Conchiglioni Stuffed with Nero di Maremma

Name: Conchiglioni Stuffed with Nero di Maremma
Total time: 4500 s
Yield: Serves 1 serving
Ingredients: 2 3/4 oz (80 g) dried Conchiglioni or Lumaconi pasta shells; 1 Cinta Senese or Nero di Maremma sausage (or substitute with high-quality Italian pork sausage); 3 1/2 oz (100 g) ground beef shoulder or chuck (preferably Chianina, or substitute with high-quality ground beef); 1 medium yellow onion; 1 small celery stalk; 1/2 carrot; 1 handful frozen peas; 4 white button mushrooms; 1 cup whole milk (250 ml); 1 tablespoon all-purpose flour; 1 3/4 oz (50 g) unsalted butter; 3 1/2 oz (100 g) Grana Padano cheese; 1/3 small white scamorza cheese; 1 small mozzarella ball; Salt, nutmeg, extra-virgin olive oil

Gianfranco Portuese @cook_22810876

Baked pasta is a classic of Italian cuisine. This recipe offers a unique and delicious twist on the usual pasta shapes or lasagna noodles with Bolognese sauce. Here, large pasta shells (Conchiglioni or Lumaconi, depending on the brand) are filled with a white meat sauce made from Cinta Senese sausage and ground Chianina beef. The fun 'little boats' you create, along with the distinctive flavor of high-quality ingredients, will surprise both the eyes and the palate of every guest! This isn’t a particularly budget-friendly or light dish, but it’s definitely worth the indulgence!

Gianfranco Portuese @cook_22810876

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Ingredients

1 hour 15 minutes

Serves 1 serving

2 3/4 oz (80 g)dried Conchiglioni or Lumaconi pasta shells
1Cinta Senese or Nero di Maremma sausage (or substitute with high-quality Italian pork sausage)
3 1/2 oz (100 g)ground beef shoulder or chuck (preferably Chianina, or substitute with high-quality ground beef)
1medium yellow onion
1small celery stalk
1/2carrot
1 handfulfrozen peas
4white button mushrooms
1 cupwhole milk (250 ml)
1 tablespoonall-purpose flour
1 3/4 oz (50 g)unsalted butter
3 1/2 oz (100 g)Grana Padano cheese
1/3small white scamorza cheese
1small mozzarella ball
Salt, nutmeg, extra-virgin olive oil

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Steps

1 hour 15 minutes

1

Finely chop the onion, celery, and carrot. Sauté them over low heat in a little butter and a drizzle of olive oil for 5 minutes until softened. In a separate pan, brown the crumbled sausage, then add the ground beef after a few minutes.
2

Once the meats are browned, deglaze with a splash of white wine. Add the sautéed vegetables, peeled and sliced mushrooms, and peas. Cook for a few more minutes, then remove from heat.
3

Meanwhile, bring a pot of salted water to a boil and cook the pasta shells until just under al dente. In another saucepan, melt the remaining butter, add the flour, and whisk well. Gradually add the milk, stirring constantly to prevent lumps. Add a pinch of salt and a generous grating of nutmeg. Stir frequently and remove from heat when the béchamel sauce starts to thicken.
4

Cut the scamorza into small cubes and mix it into the cooled meat sauce along with half of the grated Grana Padano. Dice the mozzarella and set aside.
5

Once everything is ready, fill each pasta shell with the meat sauce and arrange them in a single layer in a small baking dish. Top the stuffed shells with the mozzarella cubes, pour over the béchamel sauce (making sure to cover all the pasta so the edges don’t dry out), and sprinkle with the remaining grated cheese.
6

Bake at 350°F (180°C) for 20 minutes, or until the top is lightly golden.
7

Let cool for a few minutes before serving. Enjoy with a glass of Morellino di Scansano or Ciliegiolo di Maremma wine.