Today's video is on stuffed pasta shells an easy and delicious recipe to have with the family for dinner.


300G PASTA SHELL

400G GROUND BEEF
300G TOMATO PUREE
250G WATER
2 TSP CHICKEN STOCK POWDER
1/2 TSP SALT
1/4 TSP BLACK PEPPER
1/4 TSP CHILI FLAKES
2 TBSP OLIVE OIL
1 TBSP BUTTER
1/2 OF A MEDIUM ONION FINELY CHOPPED
2 TBSP OF FINELY CHOPPED CELERY STICK
2 TBSP OF FINELY CHOPPED CARROTS


BÉCHAMEL / WHITE SAUCE

1 TBSP BUTTER
1 TBSP FLOUR
360G MILK
A BIT OF BLACK PEPPER, NUTMEG, GARLIC POWDER


240G MOZZARELLA CUT INTO SMALL CUBES
5 TBSP PARMESAN CHEESE




-IN A BIG PAN PUT OIL AND BUTTER, HEAT ON MEDIUM UNTIL HOT, ADD THE FINELY CHOPPED ONION, FINELY CHOPPED CELERY STICK AND FINELY CHOPPED CARROTS STIR TO COMBINE, LET IT FRY FOR 2 MINUTES STIR OFTEN, AND THEN ADD THE MINCED BEEF MIX WELL AND COOK FOR 5 MINUTES STIR EVERY NOW AND THEN, ADD TOMATO PUREE, A 1/4 TSP BLACK PEPPER, 1/4 TSP CHILI FLAKES, CHICKEN STOCK POWDER, AND SALT MIX WELL AND THEN ADD WATER MIX WELL AND COVER THE PAN COOK ON MEDIUM TO LOW HEAT FOR 30 MINUTES STIRRING OFTEN, TURN OFF THE HEAT AND KEEP ASIDE.

-IN A DIFFERENT PAN ADD 1 TBSP BUTTER MELT ON LOW TO MEDIUM HEAT, ADD FLOUR STIR TO COMBINE COOK FOR 30 SECONDS, ADD MILK BIT BY BIT STIRRING AS YOU, ADD BLACK PEPPER,NUTMEG AND GARLIC POWDER MIX WELL AND LET IT SIMMER ON LOW FOR 6 MINUTES MIX EVERY NOW AND THEN, TURN OFF THE HEAT ONCE IT IS READY COVER IT WITH A LID AND KEEP IT ASIDE.

-IN A BIG POT BRING WATER TO A BOIL, ADD SALT FOLLOWED BY THE SHELLS COOK THEM FOR 8 MINUTES, (THAT IS 4 MINUTES LESS THAN THE RECOMMENDED COOKING TIME WHICH IS 12 MINUTES) AFTER 8 MINUTES STRAIN THE PASTA PUT IN A BOWL AND DRIZZLE OIL ONTO THE PASTA SO IT DOES NOT STICK TO EACH OTHER MIX WELL AND SIDE, AFTER THAT KEEP 125G OF PASTA WATER ASIDE IT WILL BE USED LATER.

-PUT 1 SCOOP OF MINCE AND 1 SCOOP OF WHITE SAUCE IN A 32 BY 22 OVEN DISH AND SPREAD IT OUT SPRINKLE 2 TBSP OF PARMESAN CHEESE, PUT 3 PIECES OF MOZZARELLA IN THE SHELL AND 1 TBSP OF THE SAUCE PLACE IN THE DISH SPRINKLE 3 TBSP OF PARMESAN CHEESE ON TOP OF THE SHELLS, POUR THE REMAINING WHITE SAUCE ON OVER THE SHELLS, PLACE 3 PIECES OF MOZZARELLA CHEESE ON TOP OF EACH SHELL, AND THEN POUR THE PASTA WATER IN THE DISH, COVER WITH FOIL PAPER COOK IN A PREHEATED OVEN AT 200°C FOR 15 MINUTES AND THEN REMOVE FROM THE OVEN AND REMOVE THE FOIL PAPER, PUT BACK IN THE OVEN AND COOK FOR 10 MINUTES ON BROIL AND LOWER THE HEAT TO 180°C, REMOVE FROM THE OVEN SPRINKLE A BIT OF PARSLEY AND SERVE.

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