There’s something undeniably special about pasta dishes. Whether it’s the way the filling oozes out of perfectly-cooked shells or the comforting warmth they provide, (giant pasta shells) stuffed with bacon and is a dish that should be on everyone’s radar.

The combination of the smoky bacon and the bright, tart pomegranate creates a harmony of flavors that perfectly complements the mildness of the pasta shells. This recipe is incredibly easy to make and can be done in under an hour, making it a perfect meal for a busy weeknight or a cozy weekend dinner.

To start making this dish, you will need the following ingredients: 18-20 conchiglioni pasta shells, 150g of lardons or diced bacon, 1 large pomegranate, 100g of cheese, 70g of grated Parmesan cheese, 1 small onion, finely diced, 2 cloves of garlic, finely chopped, 2 tablespoons of olive oil, and salt and pepper to taste.

Begin by preheating your oven to 200 degrees Celsius (400 degrees Fahrenheit). While the oven is heating up, cook the conchiglioni according to the instructions on the package. Be sure to keep a close eye on the pasta so that it doesn’t overcook, since the shells will be in the oven as well.

While the pasta cooks, prepare the filling. In a large skillet, heat up the olive oil over medium-high heat and add the diced onions and garlic. Cook them until they become translucent, then add the lardons or bacon and cook until they start to crisp up.

Next, add the pomegranate seeds to the skillet and cook for 2-3 minutes until they start to release their juices. Remove the skillet from the heat and allow it to cool for a few moments.

In a mixing bowl, combine the ricotta cheese and grated Parmesan cheese with the cooked bacon and pomegranate mixture. Mix everything together until the ingredients are evenly distributed throughout the cheese.

Once the pasta shells are cooked, drain them and rinse them under cold water. Gently pat the shells dry with a paper towel and then begin stuffing them with the ricotta and bacon mixture. Be sure to pack the filling into each shell tightly to ensure that each bite is full of flavor.

Once all the shells have been stuffed, place them in a baking dish and bake them in the preheated oven for 10-12 minutes or until the filling is hot and bubbly and the shells are slightly crispy around the edges.

When the dish is ready, remove it from the oven and allow it to cool for a few minutes before serving. This recipe makes enough for two large servings or four smaller ones.

In summary, conchiglioni stuffed with bacon and pomegranate is a unique and delicious pasta dish that is perfect for any time of year. It’s easy to make, full of flavor, and visually stunning, making it a dish that is sure to impress your family and guests. So next time you’re looking for something new and exciting to try, give this recipe a shot – you won’t regret it!

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