This recipe will show you how deliciously you can stuff large Italian lumaconi pasta.
Ingredients
Filling:
- Onion – 1 piece
- Egg – 1 piece
- Toast bread – 125 g
- Lumaconi pasta – 400 g
- Butter – 20 g
- Ground beef-pork mixture – 500 g
- Milk – 125 ml
- Olive oil – 1 tablespoon
- Emmental cheese – 150 g
- Sun-dried tomatoes – 220 g
Tomato Sauce:
- Onion – 1 piece
- Fresh basil – 12 g
- Sugar – 1 tablespoon
- Garlic clove – 0.5 piece
- Butter – 20 g
- Olive oil – 2 tablespoons
- Cherry tomatoes – 1 kg
- Dried oregano – 1 tablespoon
Preparation
Pasta
- Cook the pasta in a large pot of salted water with a dash of olive oil for about 15 minutes. Stir occasionally. Cover while cooking. Once cooked, drain the pasta and rinse it with cold water.
Tomato Sauce
- In a saucepan, pour 2 tablespoons of olive oil, add 20 g of butter to the heated oil. Add finely chopped onion and 2 chopped cloves of garlic to the melted butter. Sauté for 2 minutes. Add cherry tomatoes quartered. Add 1 tablespoon of dried oregano and 1 tablespoon of sugar. Chop half a bunch of basil and add it to the sauce. Mix. Cook.
- Blend the tomato sauce using a blender, season with salt and pepper. Blend again.
Filling
- Arrange 5 slices of whole grain toast bread in a bowl, soak them in milk using a spoon. Put the ground meat into a bowl. Add an egg, 1 diced onion to the bowl. Tear the milk-soaked bread into pieces and add them to the bowl with the meat. Knead everything by hand into a uniform mass.
- Heat 1 tablespoon of olive oil in a pan, add 15 g of butter. Fry the meat in the pan, mix with a fork. Let the cooked filling cool.
- Grease an ovenproof dish with butter (about 5 g). Once the filling has cooled, season it with salt and pepper, and mix. Stuff the pasta with the meat using a teaspoon or pastry bag. Arrange the stuffed pasta in the ovenproof dish. Place the sliced sun-dried tomatoes on top of the pasta. Pour the tomato sauce over everything, smoothing it with a spatula. Sprinkle with grated cheese. Place in an oven preheated to 180°C (top-bottom heat) on the middle rack for 15 minutes.
