Stuffed shells Neapolitan style, an ideal and tasty dish for the whole family, perfect for a special occasion like Christmas or simply a Sunday. The shells are a type of pasta that can hold any filling. I chose to make the traditional one, my mom’s filling, seasoned with the rich Sunday ragù, and a filling made with creamy and delicate buffalo ricotta (but any type of ricotta will do).
Similar Recipe⏬
- Difficulty: Easy
- Cost: Medium
- Preparation time: 1 Hour
- Portions: 6-8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1.1 lbs shells
- 2 cups buffalo ricotta (Or sheep or cow ricotta)
- as needed ragù
- 5.3 oz ground pork
- 5.3 oz ground veal
- 2 eggs
- 3.5 oz Grana Padano cheese, grated
- 8.8 oz fiordilatte
- as needed nutmeg (Optional)
- as needed Salt and pepper
- as needed extra virgin olive oil
Steps
Prepare a good ragù from the night before.
In a bowl, add all the ingredients for the filling.
Add the meat previously sautéed in a pan with a bit of oil and salt.
Add the ricotta previously mixed with a few tablespoons of ragù.
Add the eggs, the cheese, the fiordilatte cut into small cubes, the nutmeg, a little salt and pepper. Mix everything well.
Cook the shells in abundant salted water. Drain them halfway through cooking. Add a drizzle of oil to prevent them from sticking.
Fill the shells with the stuffing, using a piping bag or a teaspoon.
Place the shells in a baking dish covered with ragù and cover them with the sauce. Sprinkle with grated cheese and bake in a hot oven for about 30 minutes.
Take them out of the oven and let them rest for a few minutes, enjoy them hot and bon appétit!
