Stuffed Conchiglioni in Creamy Tomato Sauce

Name: Stuffed Conchiglioni in Creamy Tomato Sauce
Prep time: 75 min
Cook time: 30 min
Total time: 105 min
Yield: 6 Portionen
Ingredients: 2 piece Onions; 2 clove Garlic cloves; 1 kg Beef tomatoes; 0.5 bunch Oregano; 2 tbsp Olive oil; 3 tbsp Tomato paste; 3 can Cherry tomatoes; Salt; Pepper; Sugar; 30 g Parmesan or vegetarian hard cheese (piece); 250 g Mozzarella; 250 g Taleggio cheese; 300 g Double cream cheese; 350 g Shell pasta (Conchiglioni); 4 Stiele Basil

Casserole

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Cook Time

1 h 45 min

Servings

Difficulty

Medium

Prep Time

75 Min

This Thermomix® recipe for Stuffed Conchiglioni in Creamy Tomato Sauce is ready in 1 h 45 min and yields 6 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

This recipe for stuffed conchiglioni is an absolute delight! The large shell pasta are filled with a creamy cheese filling made from mozzarella, taleggio and cream cheese and baked in an aromatic tomato sauce. I particularly like to make this dish when I have guests, as it can be prepared well in advance and is always well received. The combination of the spicy tomato sauce and the creamy filling is simply irresistible. An Italian classic that is child's play with the Thermomix®!

Ingredients (16 ingredients)

2 piece Onions
2 clove Garlic cloves
1 kg Beef tomatoes
0.5 bunch Oregano
2 tbsp Olive oil
3 tbsp Tomato paste
3 can Cherry tomatoes
Salt
Pepper
Sugar
30 g Parmesan or vegetarian hard cheese (piece)
250 g Mozzarella
250 g Taleggio cheese
300 g Double cream cheese
350 g Shell pasta (Conchiglioni)
4 Stiele Basil

Preparation (11 steps)

Chop onions and garlic

Thermomix® Setting

3 sec/Speed 5, 3 sec/Speed 7

Put 2 peeled onions in the mixing bowl and chop for 3 seconds/speed 5. Add 2 cloves of garlic and chop for 3 seconds/speed 7. Scrape down from the edge with the spatula.

Sauté onions and garlic

Thermomix® Setting

3 min/248°F/Speed 1 120

Add 2 tbsp olive oil and sauté for 3 minutes/120°C/speed 1.

180

Prepare tomatoes

Wash 1 kg beef tomatoes and roughly grate. Wash ½ bunch of oregano, shake dry, pluck off the leaves and chop finely.

Prepare tomato sauce

Thermomix® Setting

10 min/212°F/Speed 1 100

Add 3 tbsp tomato paste, chopped oregano, grated tomatoes and 3 cans (à 400 g) cherry tomatoes with juice to the mixing bowl. Simmer for 10 minutes/100°C/speed 1 without the measuring cup.

600

Season tomato sauce

Thermomix® Setting

5 sec/Speed 3

Season with salt, pepper and 2 tsp sugar and stir for 5 seconds/speed 3.

Prepare cheese

Thermomix® Setting

10 sec/Speed 8

Put 30 g Parmesan or vegetarian hard cheese (piece) in the mixing bowl and chop for 10 seconds/speed 8. Transfer. Drain 250 g mozzarella. Finely dice 250 g taleggio cheese and mozzarella.

Prepare cheese cream

Place diced taleggio, mozzarella and 300 g double cream cheese in a bowl, season with pepper and stir.

Fill pasta and prepare baking dish

Preheat the oven (electric oven: 200°C/fan oven: 175°C/gas: see manufacturer). Grease a large baking dish. Fill uncooked 350 g shell pasta (Conchiglioni) with the cheese cream.

Layer casserole

Distribute half of the pasta close together in the dish. Pour half of the hot pasta sauce over it. Place the remaining pasta on top and spread the remaining sauce over it. Sprinkle with the chopped Parmesan.