"Shells" in creamy sauce

Name: "Shells" in creamy sauce
Total time: 40 min
Yield: 2
Cuisine: Italian
Ingredients: Conchiglioni pasta - 150 g; Olive oil - 34 g; Homemade minced meat - 200 g; Tomato juice - 36 g; Cream 20% fat - 200 g; Hard cheese - 100 g

Cookinero 16 Mar 2025

6900

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.

How to cook "Shells" in creamy sauce

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.

"Shells" in creamy sauce - FAQ About Ingredients, Baking Time and Storage

Can I substitute conchiglioni with another type of pasta?

Yes, you can use jumbo shells or even manicotti if conchiglioni aren’t available. Adjust cooking times based on package instructions.

What can I use instead of minced meat for a vegetarian version?

For a vegetarian option, replace minced meat with crumbled tofu, lentils, or finely chopped mushrooms for a similar texture and flavor.

How can I make this dish low-carb?

Use low-carb pasta alternatives like zucchini noodles or eggplant slices rolled with the filling, and reduce heavy cream or replace it with Greek yogurt.

How long can I store leftovers in the fridge?

Store leftovers in an airtight container for up to 3–4 days. Reheat in the oven or microwave until thoroughly warmed.

Can I freeze stuffed shells for later use?

Yes, assemble and freeze unbaked shells (without sauce) in a sealed container for up to 2 months. Thaw overnight before baking with sauce.

What sides pair well with this dish?

Serve with a fresh green salad, garlic bread, or roasted vegetables for a balanced meal.

Can I use a different cheese in the sauce?

Yes, Parmesan, Pecorino, or smoked Gouda would work well for added depth. Adjust seasoning to taste.

How do I prevent the shells from sticking together while cooking?

Stir occasionally during boiling and rinse thoroughly with cold water after draining to stop sticking.

What’s the best way to reheat leftovers without drying them out?

Cover with foil and reheat at 350°F (175°C) for 10–15 minutes, or microwave with a splash of water to retain moisture.

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