Stuffed Pasta Shells with Fish
by Editorial Staff
Large shell pasta is also called conciglioni pasta. A delicious recipe for making conciglioni stuffed with fried fish fillets, cottage cheese, mozzarella, and green onions, baked with tomato sauce.
Ingredients
- Large shell macaroni (conciglioni) – 24-25 pcs.
- Fish fillet – 400 g
- Cottage cheese – 200 g
- Mozzarella cheese – 200 g
- Lemon zest, finely grated – 1 teaspoon
- Lemon juice – 1 tbsp
- Green onions – 1 bunch
- Tomato Pasta Sauce
- Dried basil – 1 teaspoon
- Salt to taste
- Ground black pepper – to taste
- Olive oil – for frying
Directions
- Boil the shell pasta (conchiglie) according to the instructions on the package. Defrost the fish fillet, dry it, then season with salt and pepper on both sides.
- Heat the olive oil well in a skillet. Place the fish fillets in the pan.
- Fry the fish fillets on both sides until tender (the frying time depends on the type of fish, sea fish fillets – 5 minutes on each side).
- Place the finished fish on a board and chop it into small pieces with a knife.
- Grate mozzarella cheese. In a bowl, combine the cottage cheese and half the mozzarella.
- Add dried basil, grated zest, and lemon juice. Finely chop the green onion.
- Add green onions to the cheese mass (leave part of the chopped onions for serving the finished dish), mix. Add fish pieces and stir.
- Preheat oven to 190 degrees. Brush the bottom of a baking dish with tomato sauce. (Note that it is a tomato sauce that is used; ketchup is not suitable here.) Fill the shells with cooked minced meat.
- Place the stuffed shell pasta with fish, cottage cheese, mozzarella, and green onions in a baking dish. Place the tomato sauce on top of the stuffed pasta.
- Sprinkle with the remaining half of the grated mozzarella. Cover with foil.
- Bake the shell pasta stuffed with fish in the oven for 15 minutes. Then remove the foil and bake for another 5 minutes.
- When serving, sprinkle the stuffed conciglioni with the remaining chopped green onions.
Bon Appetit!
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