Stuffed shell pasta 

Individual servings of stuffed shells make an impressive presentation. If you have enough individual baking dishes, divide the shells and sauce among them, then top with cheese, keeping in mind that you might need a little more cheese to top individual servings than is called for in the recipe. A stuffed pasta that you can use both as a first course and as a main course. Excellent freshly baked, but even tastier the next day heated in the oven. Here for you the recipe of stuffed shells to prepare at home in a few moves in many variations and various fillings with all the step by step tips for a mouth-watering result!

It is an easy recipe also ideal to prepare in advance and assemble or bake at the moment. The secret to a perfect result is to use high quality pasta, which keeps cooking perfectly! So that they do not fall apart when they blanch and it is easy to stuff them! To be prepared not only for special occasions and holidays; but also for standing buffets and birthday parties! Because they are excellent not only hot and stringy, but also good the following day!

Ingredients

700 g veal pulp

200 g leek

150 g fresh pecorino cheese

36 shells

milk

olive oil

salt

350 g tomato puree

100 g liquid cream

shallot

chopped aromatic (thyme, marjoram, parsley)

oil

salt

butter  

parmesan cheese for au gratin and baking dish

Procedure

For the recipe of stuffed shells, prepare the dressing: chop the shallot and place it to dry in 3 tablespoons of oil. Add the tomato puree, a pinch of chopped and the right amount of salt and pepper. Simmer the sauce with the cream. Meanwhile, boil the shells al dente. While the pasta is cooking, reduce the veal meat to chunks that you will brown, over high heat, with chopped leek and 2 tablespoons of oil. Remove the meat when it is colorful and rather dry, then pass it in the electric chopper, collecting the proceeds in a bowl. Mix it with pecorino cheese, a pinch of salt and very little milk. Distribute the dough among the shells, filling them. Pour the sauce into a buttered baking dish, then arrange the pasta, sprinkling it with 3 tablespoons of parmesan cheese and butter flakes. Pass in the oven already at 250 °C  for about 20 minutes.