Preparation

• Prepare abundant homemade tomato sauce.

  

• Clean and wash the vegetables [carrots, onions, celery] then cut them into chunks.
  Often for convenience or when I don’t have fresh vegetables, I use a frozen soffritto mix.

  Place the vegetables in a saucepan and heat them.
  Add the ground meat, mixing and breaking it up with a silicone spatula.
  Deglaze with white wine and continue to stir until it is completely evaporated.

  

• Add the tomato sauce and mix.
  Add the vegetable bouillon cube [optional] and mix until dissolved among the meat.
  Add a pinch of salt and a pinch of pepper.

  Let cook with a lid on low flame for 5-10 minutes until the sauce reaches the desired consistency.
  When the sauce is about to thicken, stir repeatedly to prevent it from sticking to the bottom of the pot.

• ^{Cooking times vary depending on the consistency of the tomato sauce, whether it’s more liquid or less, and on the use of the sauce, which should be thicker if used to dress pasta directly and more liquid if the pasta will be oven-baked.}

  If necessary, adjust the salt and add a pinch of nutmeg [optional].

  

• Cook the pasta shells very al dente so that they remain whole and easy to fill [they will be baked].
  I cooked them exactly half the time indicated on the package.

  Drain them gently to avoid breaking.
  Rinse them under running water to cool and let them drain well.

  ^{! Suggestion for large portions
  Prepare a container with cold water and, when draining them to avoid breaking, gently remove them from the pot with a slotted spoon, immerse them in cold water, and place them on a cutting board or a surface covered with parchment paper or aluminum to dry.}

• Prepare a baking dish.
  Spread a thin layer of meat sauce on the bottom of the dish.

  Fill the pasta shells with a spoon, distributing the sauce and arranging them in a single layer.
  Spread any remaining sauce on top.
  Finish with a sprinkle of grated cheese and grind a bit more pepper.

• Briefly preheat the oven.
  Bake at 350°F in a fan oven for 15-20 minutes until a crispy crust forms on the surface.

  Plate.

  Your baked stuffed pasta shells with meat are ready.

  Enjoy your meal!

  

• You can substitute shell pasta [or big shells] with any dry pasta format suitable for filling, like paccheri or schiaffoni.
  I usually use whole wheat pasta; when I decide to use regular pasta, I choose one that holds up well during cooking: al dente pasta has a lower glycemic index than well-cooked pasta.
  In case of guests and numerous dishes to manage, for convenience, you can prepare your filled pasta in advance, ready to bake.
  My trick to prevent the pasta from drying out in the oven is to distribute a few spoons of tomato sauce over the surface before reheating.

• • cannelloni with ready dough;
  • lasagna with meat sauce and fake béchamel.

• • Baked Stuffed Pasta: shell pasta and paccheri.
  • Simple Baked Christmas First Courses.