Cheese Stuffed Shells

Cheese Stuffed Shells
Lumaconi or Lumache (slightly smaller) are large, thick pasta which look like in shape with a shell or shell snail, that we can fill with a variety of ingredients spinach, shrimp, cheese, mushrooms, bacon, etc., or combinations thereof.
Here we filled them with a mixture of many different cheeses from bright blue cheese up to soft, spreadable cheese. Chestnuts with excellent combination with cheese and add flavor and body to the filling. Certainly homemade tomato sauce tookoff the taste of the whole dish.
The shells pasta is beautiful in shape and can be prepared from the previous day and offered as a more festive dish.
Enjoy this step by step photos of the entire process and happy baking!
work: 1h:00′ time: 1h:30′ medium:
Cheese Stuffed Shells

Ingredients (4 servings)

  • 250g (8.8 oz) lumaconi (shells, pasta)
  • 250g (8.8 oz) tomato sauce
  • 200g (7.1 oz) soft spreadable cheese
  • 200g (7.1 oz) chestnuts, boiled, net weight
  • 100+50g (3.5+1.8 oz) Gruyère cheese
  • 50+100g (1.8+3.5 oz) cheddar
  • 100g (3.5 oz) blue cheese
  • 100g (3.5 oz) maaslander
  • 200g (7.1 oz) sour cream
  • ⅓ bunch parsley
  • salt & pepper
Grate the chestnuts in a blender in small crumbs, not dust. Grate on coarse grater cheese and gather in a large mixing bowl. We will leave, for over, a little Gruyère and more cheddar. Sprinkle with sour cream and with chopped parsley.
Mix with a spoon, to mix the materials thoroughly. If necessary add a little milk to have a tight mix. Taste and add salt and pepper.
Leave them aside for a while.
In salted water boil the shells for 3'-4'. Drain and add enough cold water to stop the cooking. Leave aside to cool to be able to keep on hand.
On the basis of a large refractory oven receptacle spread ¾ of the quantity of sauce. The rest you will keep for on top.
You pick one by one the shells with the help of a small spoon, take some of the filling and push into the shell, pressed well to fill.
You place them in a row in the pot of the oven and onto the sauce. Continue until all shells are done. If leftover stuffing do not throw away, you can eat it with a spoon.
Above stuffed Lumaconi pour sporadically teaspoons of sauce. Add a little water from the edges of the pot.
Above first sprinkle the Gruyère, which lasted and then the cheddar, to cover well the shells.
Bake in preheated oven at 180°C (356°F, Gas:4.2) for 30'-35', until the cheese melts and the food gets golden.
Cheese Stuffed Shells Cheese Stuffed Shells Cheese Stuffed Shells
You can find Lumaconi in large S/M chains.
To maaslander is a pale, semi, Dutch cheese with low fat, which was launched in the Greek market about a year ago and is the same brand name with gouda. If you can not find it, replace it with gouda cheese.

Author:kitchen stories