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The ingredients needed to cook Conchiglioni Ripieni al forno | Baked Stuffed Shells Recipe:

1. You need 300 g of Conchiglioni.
2. Use 600 g of Tomato Sauce.
3. Provide 250 g of Ground Beef.
4. Use 120 g of Carrots.
5. Get 250 g of Mozarella.
6. Prepare 100 g of Parmigiano.
7. You need 200 ml of Besciamella.
8. Use 60 g of Celery.
9. Use 40 g of Onions.
10. You need 2 tbsp of EVO oil.
11. Prepare of Salt.

Steps to make Conchiglioni Ripieni al forno | Baked Stuffed Shells Recipe:

1. In Medium pan put olive oil. Sauté onion, celery, and carrots in medium heat..
2. Bring the heat in high and add the ground beef, when the beef is cooked enough pour the tomato sauce,add salt, 2 basil leaf and let it cook for 20mins, stir when needed..
3. When the filling is ready, you can prepare the conchiglioni. Bring a pot with plenty of boiling water, salt and pour the pasta, then cook only for half the normal cooking time. Drain the shells and set them aside to cool for a few minutes..
4. Grease a large baking dish with olive oil, at this point you can stuff the conchiglioni: with a spoon, fill inside of each conchiglione with the stuffing and put them in the baking dish..
5. To make it tasty and creamy add mozzarella and parmigiano on top then spread the besciamella sauce..
6. Baked in 180 °C preheated oven for 15mins. until the top become golden brown..
7. Buon Appetito! @massichefchannel.

I conchiglioni ripieni di prosciutto sono un primo piatto ricco e sostanzioso, perfetto da servire la domenica in occasione di un pranzo in famiglia! I Conchiglioni al forno con ragù di gamberi e nasello allo zafferano sono un primo piatto appettioso e cremoso, perfetto per il pranzo della domenica! Conchiglioni is pronounced "con - kill -YAWN - eee" and Al Forno means baked. I softened the vegetables in good olive oil and put some pasta water on to boil. I rinsed the fish and cut it into chunks and when the pasta water came to the boil I lowered the heat and popped the fish pieces in to poach.

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