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Stuffed Lumaconi Bake - LBS66

This traditional Italian dish is a must do. Giant shells filled with melting mozzarella and minced meat tomato sauce topped with a rich and creamy white sauce. 

All you need:

Lamb Brand Salt, to taste

Lamb Brand Pepper, to taste

Gran Cucina Besciamella 500ml

Fiorillo Lumaconi 500g

Eggs 2

Minced meat 1 kg

Mozzarella 250g, cut in cubes

Onion 1, finely chopped

Tomato pulp 1 can

Milk 1 cup

Grated Cheese 1 cup

Chicken Cube 1

Tomato paste 1 tbsp

All you have to do

1. Pour a little olive oil on a baking dish and place lumaconi near each other, with their opening facing upwards.

2. Place a cube of mozzarella in each lumacona.

3. For the sauce, sauté the onions, add minced meat of your choice and cook well. Add the tomato pulp and keep cooking.

4. In a bowl combine the tomato paste some water and the crumbled chicken cube.

5. Add to pan, season with salt and pepper and simmer for around 15 to 20 minutes. 

6. Pour the cooked minced meat tomato sauce over the lumaconi.

7. Whisk the eggs, milk and half a cup of the grated cheese together with the besciamella and spread over the lumaconi to cover with white sauce.

8. Sprinkle the remaining grated cheese over the white sauce.

9. Bake in a preheated oven at 180°C for 45 to 60 minutes.