Crispy stuffed pasta shells

Name: Crispy stuffed pasta shells
Prep time: 40 min
Total time: 40 min
Cuisine: European, Italian, Mediterranean
Ingredients: 200 gr of conchiglioni pasta; 400 ml of milk; 40 gr of unsalted butter; 40 gr of plain flour; 150 gr finely grated Grana Padano cheese (even more if you like); 2 eggs for the egg wash; Flour to dust; Breadcrumbs or panko to coat; 1 lt of veg oil to fry; Salt and pepper to taste

3 steps

Prep:40min

This viral stuff pasta recipe in 2021 received more than 10 Millions views on my social media channels. It is easy to tell why because it's cheesy, easy and it makes the perfect party food.

Updated at: Thu, 17 Aug 2023 08:04:21 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories2637.1 kcal (132%)

Total Fat256.9 g (367%)

Carbs59.5 g (23%)

Sugars7.1 g (8%)

Protein28.6 g (57%)

Sodium839.1 mg (42%)

Fiber2.4 g (8%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

200 grconchiglioni pasta

400mlmilk

40 grunsalted butter

40 grplain flour

150 grGrana Padano cheese

finely grated, even more if you like

1 ltveg oil

Instructions

Step 1

For the filling start by preparing a béchamel. Melt the butter in a saucepan and add the flour. Cook for a couple of minutes while stirring, on medium heat until the roux (mix of butter and flour) is golden. Then pour in the milk and bring to a boil, while whisking vigorously. Boil for 2 minutes and then remove from the heat. The béchamel should be now ready, creamy and with no lumps. Turn off the stove and stir in the grated cheese, until smooth. Season carefully with salt (as the cheese will have already made the béchamel tasty) and a little black pepper. Set aside. You can increase or decrease the amount of cheese in the filling to your liking. If lumpy, place into a blender. When cold place it into a pastry bag.

Step 2

Now cook the conchiglioni pasta until al dente. Don't overcook or they will lose their shape. Drain and let them cool. Now stuff the conchiglioni with a good dollop of filling and go ahead to dust well with flour, dip into the seasoned egg wash and coat evenly with the breadcrumbs. For a thicker crust, optionally dip again in the eggs and again crumbs.

Step 3

Fry at 180 for about 3 minutes or until well golden. The result should be crispy and with a gooey cheesy middle. Sprinkle with sea salt and serve straight away.