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Appetizing Stuffings for Conchiglie

Plamena M.Plamena M.
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Conchiglie are a type of pasta, filled with stuffing. They are just one among the numerous types of pasta but are preferred because they can hold enviable amounts of stuffing. And it can always be different.

To make some, buy a 14 oz (400 g) package of the product. Here are a few recipes for conchiglie:

Conchiglie with Spinach and Nuts Stuffing

Ingredients: 14 oz conchiglie, 17.5 oz Spinach, 1 bunch fresh basil, 2 garlic cloves, 2 oz parmesan, 2/5 cup pine nuts, 2 tbsp olive oil, salt and black pepper to taste.

Preparation: Clean the spinach and basil of the stems and withered leaves. Wash and drain them well. Peel the garlic cloves and chop them finely.

Conchiglie with Spinach

Combine the spinach, basil, garlic, parmesan and half the pine nuts and put them in a blender. Blend gradually, pouring in 2 tsp (10 ml) of the olive oil at a time. Season the result with salt and black pepper to taste and put it in the fridge.

Prepare the conchiglie according to package directions. Boil them in salted water, then drain and leave them to dry. Fill each one with the prepared stuffing. Arrange the conchiglie in a tray sprinkled with a little olive oil. Spray on the rest of the olive oil on top and put in the over for 10 min. at 360°F (180º С).

While the conchiglie are baking, bake the rest of the pine nuts in a dry pan until golden. Sprinkle them over the ready products while still warm. Serve immediately.

Conchiglie with Mince Stuffing

Conchiglie with Mince

Ingredients: Half a packet of conchiglie pasta, 14 oz beef mince, 1 cup tomato juice, 1-2 large garlic cloves, 2-3 tbsp oil/olive oil, oregano, black pepper, 1 cup sugar, 3 1/3 tbsp white wine, 3 tbsp soya sauce, 7 oz cheese.

Preparation: Boil the pasta according to package directions. Once ready, transfer it to a pot with cold water so it doesn't stick. Set aside 1 cup of the water in which it was boiled.

Heat a little of the oil in a pan. Add some of the tomato juice and mince. Mash well until crumbled. Then, add the remaining juice, wine, soya sauce and the sugar. Saute until the liquid evaporates. Add the spices, pressed garlic cloves and braise 1-2 min.

Remove the pan from the stove. Fill the conchiglie with the prepared stuffing and arrange them in an oven dish. Pour on the water that you set aside. Sprinkle the grated cheese on top. Bake in a preheated 390°F (200 °C) oven until reddened.