Conquilioni with cream sauce

Just one pasta What are not pasta! Spaghetti, horns, shells, tubules and dozens of wonderful species. And each kind of pasta is unique and interesting in its own way. By the way, they are also prepared in different ways. And this recipe is another variation on the perfect topic of pasta. In a sense, this dish reminds old good pasta in the Navy, in which meat mincemeat is added. But if you just dream up, add spices and choose an original kind of pasta, you will get a completely different and even festive dish. Let's try! In this recipe, we will fill with flesh conquelion - large seashells. And in order to give the dish a note of tenderness - we bake them in a creamy sauce.

Just one pasta What are not pasta! Spaghetti, horns, shells, tubules and dozens of wonderful species. And each kind of pasta is unique and interesting in its own way. By the way, they are also prepared in different ways. And this recipe is another variation on the perfect topic of pasta. In a sense, this dish reminds old good pasta in the Navy, in which meat mincemeat is added. But if you just dream up, add spices and choose an original kind of pasta, you will get a completely different and even festive dish. Let's try! In this recipe, we will fill with flesh conquelion - large seashells. And in order to give the dish a note of tenderness - we bake them in a creamy sauce.

Ingredients:

• Pasta figured 150 g
• Pork forcemeat 200 g
• Carrots 0.5 pcs.
• Tomato juice 50 ml
• Green onion 0.25 bunch
• Oregano dry 2 g
• Basil dry 2 g
• Paprika sweet ground 2 g
• Black pepper powder 2 g
• Salt 0.25 tsp.
• Olive oil 2 tbsp. l.
• Garlic 3 denticles
• Cream 200 ml
• Cheese hard 100 g

Instructions

• Step 1 We will need 150 grams of seashells, 200 grams of minced meat (you can take any or a mixture), liquid cream, hard cheese, green onions, 0.5 carrots, 3 cloves of garlic, tomato juice, salt, black and sweet ground pepper and other spices.
• Step 2 Carrots rub on a large grater, the onion finely chopped.
• Step 3 Mix the minced meat, carrots, onions, salt and spices and mix thoroughly.
• Step 4 Conquilion is lowered into boiling water and boiled for about 10 minutes.
• Step 5 Preheat the olive oil in a frying pan and lay out the mince. Add the tomato juice and carefully mix the minced meat in a frying pan, so that there are as few clumps as possible and fry over medium heat for 10 minutes.
• Step 6 Put the Conquelion into a colander and rinse well.
• Step 7 We rub the cheese on a large grater and finely chop the garlic.
• Step 8 Mix the garlic, cheese and cream and mix well the resulting mixture.
• Step 9 Conquerioni is stuffed with roasted minced meat (about one teaspoon per shell), laid out on a baking sheet covered with foil. We fill the shells with sauce and put it in a preheated oven for 180 ° C for 15 minutes.
• Step 10 Conquilion Ready! The dish is best served hot.