Ingredients with Measurements:
- 1 box jumbo pasta shells
- 1 lb ground beef
- 1/2 lb ground pork
- 1/2 lb ground veal
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 1 can (6 oz) tomato paste
- 1/2 cup red wine
- 1/2 cup beef broth
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp red pepper flakes
- 1/2 cup grated Parmesan cheese
- 2 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 1 egg
- 1/4 cup chopped fresh parsley
Special equipment needed:
- Large pot for boiling pasta
- Large skillet for cooking ragù
- 9x13 inch baking dish
Step-by-step instructions:
1. Preheat oven to 375°F.
2. Cook pasta shells according to package directions. Drain and set aside.
3. In a large skillet, brown the ground beef, pork, and veal over medium-high heat. Drain any excess fat.
4. Add the onion and garlic to the skillet and cook until softened, about 5 minutes.
5. Stir in the crushed tomatoes, tomato paste, red wine, beef broth, oregano, basil, salt, black pepper, and red pepper flakes. Bring to a simmer and cook for 20-30 minutes, stirring occasionally.
6. In a separate bowl, mix together the Parmesan cheese, ricotta cheese, mozzarella cheese, egg, and parsley.
7. Stuff each pasta shell with the cheese mixture and place in the baking dish.
8. Pour the ragù over the stuffed shells, covering them completely.
9. Cover the baking dish with foil and bake for 25 minutes.
10. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Time:
Preparation time: 30 minutes
Cooking time: 1 hour
Temperature:
375°F
Serving size:
8 servings
Nutritional information:
Calories: 550
Fat: 28g
Carbohydrates: 38g
Protein: 34g
Sodium: 1020mg
Sugar: 10g
Substitutions for ingredients:
- Ground turkey or chicken can be substituted for the ground beef, pork, and veal.
- Vegetable broth can be substituted for the beef broth.
Variations:
- Add chopped spinach or kale to the cheese mixture for added nutrition.
- Use a different type of pasta, such as manicotti or cannelloni, instead of shells.
- Add sliced mushrooms to the ragù for extra flavor.
Tips and tricks:
- Make sure to cook the pasta shells al dente, as they will continue to cook in the oven.
- Use a piping bag or plastic bag with the corner cut off to easily stuff the shells.
- Leftover ragù can be frozen for later use.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the oven at 350°F for 15-20 minutes, or until heated through.
Presentation ideas:
Serve the stuffed shells on a platter with a sprinkle of chopped parsley and grated Parmesan cheese.
Garnishes:
Chopped parsley and grated Parmesan cheese.
Pairings:
Serve with a side salad and garlic bread.
Suggested side dishes:
- Caesar salad
- Caprese salad
- Roasted vegetables
Troubleshooting advice:
- If the ragù is too thick, add more beef broth or water to thin it out.
- If the cheese mixture is too thick, add a splash of milk to make it more spreadable.
Food safety advice:
- Make sure to cook the meat to an internal temperature of 160°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Neapolitan ragù is a traditional meat sauce from Naples, Italy. It is typically made with a combination of beef, pork, and veal, and is simmered for several hours to develop a rich, complex flavor.
Flavor profiles:
Savory, meaty, tangy, cheesy.
Serving suggestions:
Serve hot, straight out of the oven, with a side salad and garlic bread.
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Region: Italian