Pizza Shells (for meat lovers)
Votes: 1
Time: 1 hour.
Complexity: easily
Servings: 10
Complexity: easily
Servings: 10
Nutritional value per serving:
Calories 665, total fat 39 G., saturated fats 18 G., proteins 35 G., carbohydrates 43 G., fiber 3 G., cholesterol 130 mg, sodium 1075 mg, sugar 6 G.
Calories 665, total fat 39 G., saturated fats 18 G., proteins 35 G., carbohydrates 43 G., fiber 3 G., cholesterol 130 mg, sodium 1075 mg, sugar 6 G.
Spicy sausage, smoked bacon, ground beef, and savory pepperoni transform ordinary stuffed shells into a gooey, pizza-style pasta for meat lovers. There's definitely plenty of meat here! Conchiglioni pasta is a hit with both kids and adults.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 26 large pasta shells
- 450 g ricotta
- 0.5 cup grated Parmesan + extra for serving
- 3 tbsp chopped fresh parsley
- 1 large egg
- 450 gr. grated mozzarella (about 4 tbsp.)
- 4 slices bacon, cut into 2cm pieces.
- 220 g raw hot Italian sausage, casings removed
- 220 g lean ground beef
- 1 medium onion, chopped
- 1 clove garlic, minced
- 1 can (800 gr.) marinara sauce
- 60 g thin slices of pepperoni
- Dried oregano, for serving
- Red pepper flakes, for serving
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Recipes with similar ingredients: meat sauce, mozzarella cheese, ricotta cheese, Parmesan cheese, pepperoni sausage, bacon, red pepper flakes, oregano, marinara sauce
Cooking the dish according to the recipe:
- Bring a large pot of water to a boil and add salt. Add the shells and cook until done according to package directions. Drain and rinse the pasta under cold water; set aside.
- Meanwhile, in a large bowl, combine the ricotta, Parmesan, parsley, egg, 1/2 cup mozzarella, a large pinch of salt, and some freshly ground black pepper, mixing until evenly distributed. Set aside.
- Preheat oven to 230°C.
- Heat a 12-inch ovenproof skillet over medium-high heat. Add the bacon and cook, stirring occasionally, until crisp, about 3 minutes. Transfer with a slotted spoon to a paper towel-lined plate and set aside.
- Add the sausage to the pan and cook, breaking it up into large pieces with a wooden spoon, for about 5 minutes. Using a slotted spoon, transfer half of the sausage to a plate and set aside.
- Add the ground beef and onion to the skillet and cook until the beef is browned and the onion is translucent, about 5 minutes. Add the garlic and cook until fragrant, another 1 minute. Add the marinara sauce and season with 1/2 teaspoon of salt and a few grinds of black pepper. Bring to a boil, reduce heat to low, and continue cooking while you fill the shells.
- Fill the shells with the ricotta filling. Arrange them, filling-side up, on top of the meat sauce in the skillet. Top with the remaining mozzarella, pepperoni, and reserved sausage and bacon. Bake until the cheese is melted and the filling is golden brown, 20-25 minutes. Sprinkle with Parmesan, oregano, and red pepper flakes before serving.
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