Stuffed Shells with Ragù

Stuffed shells are a substantial and tasty first course that can be served on special occasions or simply when you want something different from the usual pasta. Here’s how to prepare delicious stuffed shells with Italian-style ragù.

Ingredients

• 24 large shells, suitable for stuffing
• 500 g of ground meat (mixed beef and pork, or just beef if you prefer)
• 1 small onion, finely chopped
• 1 carrot, finely chopped
• 1 celery stalk, finely chopped
• 2 cloves of garlic, chopped
• 800 g of tomato puree
• 100 ml of red wine
• Extra virgin olive oil
• Salt and pepper to taste
• Grated Parmesan cheese, to sprinkle
• Fresh basil, for garnish
• 250 g of mozzarella, cut into cubes
• 100 g of grated Parmesan cheese, for the filling

Preparation

1. In a large pan, sauté the onion, carrot, celery, and garlic with a drizzle of extra virgin olive oil until the onion becomes translucent.
2. Add the ground meat, season with salt and pepper, and cook over medium-high heat, breaking it up with a wooden spoon, until it is evenly browned.
3. Pour in the red wine and let the alcohol evaporate.
4. Add the tomato puree, lower the heat and cook for at least 1 hour, stirring occasionally. If the ragù becomes too thick, you can add a little water.
5. In the meantime, preheat the oven to 180 °C and bring a large pot of salted water to a boil. Cook the shells according to the package instructions, but stop a couple of minutes before they reach al dente, as they will continue to cook in the oven.
6. Drain the shells and quickly pass them under cold water to stop the cooking, and lay them out on a clean cloth to dry.
7. Mix the mozzarella and grated Parmesan with some of the ragù in a bowl.
8. Stuff each shell with the cheese and ragù mixture.
9. Spread a thin layer of ragù on the bottom of a baking dish large enough to hold all the shells in a single layer.
10. Place the stuffed shells in the dish, with the opening facing up.
11. Cover the shells with the remaining ragù and sprinkle with grated Parmesan cheese.
12. Cover the dish with aluminum foil and bake for 20 minutes, then remove the foil and bake for an additional 10 minutes or until the cheese is nicely golden and crispy.
13. Let it rest for 5 minutes before serving. Garnish with chopped fresh basil and serve.

Curiosity

Stuffed shells are an excellent way to serve pasta elegantly and in portions. Traditionally, in Italy, baked preparations are very popular, especially on festive occasions. The final baking in the oven makes this dish even more inviting, with a crispy layer of golden cheese covering a soft and flavorful heart.

Enjoy your meal!