Stuffed Pasta Shells

Stuffed Pasta Shells

This recipe combines the delicate taste of ricotta cheese with the appetising flavour of the meat sauce. A meal the whole family will love!
cooking time imageCooking time - 80 mins
serves imageServes - 6
difficulty imageDifficulty - not too tricky

Ingredients

  • 10.6 oz (300 g) shell pasta 
  • 21 ¼ oz (600 g) tomato sauce 
  • ¼ cup grated Parmigiano
  • Extra virgin olive oil, to taste
  • 2 oz (60 g) yellow onions, finely chopped 
  • Salt, to taste
  • Black pepper, to taste

For the filling

  • 4.4 oz (125 g) ground pork 
  • 4.4 oz (125 g) ground beef 
  • 14 oz (400 g) ricotta cheese
  • 9 oz (250 g) mozzarella cheese
  • 1 oz (30 g) Parmigiano 
  • 3 tbsp (45 g) red wine 
  • Salt, to taste
  • Black pepper, to taste
  • 1 egg
  • 1 garlic clove

Method

  • Start by adding a little oil to your Whatever Pan and frying the onion. Pour in the tomato sauce and season with salt and pepper. Cover and simmer for 45 minutes.
  • Then cook the meat - fry the garlic in a little olive oil and add the ground pork and ground beef. Add the red wine, turn up the flame and brown for about 10 minutes until the bottom is dry, stirring often so it doesn’t burn.
  • Meanwhile boil the pasta shells. When ready, drain and let them cool for about 5 minutes.
  • To prepare the filling, mix the meat with ricotta, mozzarella, Parmigiano, egg, salt and pepper.
  • Spread a layer of tomato sauce at the bottom of your clean Whatever Pan. Fill your pasta shells (you can choose to fill the pasta with a teaspoon or use a sac à poche).
  • As you fill the shells, place them inside the pan. Once all the shells are stuffed, cover them with the tomato sauce and place some mozzarella slices on top and season with Parmigiano.
  • Bake in a preheated oven at 415°F (220°C) for about 20 minutes plus a few minutes on the grill to brown the surface. 
  • Once your stuffed shells are done, wait a few minutes before serving!

Ingredients

  • 10.6 oz (300 g) shell pasta 
  • 21 ¼ oz (600 g) tomato sauce 
  • ¼ cup grated Parmigiano
  • Extra virgin olive oil, to taste
  • 2 oz (60 g) yellow onions, finely chopped 
  • Salt, to taste
  • Black pepper, to taste

For the filling

  • 4.4 oz (125 g) ground pork 
  • 4.4 oz (125 g) ground beef 
  • 14 oz (400 g) ricotta cheese
  • 9 oz (250 g) mozzarella cheese
  • 1 oz (30 g) Parmigiano 
  • 3 tbsp (45 g) red wine 
  • Salt, to taste
  • Black pepper, to taste
  • 1 egg
  • 1 garlic clove

Method

  • Start by adding a little oil to your Whatever Pan and frying the onion. Pour in the tomato sauce and season with salt and pepper. Cover and simmer for 45 minutes.
  • Then cook the meat - fry the garlic in a little olive oil and add the ground pork and ground beef. Add the red wine, turn up the flame and brown for about 10 minutes until the bottom is dry, stirring often so it doesn’t burn.
  • Meanwhile boil the pasta shells. When ready, drain and let them cool for about 5 minutes.
  • To prepare the filling, mix the meat with ricotta, mozzarella, Parmigiano, egg, salt and pepper.
  • Spread a layer of tomato sauce at the bottom of your clean Whatever Pan. Fill your pasta shells (you can choose to fill the pasta with a teaspoon or use a sac à poche).
  • As you fill the shells, place them inside the pan. Once all the shells are stuffed, cover them with the tomato sauce and place some mozzarella slices on top and season with Parmigiano.
  • Bake in a preheated oven at 415°F (220°C) for about 20 minutes plus a few minutes on the grill to brown the surface. 
  • Once your stuffed shells are done, wait a few minutes before serving!

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