Tag: pasta

Conchiglioni stuffed with meat sauce by Benedetta Rossi. More than lasagna or baked pasta. The first one at Easter that can be done in 10 minutes – Gordon Ramsay’s version

conchiglioni stuffed with sauce


conchiglioni stuffed with sauce

Conchiglioni stuffed with ragù they represent a timeless Italian Sunday dish. It is an appetizing first course, ideal for lunches with family or friends. In addition to being scenographic and delicious, this recipe is incredibly simple to make like all of the chef’s Benedetta Rossi. Stuffed conchiglioni are an authentic delight, a perfect alternative to classic lasagna or baked pasta. It is also ideal to use leftovers from the fridgeavoiding waste and offering something genuine and pleasant to the table.

Conchiglioni stuffed with ragù

Ingredients x 4

  • conchiglioni 250 g
  • tomato puree 700 ml
  • bechamel 500 ml
  • minced veal meat 300 g
  • minced pork 300 g
  • onions 130 g
  • grated parmesan 60 g
  • carrots 120 g
  • white wine 150 ml
  • water 150 ml
  • extra virgin olive oil 2 tablespoons
  • basil
  • fine salt

Preparation

The first thing to do to prepare shells stuffed with ragù it is chopped carrot and onion. In a pan, pour a drizzle of oil and add the salt, then add the onion and carrot, leaving to cook over medium heat for 5 minutes. Add minced veal and pork, mix well and cook for a further 8 minutes. Add the white wine and let it evaporate over a high heat. Pour the tomato puree and the water together with a few basil leaves. Mix and let cook for 40 minutes. At the end of cooking, let the ragù cool for at least 10 minutes.

In the meantime, boil the conchiglioni in boiling salted water for 5 minutes, then drain them al dente and place them on a tea towel. Place them upside down so that any water can drain and be absorbed by the cloth. Prepare the bottom of a baking dish with a layer of bechamel and 4 tablespoons of ragù. Arrange the shells with the opening facing upwards. Using a piping bag, stuffed conchiglioni with ragù. Cover the conchiglioni with a layer of bechamel and add the grated cheese on top. Cook in a static oven at 200 degrees for 20 minutes. Your shells stuffed with ragù they are ready.

Read also: Conchiglioni with bechamel and smoked salmon, the delicious and super quick appetizer

conchiglioni stuffed with sauce

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Spring diet: minus 7 kg in 5 days – Gordon Ramsay’s version

Spring diet: minus 7 kg in 5 days


There spring has finally arrived, bringing with it a rich variety of fresh and colorful products which encourage a light and healthy diet. This season, nature offers us a wide range of ingredients that not only satisfy the palate, but also bring numerous health benefits. Let’s discover together how to follow a spring diet, fit with seasonal products.

Benefits of the spring diet

Spring is the ideal time to fill up on vitamins and antioxidants thanks to the wide range of fruit and vegetables available. Artichokes are rich in fiber and antioxidant substances that aid digestion and protect the liver. Strawberries, rich in vitamin C, are perfect for strengthening the immune system and fighting inflammation. Asparagus is also a precious ally in spring, thanks to its diuretic and purifying properties.

Fresh and tasty recipes

To make the most of seasonal products, it is important to prepare light and nutritious dishes that enhance the flavors and properties of the ingredients. A delicious spring salad with arugula, strawberries and almonds is a great choice for a light and colorful lunch.

Vegetable soups, enriched with peas and carrots, are a healthy and nutritious option for a light and refreshing dinner. Pasta-based first courses, such as spaghetti with asparagus and cherry tomatoes, are also an excellent solution for a complete and tasty meal.

The spring diet offers a wide variety of fresh and nutritious ingredients that allow you to stay fit and enjoy tasty, light dishes. Choosing seasonal products and preparing creative and healthy recipes is the secret to making the most of this season rich in colors and flavors.

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