Stuffed pasta is an interesting appetizer, in fact, just a plate of small portions of the main dish. Appetizing seashell with minced meat or a tube with cottage cheese and I want to put in your mouth, pouring a delicious sauce. And cooking pasta with filling in a slow cooker greatly simplifies the work of the hostess and saves her time.
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Giant seashells - stuffed pasta in a slow cooker
Ingredients:
For the main course:
- 250 g of large conchiglion shell pasta;
- 150 g of beef;
- 100-150 g of pork;
- 1 carrot;
- 1 onion;
- a pinch of ground black pepper;
- 0.5 tsp salts;
- 2 tbsp ketchup;
- vegetable oil;
For the sauce:
- 1 tbsp. milk;
- 40 g of hard cheese;
- 2 tbsp sour cream.
Thoroughly wash the beef and pork, cut the tendons and films and cut it into slices. Pass the meat through a meat grinder and knead the minced meat with pepper and salt. Peel the onion and chop it finely. Grate the carrots on a coarse grater. Pour a little vegetable oil into the bowl of the multicooker and heat it in the “Baking” mode. Transfer all prepared ingredients there, pour them with ketchup and fry for 15 minutes with the lid open.
Carrots are present in the recipe solely for an aesthetic purpose. Instead, you can take bright bell peppers.
Take dry shells and carefully fill them with the prepared filling using a dessert spoon. Place the stuffed pasta with the hole up in the capacity of the multicooker. Heat the milk, melt the grated cheese in it, cool slightly and mix with sour cream. Pour the conciglioni with this sauce and bake them for an hour in the same mode.