Conchiglioni Pasta with Meatballs and Ricotta Cheese(ITALY)

 


  • 0,055 lb  Ricotta
  • 0,044 lb Grams Fresh Basil
  • 0,044 lb Grams Parsley
  • 0,24  lb  Parmesan Powder

Meatball

  • 1,98 lb ground beef
  •  1 Cup Breadcrumbs
  •  1/2 Piece Onion
  •  0,055 lb Parmesan Powder
  •  2 Cloves of Garlic
  • 0,044 lb Grams Parsley
  •  2 eggs
  •  1 Teaspoon of Salt

other materials

  • 1,98 lb of Neapolitan sauce
  •  0,75 lb of Conchiglioni Rigati

In a large bowl, add the meatball ingredients and knead.

Make the minced meat mixture round in your palm and bake in a preheated 428  degrees oven for 10 minutes.

Meanwhile, mix the ingredients for the ricotta mixture in a bowl.

Cook the pasta according to the package directions.

When all the materials are ready; Take the cooked pasta in your palm and add 1 teaspoon of ricotta mixture into it.

Press the patty you prepared on the cheese mixture.

Form a floor by pouring neapolitan sauce into a baking dish.

Arrange the stuffed pasta in the sauce.

If you want, you can grate parmesan on it. Heat in the oven until the Neapolitan sauce is hot.


ENJOY YOUR MEAL


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