Italian Baked Stuffed Pasta Shells
Ingredients
- 24 conchiglioni pasta shells
- 350 g ground pork
- 1 carrot
- 1 celery stalk
- 1 small yellow onion
- 150 ml dry white wine
- 700 ml tomato passata
- 200 g fresh mozzarella
- 50 g grated Parmigiano Reggiano
- extra virgin olive oil
- butter
- salt
- pepper
Preparation
Prepare the ragù by sautéing the carrot, celery, and onion in olive oil until softened
Add the ground pork to the vegetables and cook until browned, then deglaze with white wine
Stir in the tomato passata, season with salt and pepper, and simmer until the sauce thickens
Cook the conchiglioni pasta shells in boiling salted water until al dente, then drain
Stuff each pasta shell with the ragù mixture and place in a baking dish
Top with torn mozzarella and grated Parmigiano Reggiano
Dot with butter and bake in a preheated oven at 180°C until the cheese is melted and golden
Remove from oven and let rest before serving
