Warm,
inviting stuffed pasta shells can be elegant without being elaborate. A few,
simple ingredients are all you need—remember, you’re stuffing small noodle
cups, so less is better.
Here, I
made an easy marinara with canned crushed tomatoes and added some depth to the
flavor with a bit of dry red wine. The sauce is rich and mellow, and pairs well
with some salty Pecorino Romano and creamy fresh mozzarella cheese on top.
Note: I
used “ciliegine” (see-lay-jee'-nee) mozzarella balls, which are about the size of
cherries. Any other size will work just fine.
Serves 4
Ingredients
- 16 jumbo pasta shells
- 2 tbsp olive oil, divided,
plus more for oiling dish
- 1 lb ground pork
- 4 garlic cloves, finely
chopped, divided
- 1 large shallot, finely
chopped
- sea salt
- freshly ground black pepper
- 1 cup ricotta cheese, room
temperature
- 4 tbsp chopped flat-leaf
parsley, divided, plus more for garnish
- 1/2 cup finely chopped onion
- 1-1/2 cups crushed tomatoes
(from a 28-oz can)
- 1/4 cup dry red wine
- 4 oz fresh mozzarella balls,
thinly sliced
- 1/2 cup freshly grated
Pecorino Romano cheese
- 1/2 tsp dried oregano
Preparation
- Preheat the oven to 350° F.
- Cook the shells in a pot of
boiling, salted water until al dente, 8-9 minutes. Drain and rinse under cold
water.
- Heat a large skillet over
medium heat and add 1 tablespoon of oil. Add the pork, 1/2 the chopped garlic,
and shallot and season with salt and pepper. Cook, breaking up the meat, until
the shallot and garlic soften, the pork is just cooked through, and most of the
liquid is absorbed, 7-8 minutes. Remove from the heat and stir in 2 tablespoons
of parsley.
- Transfer the pork mixture to
a bowl and wipe out the pan. Let the mixture cool 10 minutes. (It will continue
to absorb liquid.) Stir in the ricotta until well combined. Set aside while you make the marinara.
|
Pork Mixture Beginning to Cook |
|
Cooked Pork Mixture |
|
Pork-Ricotta Mixture |
- Re-heat the skillet over
medium heat and add the remaining 1 tablespoon of oil. Add the onion and remaining
1/2 of the chopped garlic. Sauté 2 minutes.
- Add the crushed tomatoes,
wine, and 2 tablespoons of parsley and season with salt and pepper. Reduce
the heat to medium-low and simmer 10 minutes, until slightly thickened. Remove
from the heat and let cool while you stuff the shells.
- Lightly oil an 11 X 7-inch
baking dish. Stuff each pasta shell with 2-3 tablespoons of the pork mixture
and place snugly side by side in the dish.
- Spoon the marinara on top of
and around the shells and top evenly with sliced mozzarella. Scatter Pecorino
Romano on top and sprinkle with dried oregano. Bake, uncovered, until the
mozzarella is melted, 30-35 minutes.
|
Garlic and Onion |
|
Marinara Beginning to Cook |
|
Stuffed Shells |
|
Ready to Bake |
|
Baked Pasta |
To serve, place 3 or 4 stuffed shells in shallow
pasta bowls and garnish with chopped parsley. Serve right away.
|
Pork-Stuffed Shells with Red Wine Marinara |
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