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Conchiglioni filled with cheese
2021-12-14
https://www.metro.ca/userfiles/image/recipes/conchiglioni-farcis-fromages-11805.jpg
PT20M
PT50M
PT1H10M
Peel the carrot, onion, and garlic cloves. Cut them into very small pieces, as well as the celery stalk.Fry the vegetables in the butter over low heat for 10 minutes. Add the meat and cook over high heat for another 5 minutes, crumbling the meat well with a wooden spoon. Season with salt and pepper and add the tomato purée, milk, cream, and thyme. Mix and let cook at a simmer while you prepare the rest of the meat.Heat a pot of salted water. When it boils, add the conchiglioni and cook for half the time indicated on the package. Drain and run under cold water.In a bowl, mix the spreadable cheese with the grated Comté cheese and half of the Savoie tomme cheese cut into small pieces. Add egg, pepper, and nutmeg.Pour 3/4 of the tomato sauce into a casserole dish. Stuff the conchiglioni with the cheese mixture and arrange them on the sauce, add the rest of the sauce and the rest of the Savoie tomme cheese cut into small pieces.Bake at 180°C for 25 minutes. Add chopped parsley on top and serve.Tip: To save time, use a large jar of ready-made tomato sauce and add 2 tablespoons of heavy cream.Source : CNIEL
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28 conchiglionis (large pasta for stuffing)
1 carrot
1 onion
1 stalks of celery
2 clove of garlic
4 sprigs thyme
1/4 lbs (125 g) grount meat
2 3/4 lbs (700 g) passata (tomato purée)
1 once (30 g) butter
1 cup (250 ml) milk
2 Tbsp. (30 ml) heavy cream
2/3 cup (150 g) Rondelé Garonne Garlic And Herbs Flavoured Spreadable Cheese
2/3 cup (150 g) grated 12 Months Aged Comté Cheese
2/3 cup (150 g) Savoie tomme cheese
1 egg
Salt and pepper
nutmeg
1/2 bunch of parsley
Conchiglioni filled with cheese
4
Main course
0:20
Preparation
0:50
COOKING
1:10
TOTAL TIME
Ingredients
-
28
conchiglionis (large pasta for stuffing)
-
1
carrot
-
1
onion
-
1
stalks of celery
-
2
clove of garlic
-
4 sprigs
thyme
-
1/4 lbs
(125 g)grount meat
-
2 3/4 lbs
(700 g)passata (tomato purée)
-
1 once
(30 g)butter
-
1 cup
(250 ml)milk
-
2 Tbsp.
(30 ml)heavy cream
-
2/3 cup
(150 g)Rondelé Garonne Garlic And Herbs Flavoured Spreadable Cheese
-
2/3 cup
(150 g)grated 12 Months Aged Comté Cheese
-
2/3 cup
(150 g)Savoie tomme cheese
-
1
egg
-
Salt and pepper
-
nutmeg
-
1/2
bunch of parsley
Preparation
Peel the carrot, onion, and garlic cloves. Cut them into very small pieces, as well as the celery stalk.
Fry the vegetables in the butter over low heat for 10 minutes. Add the meat and cook over high heat for another 5 minutes, crumbling the meat well with a wooden spoon. Season with salt and pepper and add the tomato purée, milk, cream, and thyme. Mix and let cook at a simmer while you prepare the rest of the meat.
Heat a pot of salted water. When it boils, add the conchiglioni and cook for half the time indicated on the package. Drain and run under cold water.
In a bowl, mix the spreadable cheese with the grated Comté cheese and half of the Savoie tomme cheese cut into small pieces. Add egg, pepper, and nutmeg.
Pour 3/4 of the tomato sauce into a casserole dish. Stuff the conchiglioni with the cheese mixture and arrange them on the sauce, add the rest of the sauce and the rest of the Savoie tomme cheese cut into small pieces.
Bake at 180°C for 25 minutes. Add chopped parsley on top and serve.
Tip: To save time, use a large jar of ready-made tomato sauce and add 2 tablespoons of heavy cream.
Source : CNIEL
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
