Hoofdgerecht
Ragù Conchiglioni Supreme Bake
1 u 50 minVoor 6Nutri-Score C€€
C
1 u 50 min
1 u 50 minRagù Conchiglioni Supreme Bake
recept van
Nataly ospina
@natalieyospina
4 recepten
4 imports
0 keer gekookt
wat u nodig heeft
Ingrediënten
conchiglioni pasta (large shells)Granen300 g
ground beef (minced)Vlees500 g
onion (finely chopped)Groente en fruit1 stuk
carrot (finely chopped)Groente en fruit1 stuk
celery stalk (finely chopped)Groente en fruit1 stuk
garlic (crushed)Groente en fruit2 stukken
olive oilVoorraadkast30 ml
tomato passataVoorraadkast700 ml
tomato pasteVoorraadkast30 g
red wineDranken100 ml
dried oreganoKruiden en specerijen3 g
saltKruiden en specerijen8 g
black pepper (ground)Kruiden en specerijen2 g
mozzarella (diced)Zuivel250 g
parmesan (grated)Zuivel80 g
béchamel sauceZuivel300 ml
per portie
Voedingswaarden
403kcal
- Koolhydraten
- 32 g
- Eiwitten
- 24 g
- Vetten
- 20 g
wat u gebruikt
Keukengerei
Koekenpan
Soeppan
Ovenschaal
Vergiet
Oven
stap voor stap
Bereiding
- Stap 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.
- Stap 2
Simmer the sauce
- Add the tomato passata, tomato paste, oregano, salt and pepper.
- Simmer gently, stirring occasionally, until thick and rich.
- Stap 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.
- Stap 4
Fill the shells
- Spoon a little ragù into the baking dish.
- Fill each shell with ragù and arrange them in the dish.
- Stap 5
Top and bake
- Pour the béchamel over the shells and scatter with mozzarella and parmesan.
- Bake until golden and bubbling.
- Stap 6
Rest and serve
- Let the bake rest for a few minutes before serving.
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