Lumaconi stuffed with meat

Lumaconi stuffed with meat

I think you will all agree with me on the fact that right now we need good comfort food. These meat lumaconi are the perfect dish for that. These large pasta are already too pretty. Generously stuffed and cooked in a delicious tomato sauce, they are also a treat.
I love that!
In the same style, I had already offered you a dish of conchiglioni stuffed with spinach and ricotta. you loved it. Lumaconi and conchiglioni are almost similar. In any case, they are cooked the same way. Only the shape differs slightly.

For the filling, I kept it very simple. This is a tomato stuffing. As it’s not the season for stuffed tomatoes, you might as well use it in other preparations. For pasta, it’s always in season. The stuffing I buy is a mixture of pork and beef. I believe some are just pork. You will choose the one you prefer. I just took the precaution of cooking it before filling my pasta. Thus, with shallot, garlic, parsley, it is full of flavors. A delight.
Lumaconi are also pre-cooked in a pan of hot water before being stuffed. The whole finished cooking in the oven, in a slightly spicy tomato sauce.
A treat, I tell you!

Lumaconi stuffed with meat:

800g tomato stuffing
1 shallot
2 cloves garlic
fresh parsley
750ml tomato sauce (passata)
1 shallot
1 clove of garlic
1 small red chilli (to taste)
200ml beef stock
250g lumaconi
Parmesan cheese
salt pepper
olive oil

Start by preparing the stuffing.
Chop the shallot and brown it in a little oil.
Add the grated garlic and then the stuffing. Crumble it well so as not to have large pieces. Season and brown.
At the end of cooking, add the chopped parsley.
Let cool.

For the sauce, brown the chopped shallot in a little oil.
Add the finely chopped chilli (if using) and the grated garlic.
Add tomato sauce and broth. Season.
Let simmer over low heat for about 15 minutes.

Cook the pasta in a large pot of salted water, reducing the cooking time given on the package by 4 minutes.
Rinse with cold water and place on a cloth.

Lumaconi stuffed with meat

Preheat the oven to 180°C.

Put the sauce in a large dish.
Fill each lumaconi with stuffing, pressing down lightly. Arrange them on the sauce.
Sprinkle with freshly grated parmesan

Cook for about 20/25 minutes. Cover with aluminum foil at the start of cooking, then remove it at the end of cooking to brown slightly.

Add a little parsley and serve immediately.

Recipe of lumaconi stuffed with meat, tomato sauce

To finish: the lumaconi, like the conchiglioni are easily found in supermarkets under different brands. You can take one or the other.

The preparation of this pasta is ultimately the same principle as that of cannelloni. On the other hand, it is still much easier to garnish. And I find it so much prettier.

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