. Add salt and add pasta to it. Cook for four minutes, stirring occasionally, until half cooked. Drain in a colander and drizzle generously with olive oil.

2. Salt minced meat, season with red ground pepper and mix thoroughly. Fry the minced meat in a well-heated pan with oil for ten minutes, carefully breaking up with a spatula, until the meat brightens. Put on a plate and chill.

3. Fill large shells with meat filling and place tightly in a mold. Peel the red onion from the husk, cut into slices. Remove the seeds from the chili pepper and cut into thin rings. Arrange the vegetables on top of the pasta.

4. Combine sour cream with ketchup, salt, add flour and some drinking water. Shake everything with a whisk so that not a single lump remains. Pour the sauce over the shells. Tighten the form with foil and put in the oven for half an hour. Cook at 180 degrees.

Recipe 6. Large shells with minced meat in the oven with vegetables

Ingredients

one small carrot;

large shells - 250 g;

garlic - three slices;

vegetable oil;

minced meat - 350 g;

fresh greens;

sour cream - 125 g;

spices;

large fleshy tomato;

small bulb.

Cooking method

1. Finely chop the peeled onion. Heat up the pan and put the mince into it. Pour in some water and add finely chopped onion. Simmer, carefully breaking up lumps of minced meat with a spatula.

2. Peel and wash the carrots. Finely grate the vegetable. Peel the garlic from the husk and pass through the press to the carrots. Add vegetables to skillet and stir well.

3. Pour boiling water over the tomato. Remove thin skin. Cut the pulp into small pieces. Add a tomato to the skillet. Put finely chopped greens here. Pepper, salt and simmer over moderate heat until all the liquid has evaporated.

4. Boil in a large amount of water, draining it and adding vegetable oil, until half cooked. In a separate bowl, combine ketchup with sour cream. Add grated garlic and spices, salt and mix until smooth. Finely grate the cheese. Drain the macaroni into a sieve.

5. Add two tablespoons of sour cream to the minced meat and mix thoroughly. Fill the shells tightly with stuffing. Grease a mold with oil and put the pasta in it. Pour the sauce into each shell. Dilute the remaining tomato-rolled mixture with water and pour the shells with sauce. Sprinkle with grated cheese. Put in an oven preheated to 180 C for 20 minutes.

• Fill the shells with warm filling using a small spoon.
• Pasta should be slightly undercooked.
• Bake stuffed shells with sour cream or tomato sauce.
• Sprinkle with grated cheese to give the dish an appetizing crust.

Hello dear readers website

Last night I puzzled for a long time over what would be delicious to cook. I dug a little into the recipes and decided that I want to cook stuffed pasta minced meat. True, there is a slight tautology in the name of the recipe, but the taste does not suffer from this, and this is the main thing in cooking. In my stuffed pasta recipe Bulgarian pepper was also present, but, unfortunately, I didn’t have it in stock, and I don’t feel like running to the store in a frost of 30 degrees because of one pepper. Epiphany frosts covered our Siberia today, again folk signs did not disappoint, well, at least one year can do without them. So, forgive me generously, I will cook pasta without this component.

To make pasta I need

• Large macaroni - 200g.
• Minced meat - 500 gr.
• Bow -2 pcs.
• Tomato -2 pcs.
• Carrot - 1 large
• Garlic -3-4 cloves
• Sour cream -2-3 tbsp. spoons
• Salt, pepper, herbs

First of all, I'll put the boots on to boil. My water boiled, I salted it and put the pasta into the boiling water, periodically stirring them with a spoon so that they stick to the bottom. I cook them until half cooked, no more than 4-5 minutes, put them in a colander, let the excess water drain.

First, I'll do some preparatory work, and then I'll take care of the filling. H I cut the onions finely, I decided to chop both onions at once, although they will not be used at the same time. In the process, I remembered the children's riddle "Grandfather is sitting, dressed in a hundred fur coats, whoever undresses him sheds bitter tears." You already understood that I managed to cry while I won both bulbs.

Moving on to other more friendly products. She rubbed the carrots on a coarse grater, set it aside to wait for her turn.

I chopped the tomatoes into small cubes so that they boil faster. When there are no fresh tomatoes in the house, you can use tomato paste, ketchup and canned tomatoes. Literally everything will do.

Now I'm going to start making the pasta filling. My minced meat is already ready, I twisted it in advance. I spread it in a pan and fry half the chopped onion in oil. I add minced meat to the onion, and fry it together with the onion until half cooked. 5-7 minutes no more. I spread the minced meat on a plate and let it cool down a bit.

Then I take boots and put minced meat inside each. I put the boots in a frying pan or in a baking dish, grease the bottom a little with oil, so that the pasta does not stick.

Now that all the boots are already stuffed

and put in a pan, I will prepare the sauce.

I fry the second half of the onion in a pan,

I add carrots and tomatoes to it.

Mix and fry everything together for 2-3 minutes.

I add 2 tablespoons of flour

then 2-3 tablespoons of sour cream

I mix everything, add water to the pan, let it boil, close the lid, reduce the heat and let the sauce simmer for about 5-6 minutes. Oh, I almost forgot, salt and pepper the sauce to taste. You can add any seasoning to your taste.

All the sauce is ready, pour the sauce on top of the pasta. So that the pasta is hidden under the sauce, if it is not enough, then the tops of the pasta will become stale. If necessary, you can add water.

I send the pan to the oven, heated to 180 degrees, for 20 minutes. After this time, we take out the pan, put the pasta on plates and serve.I tried for a very long time to take a more or less decent photo. pasta stuffed with minced meat. This is probably just the case when the taste of the dish is much better than its appearance. I didn’t succeed in making a more appetizing and tasty photo, and somewhere after the 20th or 30th frame I just gave up.

Well, that's all, they are already ready, and by the time the article is published, they have already been eaten. Try this pasta recipe, you won't regret it.

For lovers of "stuffed" recipes, I want to recommend another one, it turned out delicious, my family really liked it.

BON APPETIT

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Calories: Not specified
Cooking time: 45 min

Be sure to cook these delicious stuffed pasta shells with minced meat for your family, a recipe with a photo in a pan, which came to us from sunny Italy. What only Italians do not stuff pasta, but the most delicious ones are made with homemade minced meat in a sauce of sour cream and ketchup. Instead of ketchup, you can use tomato paste or stew fresh tomatoes in olive oil. For stuffing, they produce special large pasta in the form of shells or tubes, which are made from durum wheat so that they do not boil soft. Before cooking, pasta is boiled for a short time in salt water, so it is more convenient to fill it with stuffing, which is also brought almost to readiness. I would like to draw your attention to this one as well.
It will take 45 minutes to prepare. The ingredients in the recipe make 2 servings.

Ingredients:

- pasta "shells" - 200 gr.;
- homemade minced meat - 170 gr.;
- ground red pepper - 5 gr.;
- red onion - - 50 gr.;
- garlic - 1 tooth;
- chili pepper - 1 pc.;
- sour cream 10% - 100 gr.;
- ketchup - 50 gr.;
- wheat flour - 10 gr.;
- oil for frying - 10 gr.;
- olive oil;
- thyme;
- greenery;
- salt.

Recipe with photo step by step:

Pour 1.5 liters of hot water into a saucepan, add 2 teaspoons of table salt, throw pasta into boiling water. Cook for 4 minutes, until al dente. Drain in a colander and drizzle generously with extra virgin olive oil.




The meat filling must also be brought to half-cookedness. First, season the minced meat - add salt, ground red pepper, mix thoroughly.
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Then fry the minced meat in a well-heated pan, greased with frying oil. Cook for 12-15 minutes, stir.




We fill the pasta with the stuffing tightly, put it on the pan.




Add chopped red onion and finely chopped chili pod without seeds.






Put the pan on the stove, add the sauce. We make the sauce like this - mix low-fat sour cream, ketchup, salt and wheat flour with a whisk, add a little cold water so that it is not too thick.




We close the dish with a lid, cook over moderate heat for 20-25 minutes, sprinkle with thyme, herbs and pour ketchup before serving.




Bon appetit!

With a package of large stuffing pasta and a little culinary imagination, you can feed your family with a new dish every day. Each time it will taste different depending on the chosen filling.

Standard step by step recipe

Ingredients	Quantity
shells -	200 g
minced meat prepared with onions -	200 g
cream (33%) -	half glass
dry white wine	30 ml
bulbs -	bulbs;
garlic -	small clove
grated parmesan -	3 art. spoons
egg yolks -	2 pcs.
refined olive oil	30 grams
salt -	taste
Cooking time: 30 minutes	Calories per 100 grams: 245 kcal

If you are tired of the usual pasta as an ordinary dish, you can make it original and unusual. First, they must be boiled properly. Add a little salt, olive oil to boiling water and lower the pasta into the pan. Then fill with minced meat.

How to cook stuffed pasta shells with minced meat:

1. Boil the shells in salted water according to package directions.
2. While they are cooking, you need to chop the onion and prepare the minced meat;
3. Heat the oil in a frying pan, put a whole clove of garlic in it, remove it after 30 seconds. Fry the onion for 3 minutes, then pour the wine into the pan and evaporate it for half a minute;
4. Combine one egg yolk with cream and parmesan, pour the sauce into the pan. Bring to a boil over low heat;
5. Stuff the boiled shells with minced meat, put in the sauce, mix gently and simmer for 8 minutes;
6. Put the finished pasta on a plate, sprinkle with parmesan.

How to stuff pasta with minced meat and cheese

Pasta often becomes undeservedly disliked due to improper preparation. There are secrets here. Put shells only in salted water, adding olive oil.

You will need:

• 300 g pasta;
• 200 g of any prepared minced meat;
• 20 ml soy sauce;
• bulb;
• 60 grams of tomato paste;
• 50 grams of refined oil;
• 80 grams of grated cheese;
• 3 tomatoes.

Shells can be cooked in 40 minutes. In the finished dish, there are 276 kcal per 100 grams.

Cooking:

Step 1

Finely chop the onion and fry in oil, add minced meat, tomato, soy sauce to it, simmer until minced meat is ready.

Step 2

Boil macaroni separately, in a large amount of salted boiling water. Throw them away in a colander. After all the water has drained, you can start stuffing. Spoon the filling into each shell with a teaspoon.

Step 3

Prepare a baking dish by greasing it with oil. Put stuffed pasta, sliced ​​\u200b\u200btomato slices on them, sprinkle everything with grated cheese.

Step 4

Heat up the oven. Put a dish in it, cook for 20 minutes. If there is no oven, you can use the stove, just make the minimum fire and cover the pan with a lid.

Stuffed pasta with minced meat in sauce in a slow cooker

In this recipe, the main thing is to prepare a homogeneous sauce. Boil dry shells or not - the choice is yours.

You will need:

For sauce:

• a liter of milk;
• half a pack of oil;
• 100 grams of flour.

Stuffed shells will be ready in 45 minutes. One serving contains 299 kcal.

Cooking:

1. Chop the onion, bacon, carrot, celery root very finely. Put a piece of oil into the multicooker bowl, add all the prepared vegetables and turn on the “frying” function. Set time - 5 minutes;
2. Add minced meat to vegetables, mix and cook for 10 minutes;
3. Stuff dry shells with the resulting filling;
4. Prepare the sauce in a slow cooker. Melt a little butter in a container and mix it with flour, add hot milk in a thin stream. Boil all this mass in the “multi-cook” mode, 3 minutes will be enough;
5. Put the stuffed shells in the sauce, top with mozzarella slices. Cook 20 minutes. This dish looks beautiful and appetizing, and therefore it can even be put on the festive table.

How to cook stuffed shells with vegetables

Pasta can be cooked without minced meat, it turns out delicious too. To do this, boil the shells until al dente - ready-made pasta is soft on the surface, but harsh on the inside.

Then dump the shells into a colander and drain off the excess water. Do not rinse with cold water. After that, proceed to the most important moment - the preparation of the vegetable filling.

You will need:

The total cooking time will be 35 minutes. In one portion - 230 kcal.

Cooking:

1. Boil half a pack of large shells;
2. Lightly boil the cauliflower and broccoli, cut into small cubes. Cut carrots, zucchini, fresh tomatoes into cubes and fry in oil. Add cauliflower, broccoli, a handful of peas to them, mix;
3. Fill the shells with the prepared filling;
4. Take tomatoes, dip them in boiling water and remove the skin from them. Then chop the tomatoes, sprinkle with chopped garlic, basil, salt and hot pepper;
5. After that, put the boiled shells filled with vegetable filling in a frying pan, greased with oil, add the cooked tomato sauce. Simmer for 15 minutes.

How to cook a sweet dish

Sweet stuffed pasta shells with cottage cheese is a dish for a quick breakfast. Everyone likes it, it tastes like dumplings.

Ingredients:

• 250 grams of homemade cottage cheese;
• egg;
• 40 sugar;
• half a pack of shell pasta;
• a pinch of regular salt.

Pasta with cottage cheese is cooked for 15 minutes. 100 grams of the finished dish contains 210 kcal.

Cooking:

1. Boil the pasta according to the directions on the box. If there are more people who want to dine, just increase the number of shells;
2. Put the pasta to boil. At this time, take care of the filling. It is important that the curd filling is homogeneous. Therefore, it must be thoroughly rubbed, mixed with an egg, fine sugar;
3. When the shells are ready, put them on a plate and carefully stuff them with curd mass;
4. Put the pasta in a wide frying pan (or stewpan), add a little hot water, cover with a lid, simmer for several minutes, avoiding a violent boil;
5. Remove the finished shells with a slotted spoon, put on a plate. Ready!
6. Serve hot, drizzle with sour cream, butter, fruit syrup, honey or your favorite sweet sauce.

Cooking Notes

1. Tips for making the shell sauce: toss basil leaves with olive oil and parmesan, season with salt and pepper, add minced garlic clove if desired;
2. In order for the garlic to give its aroma to the oil, it must be put only in heated oil, removed after a few seconds, and only after that you can add fresh tomatoes or in their own juice, chopped fresh basil and spices;
3. Pasta "shells" will turn out delicious and shiny if you add 20 grams of olive oil to a pot of water;
4. In order for the pasta to “cling” the sauce perfectly, they cannot be washed with water;
5. When stuffed shells are stewed in a pan, a little hot water should be added during cooking;
6. Tips for preparing cottage cheese filling: rub homemade cottage cheese through a sieve, add fine sugar, chicken yolk, melted butter, a pinch of salt to it, mix all the ingredients well;
7. If you use frozen vegetables for stuffing, then you do not need to thaw them before cooking, put them in a frying pan and cover with a lid. In this case, frying vegetables will take less time;
8. Don't forget to put the creamy sauce in the bowl of the multicooker along with the stuffed shells. With it, the dish will turn out very tender.

Bon appetit!

They are considered everyday and quite simple. However, even from them you can cook a real masterpiece that will decorate the festive table. One of these dishes is shells with minced meat. Large pasta stuffed with delicious sauce looks quite unusual and appetizing.

Ingredients for stuffed shells

First of all, large ones are needed. They are also called conchillons, lumakoni, cannelloni. This pasta is widely used in Italy for the preparation of both main dishes and appetizers and desserts. They are in the form of tubes, shells. You need to take them about half a kilogram. Minced meat (pork, beef, assorted) is used as a filling in the classic recipe. You also need to take 1 onion and 1 carrot. For the meat filling, you need 1 egg. If we stuff shells according to a simple and well-known recipe, then sour cream, tomato paste, and greens are used for the sauce.

Cooking process

First of all, you need to prepare the filling. Minced meat is salted, pepper, other spices, and onions are added. Then an egg is beaten in. So, now we stuff the shells. It is important to put a little more minced meat, as it will decrease in volume during cooking. Place in a saucepan or baking dish and pour over the sauce. Shells should be completely covered with it. Simmer until pasta is fully cooked. For the first 20 minutes, the form can be covered with foil. After about 40 minutes, shells with minced meat will be ready. Put them on a plate and pour over the sauce. If desired, you can sprinkle with herbs or grated cheese.

Sauce for the dish

(shells) minced go well with bechamel sauce. It's easy to prepare. To do this, melt 150 grams of butter in a frying pan. Add 2 tablespoons of flour to it. Stir this mixture thoroughly and carefully pour in 150 grams of warm cream. It is important to ensure that no lumps form. The sauce should be salted and peppered. Another variation of the filling is from cheese and sour cream. Hard cheese should be grated on a fine grater and mixed with sour cream. Then you need to add a couple of tablespoons of wine and salt. Large stuffed shells can also be served with tomato filling. To prepare this sauce, thinly sliced ​​onions, along with garlic, are fried in a small amount of oil. Then diced tomatoes and a small amount of sour cream are added to the pan. The sauce must be thickened with flour. The main rule when preparing filling for stuffed shells is that there should be a lot of it. All pasta must be completely covered with sauce, otherwise the ends that will be on the outside will not cook.

Cooking features

Some housewives pre-boil them before stuffing the shells. This is necessary in order to reduce the cooking time. In addition, if we stuff shells with salad or sweet stuffing, then they, accordingly, should already be cooked. To do this, the pasta is boiled in a large saucepan, there should be enough space so that the shells do not stick together and stick to the walls of the dish. You need to cook them for 10-12 minutes until al dente - so they remain quite elastic and do not lose their shape. It is best to try one, so you can accurately determine the state of readiness. Then the water is drained, the pasta is rinsed with cold water and spread on a large dish. So they should stand for a while and cool. You can cook stuffed shells in a slow cooker. Filled macaroni are laid out in a bowl and poured with sauce. Then we set the “Baking” mode for 20 minutes, after this time we turn on the “Extinguishing” mode for 30-40 minutes. In general, to cook large shells in a slow cooker, you can use different modes, including steaming.

Seafood pasta filling

To diversify your diet, you can use shrimp as a filling. If we stuff shells with such a filling, then they must already be pre-boiled. Ready seafood must be cleaned, finely chopped and mixed with squeezed garlic, grated cheese and herbs. This filling is sprinkled with lemon juice and olive oil. Another filling option is from canned fish. Sardine, pink salmon are kneaded with a fork, grated boiled egg, cheese (hard or melted) and mayonnaise are added. You can also finely chop the green onion. Shells are stuffed with all this. Fish fillets are also great. Finely chop it, add carrots and onions. Raw pasta is stuffed with minced meat, poured with creamy sauce and sent to the oven. Another variation is crab sticks and melted cheese.

Shells and Stuffing Ideas

For the preparation of stuffed pasta, you can use any kind of cheese: cottage cheese, cheese, feta. It is mixed with finely chopped herbs, garlic, if necessary, salted. Pairs well with cheese and nuts. If the filling (for example, from cheese) is a bit dry, then add sour cream or matsoni. An original appetizer will turn out if you add finely chopped pickled cucumber to the cheese. For meat filling, you can use chicken. It must first be boiled or fried with onions and carrots, you can add champignons. A great option for quick cooking is a sausage or ham filling. You can fry onions to it and add chopped sausages to the pan for a few minutes. Then mix it all with grated hard cheese. In general, you can use any toppings or salads to prepare a snack with stuffed shells. The main thing is that their components are interconnected with sour cream, mayonnaise, cheese. Another option for minced meat is finely diced tomato, pepper, cucumber with olive oil.

Stuffing shells with sweet stuffing

For lovers of sweets, we recommend preparing a filling based on cottage cheese. You can add a variety of products to it: sugar or honey, vanilla, nuts, raisins, candied fruits, berries or fruits. So that the filling is not dry, one or two eggs are added to the cottage cheese. The shells are stuffed and laid out in a baking dish. Pour in sour cream and send to the oven until the pasta is ready. You can sprinkle them with sugar and cinnamon on top. Serve hot with jam or sour cream sauce.