23/09/2025
CONCHIGLIONI is a recipe for stuffed shell pasta, which is a type of lasagna my own recipe. # #
Ingredients:
* Large shell pasta (Conchiglioni)
* Meat sauce (pre-cooked)
* Cooking cream
* Béchamel sauce (pre-made)
Instructions:
* Prepare the Pasta: Boil the large shell pasta according to the package directions until it is al dente. Drain the pasta and set it aside in a large bowl.
* Fill the Shells: Take each cooked pasta shell and fill it with the meat sauce. The video shows the cook using their hands to fill each shell individually. Place the filled shells in a single layer in a large, oven-safe glass dish.
* Add the Cream: Drizzle cooking cream over the filled pasta shells.
* Add the Béchamel Sauce: Spoon the pre-made béchamel sauce over the top of the pasta shells, covering them completely.
* Bake: Bake the dish until the sauce is bubbly and the pasta is heated through. The video does not show the baking process or time, but this dish is typically baked at around 375°F (190°C) for 20-30 minutes, or until golden brown on top.
Explanation:
This recipe is a simplified version of stuffed shell pasta, a classic Italian-American dish. The cook has already prepared the meat sauce and béchamel sauce, which are the main components of a traditional lasagna. By using large shells instead of flat lasagna noodles, they create individual, handheld portions that are easier to serve. The layered sauces—first the meat sauce inside the shells, then the cooking cream and béchamel on top—combine to create a creamy and savory baked pasta dish.
