Stuffed Conchiglioni

Name: Stuffed Conchiglioni
Total time: 5400 s
Yield: Serves 6 servings
Ingredients: 1 lb pasta conchiglioni (about 480 grams); 12 oz ground pork (about 350 grams); 1 carrot; 1 celery stalk; 1 onion; 2/3 cup white wine (150 ml); 3 cups tomato purée (700 ml); 7 oz mozzarella cheese (about 200 grams); 1/2 cup grated cheese (about 50 grams); Butter, salt, and pepper to taste

Maria Antonietta Lovecchio @MAL80

Stuffed Conchiglioni

Maria Antonietta Lovecchio @MAL80

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Ingredients

1 hour 30 minutes

Serves 6 servings

1 lbpasta conchiglioni (about 480 grams)
12 ozground pork (about 350 grams)
1carrot
1celery stalk
1onion
2/3 cupwhite wine (150 ml)
3 cupstomato purée (700 ml)
7 ozmozzarella cheese (about 200 grams)
1/2 cupgrated cheese (about 50 grams)
Butter, salt, and pepper to taste

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Steps

1 hour 30 minutes

1

Dice the vegetables and sauté them in a pot with a small amount of butter. Add the ground pork and brown it. Season with salt and pepper, pour in the white wine, and let it evaporate. Add the tomato purée and simmer the sauce until thickened, about 1 hour. Meanwhile, cut the mozzarella into cubes.
2

Cook the pasta shells until al dente, then cool them in a baking dish with a drizzle of oil. When the sauce is ready, fill each shell with a generous spoonful of sauce and one or two cubes of mozzarella.
3

Arrange the stuffed shells in a baking dish. Top with the remaining mozzarella cubes, the rest of the sauce, and the grated cheese. Bake at 350°F (180°C) for 20 minutes.