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Giant Pasta Shells With Minced Meat

A community recipe by

Not tested or verified by Nigella.com

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Introduction

This recipe comes from a Hungarian magazine.

This recipe comes from a Hungarian magazine.

Ingredients

Serves: 3

Metric Cups
  • 1 bunch spring onion
  • 80 grams onions
  • 2 cloves garlic
  • 250 grams mushrooms
  • 200 grams chicken breasts (minced or chopped)
  • 3 tablespoons oil
  • ½ teaspoon mixed spice
  • 1 tablespoon paprika sauce
  • 1 pinch of salt
  • 1 pinch of pepper
  • 400 grams pasta shells
  • butter
  • 1 bunch fresh parsley
  • 100 grams ham
  • 1 medium egg
  • 50 grams parmesan cheese
  • 300 millilitres cream
  • 15 sprigs chives
  • 1 bunch scallion
  • 2⅚ ounces onions
  • 2 cloves garlic
  • 8⅚ ounces mushrooms
  • 7 ounces chicken breasts (minced or chopped)
  • 3 tablespoons oil
  • ½ teaspoon mixed spice
  • 1 tablespoon paprika sauce
  • 1 pinch of salt
  • 1 pinch of pepper
  • 14⅛ ounces pasta shells
  • butter
  • 1 bunch fresh parsley
  • 3½ ounces ham
  • 1 medium egg
  • 1¾ ounces parmesan cheese
  • 11 fluid ounce cream
  • 15 sprigs chives

Method

Giant Pasta Shells With Minced Meat is a community recipe submitted by mara2 and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Clean and chop the onions (reserve some of the green part, chopped). Clean and chop the mushrooms finely.
  • Fry the onions and grated garlic on the oil, add the meat, fry till white and add the mushrooms, provance spice, paprika sauce, salt and pepper. Simmer on moderate heat for about 15 mins in its own liquid then let the liquid simmer away completely. Let it cool completely.
  • Cook the pasta according to instructions. Scatter them on a kitchen towel with opening facing down and let them cool.
  • Pre-heat the oven to 200C. Butter an ovenproof dish.
  • Put the meat mixture with roughly chopped parsley leaves, finely chopped ham, reserved green part of onion, egg and 30g Parmesan in a processor and pulse. Salt and pepper to taste.
  • Put the mixture in a cake decorating bag and fill the pasta shells, pinching the ends and lining half of the shells in the dish. Pour over half of the cream, line the rest of the shells over and cover with cream and grated Parmesan.
  • Bake for about 15-20 mins and sprinkle over finely chopped chive.
  • Clean and chop the onions (reserve some of the green part, chopped). Clean and chop the mushrooms finely.
  • Fry the onions and grated garlic on the oil, add the meat, fry till white and add the mushrooms, provance spice, paprika sauce, salt and pepper. Simmer on moderate heat for about 15 mins in its own liquid then let the liquid simmer away completely. Let it cool completely.
  • Cook the pasta according to instructions. Scatter them on a kitchen towel with opening facing down and let them cool.
  • Pre-heat the oven to 200C. Butter an ovenproof dish.
  • Put the meat mixture with roughly chopped parsley leaves, finely chopped ham, reserved green part of onion, egg and 30g Parmesan in a processor and pulse. Salt and pepper to taste.
  • Put the mixture in a cake decorating bag and fill the pasta shells, pinching the ends and lining half of the shells in the dish. Pour over half of the cream, line the rest of the shells over and cover with cream and grated Parmesan.
  • Bake for about 15-20 mins and sprinkle over finely chopped chive.
  • Tell us what you think