Conchiglioni with meatballs and beans

Ingredients

• 2 slices bread
• 200 ml milk
• 200 g ground beef
• 1 clove garlic
• 1 egg
• 1/2 teaspoon fine salt
• 1/4 teaspoon ground pepper
• 1 tablespoon flour
• 3 tablespoons sunflower oil
• 1 tablespoon sunflower oil
• 400 ml passata
• 260 g canned beans drained
• 300 g conchiglioni
• 3000 ml water
• 1 teaspoon fine salt
• 100 ml cooking cream 20% fat
• 2 tablespoons grated Grana Padano or Parmesan
• 1/4 teaspoon ground pepper
• 1 tablespoon chopped parsley

Preparation

1. Take the cream out of the fridge 15 minutes ahead. Soak the bread in the milk for 10 minutes, then drain and squeeze it dry. Put it in a bowl with the meat, crushed garlic, beaten egg, 1/2 teaspoon salt and 1/4 teaspoon pepper. Mix well. 2. Shape walnut-sized meatballs and roll them in flour. Fry them in 3 tablespoons of oil, turning them, for 8 minutes, until golden. Transfer to paper towels. 3. Heat 1 tablespoon of oil in a saucepan, then add the passata and drained beans. Simmer for 4 minutes, until small bubbles form in the sauce. 4. Cook the conchiglioni for 10 minutes in 3000 ml water with 1 teaspoon salt, or 2 minutes less than the time on the package. Drain the pasta. 5. Toss the pasta with the sauce. Stir 2 tablespoons of hot sauce into the cream, then add the cream to the pan along with the meatballs, Grana Padano and 1/4 teaspoon pepper. Heat over low heat for 2 minutes, until everything is hot. Sprinkle with the chopped parsley.