Baked large pasta shells filled with meat and mushrooms
Here's our recipe for baked large pasta shells filled with meat and mushroom!
300 g of AIA minced beef
Half an onion
1 celery stalk
100 g of dried porcini mushrooms
400 g tomato passata
300 ml of milk
150 g of grated Parmesan cheese
2 fresh porcini or button mushrooms
16 large pasta shells
1 sprig of rosemary
Extra virgin olive oil
If you've got friends coming round for dinner, surprise them with this original, flavourful dish: these baked large pasta shells filled with meat and mushroom ragù with a Parmesan cheese sauce will have everyone wanting seconds!
This recipe calls for mushrooms, a favourite ingredient at our tables in September, to create this delicious take on a classic Italian Sunday lunch: ragù (a rich meat sauce). Here, the ragù sauce is served in an unconventional way, not as one would expect in a classic lasagna or in cannelloni, but rather as the filling for baked large pasta shells, making this a sophisticated, scrumptious dish.
Read on for the full recipe for baked large pasta shells filled with rich meat and mushroom ragù in a Parmesan cheese sauce!
Finely chop the celery, carrot and onion, and brown in a saucepan with a drop of extra virgin olive oil. Add the minced meat and brown evenly, then pour over the wine and simmer until reduced. Once the wine has evaporated, pour in the tomato sauce and check for salt and pepper. Place the dried mushrooms in a small mixing bowl and cover with lukewarm water and leave to soften. Squeeze out the excess water, chop into small pieces and add to the meat sauce. Leave the sauce to simmer for about one hour. Meanwhile, bring the milk to the boil, and add a pinch of nutmeg, salt and pepper. Take off the heat and mix in the grated Parmesan cheese a bit at a time, continuing to stir to until the mixture is smooth and even in consistency.
Cook the large pasta shells in salted boiling water until al dente. Strain the pasta and then fill each shell with the ragù sauce. Arrange them in a lined oven dish, sprinkle with the grated Parmesan cheese and bake in the oven under the grill for 5 minutes. Fill the bottom of each dish with a 'pool' of cheese sauce, add a sprinkling of black pepper and a few slices of the fresh mushrooms. Arrange a portion of pasta shells in the centre of the cheese sauce and serve. Enjoy!