Shell Pasta with Turkey Filling
Shell-shaped pasta is called Abyssinian. This unusual and interesting pasta made from hard varieties of wheat is very popular in Italy and beyond. Traditionally, shell pasta is filled with various interesting fillings. I decided to make shell pasta in tomato sauce with a filling of turkey mince. This recipe is great because it doesn't involve frying, vegetable oil, or butter. This means it is low in calories and suitable for anyone following a healthy diet or watching their calorie intake. Shell pasta with turkey filling is simmered in tomato sauce with aromatic rosemary and thyme. The dish is juicy, delicious, and low in calories. Only 98 kcal per 100 grams of product! It's also a nutritious pasta made from hard varieties of wheat. The perfect dish for a romantic dinner or a family lunch.
Information
Ingredients
- Pasta150 g
- Turkey mince200 g
- Onion1 piece
- Tomato paste3 tablespoon
- Water400 ml
- Pepper mix1 pinch
- Black pepper4 piece
- Rosemary2 spring
- Thyme3 spring
- Salt0.5 teaspoon
Directions
Prepare all the necessary ingredients for pasta shells with minced meat. For this dish, I made minced meat from turkey thigh, you can also use poultry fillet. If you don't like turkey, you can replace it with chicken or beef. It will be very tasty and healthy. Large pasta shells are easiest to find in a supermarket. The main thing is to buy whole pasta, without any damage. For the red sauce, I will use natural tomato paste without sugar and flavor enhancers. You can also use tomato juice or tomatoes in their own juice. If you are using natural tomato juice, then you need to reduce the amount of water. Italian pasta goes well with fresh herbs such as thyme, rosemary, and basil. If you were unable to buy fresh herbs, you can use dried ones. For those who love garlic, you can add 1 clove to the red sauce for flavor. For aroma and spiciness, we will need a couple of pinches of freshly ground pepper or pepper mixture.
Peel the onion, and chop it as finely as possible.
Pour 70 ml of boiling water over the chopped onion to make it soft and unnoticeable in the filling.
Add minced meat to the onion, season with salt and pepper. Mix well until the mixture is homogeneous. The meat with onions should be juicy.
Place shell-shaped pasta on the bottom of the skillet in which you will be cooking the dish. This is necessary to determine the necessary amount of pasta and avoid excess.
Fill the shell-shaped pasta with the filling. The pasta may vary in size, so the amount of filling may also vary. It may require a little more or less.
Place the filled shell-shaped pasta with the filling on the bottom of the skillet. It is preferable to choose a skillet with a thick bottom so that the pasta does not stick during cooking. Add a couple of sprigs of prepared thyme and rosemary. If you don't have fresh herbs, add dried herbs according to your taste.
Make a red sauce for the stuffed pasta shells. Add tomato paste, a pinch of salt, and 4-5 black peppercorns to 400-500 ml of boiling water. Stir until the sauce is smooth and not too salty due to the salt in the filling.
Pour the red sauce over the stuffed pasta shells, making sure the liquid covers the pasta. The amount of sauce needed will depend on the size of the skillet and the pasta. Cover the skillet with a lid and cook over low heat.
Remove the cooked stuffed pasta shells from the heat. The pasta should have cooked for about 25 minutes over medium heat, absorbing most of the liquid. However, cooking time may vary depending on the type of pasta chosen. The recommended cooking time should be indicated on the package.
Arrange the stuffed pasta shells with tomato sauce on plates. Garnish the dish with a sprig of thyme or basil. Each shell holds its shape and filling very well. There should be enough sauce left in the skillet, and the pasta is very flavorful and juicy. Cooking this dish is very simple, and the result will definitely please you. Enjoy your meal.
