Lumaconi alla parmigiana

Lumaconi alla parmigiana are a rich and tasty dish. Let’s see how to prepare them:

Ingredients

• Large pasta snails, suitable for stuffing
• Peeled tomatoes
• Mozzarella
• Grated Parmesan cheese
• Fresh basil
• Garlic
• Extra virgin olive oil
• Salt and pepper to taste

Preparation

1. Begin by cooking the lumaconi in plenty of salted water following the instructions on the package, but stop a little earlier to prevent them from breaking during stuffing. After cooking, drain them and set them aside on a clean cloth to dry and cool.

2. In the meantime, prepare the tomato sauce. In a pan, sauté a clove of garlic in extra virgin olive oil. Add the peeled tomatoes and let it cook on medium-low heat for about 15-20 minutes. Season with salt, pepper, and hand-torn basil leaves. You can choose to blend everything to obtain a smooth sauce or leave the tomato pieces for a more rustic texture.

3. Now prepare the filling by cutting the mozzarella into cubes and mixing it with grated Parmesan cheese and a bit of chopped basil.

4. Take a baking dish and spread some tomato sauce on the bottom. Fill each snail with the mozzarella and Parmesan filling, then arrange them in the dish. Cover the lumaconi with more tomato sauce and a generous sprinkle of Parmesan cheese.

5. Bake the lumaconi in a preheated oven at 180 °C for about 20 minutes or until the surface becomes golden brown and the mozzarella has melted well.

Serve them hot, perhaps with a sprinkle of fresh basil on top for a touch of color and flavor.

Curiosity

The term “alla parmigiana” originally refers to the cuisine of Emilia and especially to that of Parma, where Parmesan cheese is one of the main and most appreciated ingredients. In this type of preparation, the cheese is often used abundantly, giving the dish an intense and rewarding flavor. Moreover, the baking allows the Parmesan to create a delicious crust on the surface of the dish.