Conchiglioni Ripieni Al Forno Al Ragu Di Carne

Conchiglioni are common in Campania, Italy. Smaller "seashells" are called conchigliette, the average sized are called conchiglie. They can be filled with soups, ricotta, mozzarella, ragout, spinach or tomatoes. In this recipe they will be filled with minced meat. The original recipe is baked all in one roasting pan, for hygenic reasons I will sauté the minced meat before I put it all together, just to be sure.

Ingredients:

• 1 bag of conchiglioni (500grams)
• 1 bottle of tomato sauce (300ml)
• 1 glas of artichokes in oil (300grams)
• 1 bag of gratin cheese (500grams)
• 2 servings of minced meat (500grams, sautéd)
• 1 glas of olives (150grams)
• 2 stalks celery
• spices

Preheat your stove to 180°C(350°F).

When pasta is extruded through a die, the pressure creates heat and thereby coat the coarse wheat. This procedure is called pastification and it blocks starch hydration. Thus I prefer to precook the pasta for 5 minutes, since I sautéd the minced meat.

Take a roasting pan and fill it with half of the bottle of tomatoe sauce.

The artichokes need to be drained, since the oil is not good for baking at high temperatures.

Place the conchiglioni with the open side upwards into the pan.

Fill the pasta with the minced meat.

Distribute the rest of the pasta sauce between the conchiglioni.

Add the artichokes at the sides.

Arrange the celery on top.

Sprinkle the cheese on top.

Bake at 180°C(350°F) for 15 minutes if you precook the meat and pasta, otherwise bake at 200°C(400°F) for 15-20 minutes or until the cheese is melted. Sprinkle some pepper on top, serve with red vine and love.

Enjoy your meal!