Lumacone are large Italian pasta “shells” that are great for stuffing. In combination with tender minced chicken, aromatic mushrooms and creamy bechamel sauce, this dish turns out to be particularly juicy and rich. It can be prepared as a main dish for dinner or for guests – it looks appetizing and always causes admiration. Despite the spectacular appearance, the recipe is quite simple and does not require complex ingredients. The main thing is to prepare the filling and sauce correctly, and then the oven will do its job.
For me, this dish is true love from the first bite. When I first tried stuffing large Italian shells with tender minced chicken, fragrant mushrooms and covered everything with a creamy bechamel sauce, I realized: this is one of those recipes that I return to again and again. It combines ease of preparation, luxurious taste and spectacular appearance, which always attracts admiring glances from guests.
These large pasta “shells” perfectly hold the filling, do not fall apart and create a real explosion of taste in the mouth. Despite the fact that the dish looks like a restaurant dish, it is not difficult to make it at home. The main thing is to pay attention to the filling so that it is juicy, and to prepare the sauce correctly.
I often experiment in the kitchen and advise you not to be afraid to add your favorite ingredients to the dish. For example, if you like it hotter, add a pinch of chili or dried oregano. Or put some grated parmesan cheese in the filling – it will add nutty notes and make the taste even deeper. I love it when every housewife makes the recipe a little her own!
Ingredients
- Lumakone – 250 g
- Chicken minced meat – 750 g White mushrooms (frozen) – 150 g
- Celery (stem) — 1 pc.
- Onion – 1 pc.
- Olive oil for frying
- Garlic is a clove
- Salt, black pepper – to your taste
- Milk – 500 ml
- Butter – 50 g
- Flour – 1 tbsp. l.
If desired, for sprinkling on top: 100 g of grated mozzarella or parmesan cheese – this will add a beautiful golden crust and elasticity.
How to cook lumacone
Preparation of mushrooms and vegetables
If the mushrooms are frozen, thaw them in advance and squeeze out excess moisture well so that the filling does not turn out watery. Cut the mushrooms into small cubes. Peel the onion and celery and also chop them into small pieces. Pass the garlic through a press or finely chop it. Tip: celery adds a pleasant freshness and slight crunch, but if you don’t like its smell, you can replace it with carrots.
Frying the filling
Heat the olive oil in a large pan. Put the minced chicken and fry over medium heat for 7-8 minutes, constantly breaking the lumps with a spatula, until the minced meat loses its pink color. Transfer the finished minced meat to a plate. In the same pan (add a little more oil if needed), fry the onion and celery until soft, about 5 minutes.
Add the chopped mushrooms and simmer for another 4-5 minutes, until the mushrooms release their aroma and reduce in volume. Return the minced meat to the pan, add the garlic, salt, black pepper and, if desired, a pinch of nutmeg. Mix and heat everything together for another 2 minutes. Remove from heat and let the filling cool slightly. It is at this stage that I often try the filling and adjust the spices — I love it when it comes out moderately salty and aromatic.
Preparation of bechamel sauce
In a small saucepan, melt the butter over low heat. Add flour and, stirring constantly with a whisk, fry for 1-2 minutes until a light nutty aroma (do not allow darkening). Slowly pour in the warm milk in a thin stream, stirring vigorously so that no lumps form.
Cook the sauce over low heat for 5-7 minutes until it thickens. Add salt and nutmeg. The sauce should be smooth as velvet. Tip: if the sauce is too thick, add a little milk. If it is thin, add a little more flour diluted in milk.
Boiling and stuffing lumakone
In a large pot, boil water, salt it and boil lumacone until al dente (2-3 minutes less than indicated on the package). It usually takes 8-10 minutes. Drain in a colander, rinse with cold water to stop the cooking process, and brush lightly with oil to prevent the shells from sticking together. When the shells cool down a little, carefully fill them with prepared minced meat with mushrooms. Do not fill too tightly, so that they do not crack during baking.
Baking
Grease the baking dish with oil or butter. Place the stuffed lumacone in a single layer. Pour the béchamel sauce evenly over everything. If desired, sprinkle with grated cheese. Bake in an oven preheated to 180°C for 25-30 minutes, until the sauce is baked and an appetizing golden crust forms on top. If you like a toasted top, turn on the grill for the last 3-4 minutes.
Calorie dishes
One portion contains about 520–580 kcal. It depends on the fat content of the minced meat and the amount of cheese. The dish is quite filling thanks to the protein from the chicken and carbohydrates from the pasta, but at the same time it is not too heavy. If you want to reduce the calorie content, take the minced meat from the breast and reduce the amount of oil in the sauce.
Tips:
- Instead of ground chicken, try turkey or a mixture of chicken and pork for a richer flavor.
- Mushrooms can be replaced with champignons, chanterelles or even dried (pre-soaked).
- Add spinach or bell pepper to the filling for color and vitamins.
- For a version with a tomato accent, mix bechamel with 2-3 tbsp. l. tomato sauce.
Vegetarian variation: instead of meat, use chopped mushrooms, lentils and ricotta cheese.
I often make a “spicy” version with paprika and a little cheddar on top – it’s bomb!
Lumacone with minced chicken and mushrooms tastes great as an independent dish, but goes especially well with:
- Fresh cherry salad and balsamic dressing.
- Light vegetable side dishes – baked broccoli or cauliflower.
- Garlic bread or focaccia to soak up the sauce.
- Dry white wine (Chardonnay or Pinot Grigio) – it perfectly emphasizes the creaminess of bechamel.
Serve the dish hot, right out of the oven – then the mussels are at their juiciest.
The finished dish can be stored in the refrigerator in an airtight form for up to 3 days, but I do not advise you to do this, because the shells will become dry. If you have to keep the dish in the cold, then before serving, heat it in the microwave or oven at 160°C for 10-15 minutes, adding a little milk or broth so that the sauce does not dry out.
This recipe is one of my favorites, because it always turns out, even if you slightly deviate from the proportions. Try adding your favorite ingredients to the dish – maybe this is how you will create your own family version.