Stuffed lumaconi pasta
Large pasta shells filled with a rich meat filling perfect for special occasions
- Prep time
- 30 min
- Cook time
- 1 hr
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 300 g Lumaconi or Conchiglioni pasta
- 300 g minced beef
- 250 g tomato pulp / peeled tomatoes
- 1 onion (peeled and finely sliced)
- 50 g parmesan (grated)
- 150 g fresh ricotta
- 300 ml milk
- 30 g butter
- nutmeg
- 50 g flour
- Olive oil (for cooking the meat)
- Salt and pepper (to taste)
- 2 medium red onions (peeled and chopped)
- 2 red peppers (deseeded and cut into small pieces.)
- 1 tbsp brown sugar
- Aged Balsamic vinegar or balsamic cream
- 500 g fresh spinach leaves
- 120 g grana padana or parmesan (grated (for 4 baskets))
Instructions
- 1
In a saucepan, melt the butter over a low heat, add the flour and stir until you have a white roux.
- 2
Add the milk little by little and keep on the fire until the sauce thickens.
- 3
Season with salt and nutmeg and set aside.
- 4
In a pan fry the finely sliced onion in oil.
- 5
Add the meat once the onion starts to become translucent,
- 6
let the meat brown and add the tomato sauce.
- 7
Cook for about 20 minutes, season with salt and pepper
- 8
When the two sauces (béchamel and meat) have cooled slightly mix them and add the ricotta.
- 9
Mix everything together well and allow to cool further.
- 10
Cook the pasta al dente in boiling salted water, drain it and quickly run cold water over it.
- 11
Using a teaspoon fill each pasta shape and arrange them in a baking dish.
- 12
Sprinkle with Parmesan.
- 13
Put them in a hot oven (180°) to brown for a 5-10 minutes. Serve immediately .
- 14
cook the spinach before and then just reheat with a little butter and nutmeg before serving.
- 15
Fry the peppers first for 5 minutes.
- 16
Add the onions.
- 17
When the onions start to become transparent sprinkle with brown sugar, lower the heat and simmer covered for 15-20 mins.
- 18
Add a few drops of aged balsamic vinegar or balsamic cream a couple of minutes before the end of cooking. Stir well and serve.
- 19
I used ready grated cheese. I got 3 baskets from one 90 grm packet of cheese
- 20
Heat a 10" skillet over medium-high heat.
- 21
Sprinkle cheese (I just used what seemed to look right, didn't really measure) into a disk shape in pan
- 22
Allow cheese to get golden underneath, then carefully turn it over using a spatula.
- 23
As soon as the other side starts to turn golden quickly remove the cheese and drape it over an upside-down glass or small bowl and form into a bowl.
- 24
Allow to cool completely. Repeat instructions until you have the number of baskets needed.