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Ragù Conchiglioni Supreme Bake
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Ragù Conchiglioni Supreme Bake

1 h 50 minPara 6Nutri-Score C€€
de @natalieyospina4 importaciones0 veces cocinadas
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Ingredientes

6 personas
  • conchiglioni pasta (large shells)Cereales300 g
  • ground beef (minced)Carne500 g
  • onion (finely chopped)Frutas y verduras1 pieza
  • carrot (finely chopped)Frutas y verduras1 pieza
  • celery stalk (finely chopped)Frutas y verduras1 pieza
  • garlic (crushed)Frutas y verduras2 piezas
  • olive oilDespensa30 ml
  • tomato passataDespensa700 ml
  • tomato pasteDespensa30 g
  • red wineBebidas100 ml
  • dried oreganoEspecias3 g
  • saltEspecias8 g
  • black pepper (ground)Especias2 g
  • mozzarella (diced)Lácteos250 g
  • parmesan (grated)Lácteos80 g
  • béchamel sauceLácteos300 ml

por ración

Nutrición

403kcal

Carbohidratos
32 g
Proteínas
24 g
Grasas
20 g
Adaptar utensilios

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Utensilios

  • Sartén
  • Olla
  • Fuente de horno
  • Escurridor
  • Horno

paso a paso

Preparación

  1. Make the ragù

    • Sweat the onion, carrot, celery and garlic in the olive oil until soft.
    • Add the ground beef and brown it well, breaking it up.
    • Pour in the red wine and let it evaporate.
    Paso 1

  2. Simmer the sauce

    • Add the tomato passata, tomato paste, oregano, salt and pepper.
    • Simmer gently, stirring occasionally, until thick and rich.
    Paso 2

  3. Cook the conchiglioni

    • Boil the shells in salted water until just shy of al dente.
    • Drain and rinse briefly under cold water so they are easy to handle.
    Paso 3

  4. Fill the shells

    • Spoon a little ragù into the baking dish.
    • Fill each shell with ragù and arrange them in the dish.
    Paso 4

  5. Top and bake

    • Pour the béchamel over the shells and scatter with mozzarella and parmesan.
    • Bake until golden and bubbling.
    Paso 5

  6. Rest and serve

    • Let the bake rest for a few minutes before serving.
    Paso 6
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