Stuffed Shells With Pork Ragù
This recipe for stuffed pasta shells is a comforting and flavorful meal that is sure to impress your family and friends. The large conchiglioni shells are filled with a creamy mixture of fresh ricotta cheese, Parmigiano-Reggiano, and nutmeg, then baked to perfection in a savory pork ragù sauce. Each bite is a delightful blend of rich, cheesy goodness and tender pasta, making it a perfect dish for a cozy dinner at home.
— Constant Cookbook
Ingredients
- 2 Tbs. plus 1 tsp. salt
- 1/2 lb. conchiglioni or other large pasta shells
- 2 lb. fresh ricotta cheese
- 2 egg yolks, lightly beaten
- 1 1/2 cups grated Parmigiano-Reggiano cheese
- 1/4 tsp. freshly grated nutmeg
- 1/2 tsp. freshly ground pepper
- 2 1/2 cups pork ragù, homemade (see related recipe at left) or purchased
Instructions
- <b>Cook the pasta</b>
- Bring a large pot of water to a boil. Add the 2 Tbs. salt and the pasta to the boiling water. Cook, stirring occasionally to prevent sticking, until still very al dente, about 3 minutes less than the package instructions. Drain and rinse under running cold water to stop the cooking; drain well and set aside.
- <b>Prepare the filling</b>
- Preheat an oven to 375&#176;F. In a bowl, combine the ricotta, egg yolks, 1 cup of the Parmigiano-Reggiano, the nutmeg, the 1 tsp. salt and the pepper.
- <b>Stuff and bake the shells</b>
- On the bottom of a 9-by-12-inch baking dish, spread 2 to 3 Tbs. of the rag&#249;. Using a plastic bag or a teaspoon (see note above), stuff the pasta shells with the filling. Do not overstuff. Place the stuffed shells in the prepared dish and top with the remaining sauce. Sprinkle with the remaining 1/2 cup Parmigiano-Reggiano and cover with aluminum foil. Bake for 15 minutes. Remove the foil and bake until golden and bubbly, 10 minutes longer.
- Remove the shells from the oven and let stand for 10 minutes before serving. Serves 8.
- Adapted from Williams-Sonoma Food Made Fast Series, <i>Pasta</i>, by Julia della Croce (Oxmoor House, 2006).
Yield
Serves 8.
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