recipes
Stuffed pasta shells with Bolognese and pecorino cheese
Serves: 4
Ingredients
For the filling
- 300g ricotta
- 1 egg
- Salt and pepper
- Chopped parsley
For the sauce
- 1 tbsp olive oil (Filipo Berrio)
- 1 small onion, chopped
- 2 cloves garlic, chopped
- 300g beef mince
- Salt and pepper
- Splash red wine
- 1 tbsp tomato puree
- 1 tsp sugar
- 1 tsp mixed herbs
- 1 x 400g tin chopped tomatoes
You will also need
- 400g large pasta shells (Di Martino)
- 4 tbsp grated pecorino cheese
- Rocket leaves
Method
Start this recipe by half cooking the pasta shells in salted boiling water then put aside. Next, prepare the sauce by frying together the oil with the chopped onion and garlic till soft. Add in the beef mince and brown. Next splash in the wine to evaporate, then mix in the tomato puree, sugar, herbs and season with salt and pepper. Cook for a minute before adding in the chopped tomatoes. Add in ¼ glass of water, lower the heat and cook for 10 minutes. Meanwhile fill the pasta shells. Mix together the filling ingredients then pipe into the half cooked shells and place into an oven proof oven dish. Spoon over the sauce then sprinkle over 2 tbsp grated pecorino cheese. Place into the oven at 200`c and cook for 20 minutes. Serve on large plates sprinkled with the remaining pecorino cheese and rocket leaves on top.
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