Main Page
Second course
Stuffed large pasta with minced meat in the oven

Baked Stuffed Pasta Shells with Ground Chicken

A tasty dinner of stuffed pasta for the whole family. A delicious dinner from familiar ingredients, but with an unexpected twist. Stuffed pasta takes a little more time than, say, navy-style pasta. But these are different dishes — different flavors and a different look. And it turns out really tasty, juicy, and tempting. Try making these baked stuffed pasta shells with ground meat, and the whole family will be happy.

Anna

Recipe author

Stuffed large pasta with minced meat in the oven

Composition / ingredients

Servings:

Pasta shells (any large shape for stuffing)

250

Ground chicken

300

Sour cream

Ketchup

Carrots

Onion

Garlic

Hard cheese

100

Salt

Pepper

Vegetable oil (for frying)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 26 % 10 g

Fats 23 % 9 g

Carbohydrates 51 % 20 g

200 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 40 min

Step 1:

Gather the listed ingredients for the stuffed pasta. I'm using these large shell-shaped pasta, with one flattened end. I'm using ground chicken. I'm using store-bought ketchup, but you can swap in tomato paste or tomatoes in their juice.
Step 2:

Peel the carrots, onion, and garlic. Grate the carrots on the coarse side and chop the onion. Heat the oil in a deep skillet and lightly sauté the carrots and onion.
Step 3:

Add the ground chicken to the skillet with the vegetables and fry it for a few minutes until cooked, stirring constantly with a wooden spatula. The meat should be even, with no big lumps. Add salt to taste, plus pepper and your favorite spices.
Step 4:

Bring water to a boil in a deep pot. Add salt. Add the large pasta shells to the boiling water and cook a few minutes — but not all the way through. Drain, tip the pasta into a colander, and rinse it with cold water.
Step 5:

In a bowl, mix the sour cream and ketchup, add the minced garlic and salt, and stir.
Step 6:

Fill the parcooked pasta with the meat mixture. Arrange the stuffed shells in a baking dish greased with oil.
Step 7:

Spoon half a teaspoon of the sauce over each shell.
Step 8:

Thin the remaining sauce slightly with water and pour it into the dish with the stuffed pasta. Sprinkle coarsely grated cheese over the top. Put the dish in an oven preheated to 350°F (180°C) for 15 minutes.
Step 9:

Serve the finished stuffed pasta hot. It's a meal on its own; you might add a light vegetable salad and a glass of white wine.

A little about the pasta I used: pipe rigate (Italian: pipe rigate), which we call "snails." It's a short pasta shaped like a snail shell — about 25 mm long and 1.2–1.4 mm thick. Pipe rigate is one of the more intricate dry short-pasta shapes. Its origin isn't known for certain. Some say pipe first appeared in Rome, while others suggest it came from the northern part of central Italy. Besides pipe rigate, there's a smooth-surfaced version called pipe lisce (Italian: pipe lisce). Their unusual shape traps the sauce inside the pasta. They go with any sauce. Cooking time: 13 minutes. Al dente: 10–11 minutes.