Pleasant, moderately non-hard dish with claims "Wow, tell me a recipe." Our chef suggests and tells how to surprise guests, make a pleasant family and at the same time not to stand too much from the stove. In the pan Passerum onions, add the greens of parsley and 1 cut tomato, from which we remove the skin in advance (it is overwhelmed with boiling water in advance, and then quickly pour very cold water to the skin easily). If it is very lazy, it is possible and with skin, the taste does not worsen. After 10 minutes, add beef mince and a couple of tablespoons of red wine, salt, black pepper and fry, stirring periodically, for another 15 minutes.
Mix the egg with milk, add salt and nutmeg. The loose stuffing is starting very large pasta in the form of seashells (you can conventional canneloni), put it tightly to each other on the bottom of the form and pour egg-milk mixture so that it covers pasta, otherwise they will remain dry. We bake for 30 minutes at a temperature of 200 degrees, sprinkle with parmesan and another 5 minutes.