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Stuffed Shells with Pork Ragu




Stuffed Shells with Pork Ragu
source Williams Sonoma
categories main dish, pasta, italian
yield 8 servings
prep time
total time

INGREDIENTS
  • 2 Tbs. plus 1 tsp. salt
  • ½ lb conchiglioni or other Lrg pasta shells
  • 2 lb fresh ricotta cheese
  • 2 egg yolks, lightly beaten
  • 1 ½ cup grated Parmigiano-Reggiano cheese
  • ¼ tsp. freshly grated nutmeg
  • ½ tsp. freshly ground pepper
  • 2 ½ cup pork ragù, homemade (see related recipe) or purchased

    • INSTRUCTIONS
  • 1. Cook the pasta
  • 2. Bring a large pot of water to a boil. Add the 2 Tbs. salt and the pasta to the boiling water. Cook, stirring occasionally to prevent sticking, until still very al dente, about 3 minutes less than the package instructions. Drain and rinse under running cold water to stop the cooking; drain well and set aside.
  • 3. Prepare the filling
  • 4. Preheat an oven to 375°F.
  • 5. In a bowl, combine the ricotta, egg yolks, 1 cup of the Parmigiano-Reggiano, the nutmeg, the 1 tsp. salt and the pepper.
  • 6. Stuff and bake the shells
  • 7. On the bottom of a 9-by-12-inch baking dish, spread 2 to 3 Tbs. of the ragù.
  • 8. Using a plastic bag or a teaspoon (see note above), stuff the pasta shells with the filling. Do not overstuff. Place the stuffed shells in the prepared dish and top with the remaining sauce. Sprinkle with the remaining ½ cup Parmigiano-Reggiano and cover with aluminum foil. Bake for 15 minutes. Remove the foil and bake until golden and bubbly, 10 minutes longer.
  • 9. Remove the shells from the oven and let stand for 10 minutes before serving.

    • NOTES
    To stuff the pasta shells neatly and easily, put the ricotta filling in a plastic bag. Work the filling into the bottom of the bag and twist the top of the bag to close. Snip off one corner of the bag and squeeze the filling into the shells.

    NUTRITION