Christmas is just around the corner and in a few weeks families and friends will gather around a table. Food is part of these traditions, long after-meals in which dreams, concerns and joys are shared, they become more enjoyable if accompanied by a delicious dish. Today I bring you this colorful pasta recipe, a special way to serve a simple but delicious dish.
Lumaconi are giant pasta shells, ideal for special occasions due to its original presentation. They are designed to be served filled, and they admit hundreds of varieties. Today we are going to prepare a simple filling, so that all your guests can take it without problems. But if you wish, you can fill the pasta with seafood or with a more special meat such as lamb or turkey. Without further ado, we get down to business!
- 400 gr of lumaconi pasta or giant conches
- 500 gr of minced meat, a mixture of pork and beef
- 1 Zucchini
- 1 cebolla
- 2 cloves of garlic
- Chopped parsley
- 200 gr of mushrooms
- 150 ml tomato sauce
- Extra virgin olive oil
- Sal Island
- Pepper
- First we are going to prepare the filling for the lumaconi, in this way it will be tempered and can be handled more easily.
- The first step is to season the meat so that it takes on flavor, in a bowl, we put the minced meat, the very finely chopped garlic, parsley and season to taste, cover and reserve.
- Chop the onion very finely and reserve.
- We wash the cabalacín and chop it very finely, we reserve.
- We clean the land of the mushrooms very well and cut them into small cubes.
- Now, we put a frying pan on the fire with a drizzle of extra virgin olive oil.
- Add the onion first and then the zucchini, sauté over medium heat without letting the vegetables brown.
- Next, we add the minced meat to the pan and cook for a few minutes.
- Before the meat is finished cooking, we add the chopped mushrooms to the pan and finish cooking.
- Finally, we add tomato sauce to taste and cook a couple more minutes.
- We continue cooking the pasta.
- We put a large casserole on the fire with plenty of water.
- Once it starts to boil, add the lumaconi and cook for about 14 minutes.
- We drain the water well being careful not to break the paste.
- To finish, fill the lumaconi with the help of a spoon and decorate with a little fresh rosemary.
They came out super spectacular. I have followed your instructions and added others of mine as an interesting variant. For example, place them in a glass dish, bathe them with Sardinian cheese bechamel sauce and take them to the oven to gratin. Fabulous !!
Thank you very much