Filled Conchiglioni

Filled Conchiglioni

Abundant rations, sublime #PastaYourWay delicacies

VIDEO RECIPE by Deborah Lumachi

Ingredients

Ingredients (4 people)

250 g of conchiglioni Berruto 1881

For the ragù

2 carrots

1 rib of celery

1 onion

1 clove of garlic

1 sprig of parsley

1 vegetable nut

150 g of ground beef

100 g of minced pork

1 sausage

500 l of tomato sauce

½ tube of concentrated tomato

1 glass of red wine

Extra virgin olive oil / salt / pepper to taste

For the bechamel

2 tablespoons of flour type 00

60 g of butter

Nutmeg and salt to taste

For the stuffing

300 g of frozen spinach

500 g of cottage cheese

50 g of grated Parmesan

1 egg

1 tablespoon of breadcrumbs

1 mozzarella

Salt / pepper / nutmeg to taste

Preparation

Chop all the smells with the blender
Pour a little extra virgin olive oil into a non-stick pan (large), then add the blended herbs, salt, pepper and 1 nut
Fry everything over low heat for a few minutes.
In a bowl, mix the minced meat with the sausage
When the smells are browned, add the meat mixture obtained and the concentrated tomato, then brown everything with the addition of the wine
Let it evaporate and add the tomato puree
Cook for 3 hours over low heat, stirring occasionally with a wooden spoon
Once the ragù is ready, prepare the conchiglioni: thaw the spinach and chop coarsely
Put them in a bowl with the ricotta, egg, breadcrumbs, then add enough salt, pepper and nutmeg and mix everything until you get a homogeneous mixture
For the béchamel, melt the butter with a little salt in a non-stick pan, then remove it from the heat and add the flour, then put it back on the heat and let it brown for a few minutes. continuing to mix and gradually adding the milk until it comes to a boil, then let it cool
Cook the pasta in salted water for 8 min., Drain and pass it in cold water
Stuff the conchiglioni with the ricotta and spinach mixture
Spread a little béchamel on a non-stick pan, then place the stuffed conchiglioni on top and, between one conchiglione and another, put the diced mozzarella
Cover the surface with a pour of the remaining béchamel, then pour the sauce over it, finally sprinkle the grated cheese
Bake everything in a pre-heated oven at 200 ° C for 30 min. and let it rest for a while before serving