Description
I wanted something unusual to surprise my husband got this unusual casserole of stuffing. The highlight of this dish is stuffed with large shells. Nothing like I have not seen before and not tried it, but it was very tasty and, in my opinion, beautiful. Recipe source - one of the food sites!
Ingredients
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Minced meat
800 g
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Pasta
10 piece
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Mushrooms
200 g
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Onion
6 piece
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Carrots
1 piece
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Sour cream
3 Tbsp
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Chicken egg
1 piece
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Cheese
250 g
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Sunflower oil
-
Salt
-
Spices
-
Cheese
50 g
Cooking
These large shells I used.
Shells to boil in boiling salted water until soft.
For the mushroom filling: cut and fry on butter mushrooms and onions, season with salt, add 1 tbsp of cheese and herbs to taste.
For carrot filling: finely cut and fry the carrot and onion, season with salt, add 1 tbsp of cheese and herbs.
In minced meat add 2 tbsp sour cream, finely chopped onion, salt, pepper, I also add spices to the mince, mix well. Because the stuffing was a bit hard, I added a little milk.
Form for baking grease with butter and spread 1/3 of the mince, to make bumpers.
Stuff shells with meat (I got 5 PCs with mushroom stuffing, 5 PCs with carrot), in a staggered manner to put the stuffing.
For filling: mix one egg, 2 tbsp sour cream, salt. I added 1/2 of a PACK of PROCESSED CHEESE (100 g), mix well.
Pour the filling into the shells.
On top put the remaining stuffing, smooth.
Form cover with foil and send in the oven, preheated to about 200 degrees, for 20 minutes.
After the time remove the pan, remove the foil. Casserole reduced in size and formed a lot of meat juice. I had leaked, smeared with sour cream casserole and put the form in the oven for even Browning, for 5-7 minutes.
Take the casserole, sprinkle with grated cheese and again send in the oven for 5 minutes.
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