Number of people
- 300 g of AIA minced beef
- 1 carrot
- 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!