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Baked large pasta shells filled with a rich meat and mushroom sauce

Baked large pasta shells filled with meat and mushrooms

Here's our recipe for baked large pasta shells filled with meat and mushroom!

  • Difficulty

    Facile

  • Number of people

    4

  • Total time

    25 min

Products used

Ground

Ground

Ingredients

  • 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
  • Nutmeg
  • 2 fresh porcini or button mushrooms
  • 16 large pasta shells
  • 1 sprig of rosemary
  • Extra virgin olive oil
  • Salt
  • Pepper

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!

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