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Conchiglione Recheado

40 minutos min
4 servings
Hard
Conchiglione Recheado
Soya Sunflower Oil
Soya Sunflower Oil

Ingredients

For the sauce

  • 2 tablespoons Soya Sunflower Oil (30 ml)
  • 1 chopped onion
  • 2 cloves of garlic
  • 2 cans of peeled tomatoes
  • 1/3 cup tomato paste (75 g)
  • 1 bay leaf
  • Salt to taste
  • Kingdom pepper to taste
  • 2 cups of water (500 ml)

For the filling

  • 2 tablespoons of Soya Sunflower Oil (30 ml)
  • 400g ground sirloin
  • 1 chopped onion
  • 2 cloves of garlic
  • 1/3 cup chopped green olives (55 g)
  • Salt to taste
  • King's pepper to taste
  • 1 cup grated mozzarella (80 g)

For the dough

  • 250g of conchiglione cooked "al dente"

To finish

  • ½ cup mozzarella cheese (40 g)
  • Basil leaves to taste

Preparation Method

For the sauce

  1. Brown the onion and garlic with Soya Sunflower Oil
    2. .
  2. Add the peeled tomatoes, extract and bay leaf
  3. Adjust salt and pepper
  4. Add the water and cook for a few minutes. Set aside

For the filling

  1. Brown the ground beef with Soya Sunflower Oil. Set aside
  2. In the same pan, sauté the onion and garlic
  3. Return the meat to the pan and add the olives
    4. .
  4. Adjust salt and pepper
  5. Turn off the heat and add a ladle of tomato sauce and the cheese

Assembly

  1. Line the bottom of a serving dish with the sauce
  2. Stuff the conchigliones with 15g of meat and place over the sauce
  3. Cover with the rest of the sauce and sprinkle the cheese on top
  4. Bake in a preheated oven at 160°C for about 10 minutes or until the cheese is golden brown
    5. .

Finishing

  1. Finish with basil leaves

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Atenção

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