Stuffing pasta shells takes a little effort, but the flavorful, comforting result is well worth it—a true Italian classic straight from the oven.
Prep time: 15 minutes
Cook time: 75 minutes
Serves: 4
Ingredients
- 1 tbsp Bake & Fry Olive Oil
- 300 g minced beef
- 1 small onion
- 1 garlic clove
- 2 carrots
- 2 celery stalks
- 1 bay leaf
- 25 ml Bonsecco extra virgin olive oil
- 1 bottle of Salsa della Mamma
- 1 bag of Paccheri Rigati
- 300 g fresh spinach
- 30 g Parmesan cheese
Instructions
- Heat the Bake & Fry Olive Oil in a large frying pan. Add the minced beef and stir until it starts to brown. Finely chop the onion, garlic, carrots, and celery, then add them to the pan with the bay leaf. Sauté until the vegetables soften and turn translucent. Stir in the Salsa della Mamma and simmer gently for at least 1 hour.
- Meanwhile, cook the Paccheri Rigati al dente in a large pot of salted boiling water for 13 minutes. Drain and rinse under cold water to stop the cooking.
- Preheat the oven to 180°C. Chop the spinach finely and mix it into the sauce. Warm the sauce over low heat, seasoning with salt and pepper to taste.
- Stuff each pasta cylinder with the sauce mixture and stand them upright in a baking dish, packing them closely. Spoon any remaining sauce over the top and sprinkle with grated Parmesan. Bake for 10-15 minutes until golden and bubbly.
Enjoy your meal!
Recipe and image: Oil & Vinegar
