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Ideal for stuffing are "shells" or conchiglioni, as they are called in Italy. In the homeland of pasta, housewives make them not only with minced meat, but also with vegetables and seafood. There are even original options - with cottage cheese, cherries or fruits.

Step 1

Take a saucepan, pour 1.5 liters of water into it, put it on high heat and add a little salt. Put the conchiglioni into the boiling water. As soon as they boil, reduce the heat to medium and continue to cook for 10 minutes. As soon as the pasta is cooked, take it out of the saucepan and put it in a colander. Rinse thoroughly under running water.

Step 2

Heat olive oil in a frying pan and put the mince in. Add a small amount of tomato juice and, stirring thoroughly, fry the filling for about 10 minutes.

Step 3

Grate the hard cheese on a large grater. Finely chop the garlic. Take a deep bowl, mix the cheese, garlic, cream, paprika and oregano in it.

Step 4

Stuff the finished conchiglioni – use 1 teaspoon of minced meat per shell. Cover the baking dish with foil. Place the shells with meat in it. Pour over the creamy sauce and put in the oven for 15 minutes.