Stuffed Pasta Shells with Beef Ragout by @cuisinovia

1h10

10 servings

🫒

2 tbsp

Olive oil

🧅

1

Onion

🧄

2

Garlic cloves

🥩

500 g

Black angus beef mince

🍄

250 g

Portobello mushrooms

⚫

0.5 tsp

Black pepper

🌿

1 tsp

Rosemary leaves

🌿

3 tbsp

Parsley

🧈

50 g

Unsalted butter

🥃

60 ml

Brandy

60 ml

Koumantaria

🌾

1 tbsp

All-purpose flour

🍲

130 ml

Beef broth

🍄

1 tsp

Truffle mustard

🥛

60 ml

Cream

🍝

500 g

Conchiglioni pasta

🧀

250 g

Mascarpone

🍝

130 ml

Pasta cooking water

🧀

200 g

Mozzarella

🧀

2 tbsp

Parmesan cheese

🧂

Salt

  1. Cook

    In a large skillet, cook the onion in olive oil until soft and beginning to colour.

  2. Add

    Add the garlic and mince, and season with salt and pepper.

  3. Cook

    Cook, stirring and breaking up big chunks, until the mince is no longer pink.

  4. Add

    Add the mushrooms, rosemary and parsley, and cook a few minutes.

  5. Cook

    Cook until no liquid remains in the skillet.

  6. Add

    Add the butter to the skillet and stir through.

  7. Pour

    Pour in the brandy and Koumantaria or port.

  8. Cook

    Cook a few minutes so that the alcohol evaporates.

  9. Sprinkle

    Sprinkle in the flour and mix.

  10. Pour

    Pour in the beef broth and let the ragout cook for 2-3 minutes.

  11. Garnish

    Take off the heat and finish with the truffle mustard and cream.

  12. Set

    Set the ragout aside until needed.

  13. Cook

    Cook the pasta shells in plenty of salted water, 1 minute less than the time indicated on the packet.

  14. Drain

    Drain the pasta, keeping about 1 cup of the cooking water.

  15. Rinse

    Rinse the pasta with plenty of cold water.

  16. Mix

    Mix the mascarpone with 125 ml of the pasta cooking water.

  17. Spread

    Spread about 1 cup of the mascarpone mixture over the base of a large baking dish.

  18. Fill

    Fill the shells with the mince mixture, about 1 teaspoon filling per shell.

  19. Place

    Place the shells in the baking dish in one layer.

  20. Pour

    Pour the remaining mascarpone mixture over the shells and sprinkle with mozzarella, parmesan and parsley.

  21. Bake

    Bake at 180 C fan for 25-30 minutes, until the cheese melts and the dish is golden and bubbly.

  22. Serve

    Serve at once.

Stuffed Pasta Shells with Beef Ragout by @cuisinovia

1h10

10 servings

🫒

2 tbsp

Olive oil

🧅

1

Onion

🧄

2

Garlic cloves

🥩

500 g

Black angus beef mince

🍄

250 g

Portobello mushrooms

⚫

0.5 tsp

Black pepper

🌿

1 tsp

Rosemary leaves

🌿

3 tbsp

Parsley

🧈

50 g

Unsalted butter

🥃

60 ml

Brandy

60 ml

Koumantaria

🌾

1 tbsp

All-purpose flour

🍲

130 ml

Beef broth

🍄

1 tsp

Truffle mustard

🥛

60 ml

Cream

🍝

500 g

Conchiglioni pasta

🧀

250 g

Mascarpone

🍝

130 ml

Pasta cooking water

🧀

200 g

Mozzarella

🧀

2 tbsp

Parmesan cheese

🧂

Salt

Preparation Steps

  1. Step 1/22

    In a large skillet, cook the onion in olive oil until soft and beginning to colour.

    🧅Onion
    🫒Olive oil
    🍳Large skillet

  2. Step 2/22

    Add the garlic and mince, and season with salt and pepper.

    🧄Garlic cloves
    🥩Black angus beef mince
    🧂Salt
    ⚫Black pepper
    🍳Large skillet

  3. Step 3/22

    Cook, stirring and breaking up big chunks, until the mince is no longer pink.

    🥩Black angus beef mince
    🍳Large skillet

  4. Step 4/22

    Add the mushrooms, rosemary and parsley, and cook a few minutes.

    🍄Portobello mushrooms
    🌿Rosemary leaves
    🌿Parsley
    🍳Large skillet

  5. Step 5/22

    Cook until no liquid remains in the skillet.

    🍳Large skillet

  6. Step 6/22

    Add the butter to the skillet and stir through.

    🧈Unsalted butter
    🍳Large skillet

  7. Step 7/22

    Pour in the brandy and Koumantaria or port.

    🥃Brandy
    Koumantaria
    🍳Large skillet

  8. Step 8/22

    Cook a few minutes so that the alcohol evaporates.

    🍳Large skillet

  9. Step 9/22

    Sprinkle in the flour and mix.

    🌾All-purpose flour
    🍳Large skillet

  10. Step 10/22

    Pour in the beef broth and let the ragout cook for 2-3 minutes.

    🍲Beef broth
    🍳Large skillet

  11. Step 11/22

    Take off the heat and finish with the truffle mustard and cream.

    🍄Truffle mustard
    🥛Cream
    🍳Large skillet

  12. Step 12/22

    Set the ragout aside until needed.

    🍳Large skillet

  13. Step 13/22

    Cook the pasta shells in plenty of salted water, 1 minute less than the time indicated on the packet.

    🍝Conchiglioni pasta
    🧂Salt
    🍲Large pot

  14. Step 14/22

    Drain the pasta, keeping about 1 cup of the cooking water.

    🍝Conchiglioni pasta
    🍝Pasta cooking water
    🧺Colander

  15. Step 15/22

    Rinse the pasta with plenty of cold water.

    🍝Conchiglioni pasta
    🧺Colander

  16. Step 16/22

    Mix the mascarpone with 125 ml of the pasta cooking water.

    🧀Mascarpone
    🍝Pasta cooking water
    🥣Mixing bowl
    🥄Spoon

  17. Step 17/22

    Spread about 1 cup of the mascarpone mixture over the base of a large baking dish.

    🧀Mascarpone
    🍳Baking dish
    🥄Spoon

  18. Step 18/22

    Fill the shells with the mince mixture, about 1 teaspoon filling per shell.

    🍝Conchiglioni pasta
    🥩Black angus beef mince
    🍄Portobello mushrooms
    🥄Spoon

  19. Step 19/22

    Place the shells in the baking dish in one layer.

    🍝Conchiglioni pasta
    🍳Baking dish

  20. Step 20/22

    Pour the remaining mascarpone mixture over the shells and sprinkle with mozzarella, parmesan and parsley.

    🧀Mascarpone
    🧀Mozzarella
    🧀Parmesan cheese
    🌿Parsley
    🍳Baking dish

  21. Step 21/22

    Bake at 180 C fan for 25-30 minutes, until the cheese melts and the dish is golden and bubbly.

    🍳Baking dish

  22. Step 22/22

    Serve at once.

Composition

Ingredients

Types

Oils, Vegetables, Meat, Spices, Herbs, Dairy, Alcohol, Grains, Broth, Condiments, Pasta

Ingredients

Olive oil, Onion, Garlic cloves, Black angus beef mince, Portobello mushrooms, Black pepper, Rosemary leaves, Parsley, Unsalted butter, Brandy, Koumantaria, All-purpose flour, Beef broth, Truffle mustard, Cream, Conchiglioni pasta, Mascarpone, Pasta cooking water, Mozzarella, Parmesan cheese, Salt

Notes

Onion (medium, chopped), Garlic cloves (chopped), Rosemary leaves (chopped), Parsley (chopped, for the ragout), Koumantaria (or port wine), Truffle mustard (heaped), Conchiglioni pasta (Giuseppe Cocco brand), Mozzarella (grated), Parmesan cheese (grated), Salt (to season the mince, no amount given)

Allergens

Milk, Sulphites, Gluten, Mustard

Dietetics

Dietary regimen

High-Protein, Nut-Free, soy-free

Calories

520 kcal

Macro nutrients

Protein: 28g, Carbohydrates: 42g, Fat: 26g, Fiber: 3g, Sugars: 4g

Nutritional Information

Minerals

Calcium: 280mg, Iron: 3mg, Zinc: 4.5mg, Potassium: 480mg, Sodium: 480mg, Phosphorus: 320mg

Vitamins

Vitamin A: 180mcg, Vitamin B12: 1.8mcg, Vitamin B6: 0.4mg, Niacin (B3): 5.5mg, Vitamin D: 0.3mcg

Preparation

Time Information

Preparation

40 minutes

Cooking

30 minutes

Overall

1 hour 10 minutes

Difficulty

Level

Hard (3/4)

Steps

22 steps

Equipments

Utensils

Large skillet, Large pot, Baking dish, Colander, Mixing bowl, Spoon, Knife, Cutting board

Appliances

Oven, Stove

Type

Type

Type Of Dish

Main Course, Side Dish

Occasions

Celebration, Dinner Party, Special Occasion Menu

Origin

Source

Platform

instagram

Original Creator

@cuisinovia

Origin

Cuisine

Italian, Greek

Geographic

Italy, Europe

Various

Aspect

Texture

Cheesy, Gooey, Creamy, Tender

Flavors

Savory, Rich, Umami, Earthy, Winey

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

refrigerated leftovers : 3 days (store in an airtight container,reheat thoroughly before serving), freezer : 2 months (freeze before baking or after baking in an airtight, freezer-safe container,thaw in the fridge before reheating)