Creamy Jumbo Shells with Savory Ragu
This Creamy Jumbo Shells with Savory Ragu recipe is a delightful dish inspired by my love for the show Ciao Italia. The rich, flavorful ragu made from ground pork simmered with red wine and tomato sauce becomes even more delicious when prepared a day in advance, allowing the flavors to meld beautifully. The creamy béchamel sauce brings an indulgent creaminess to the dish, making every stuffed shell a burst of flavor with each bite. Perfect for gatherings or a cozy family dinner, this recipe serves 8-10, ensuring that there’s plenty for everyone to enjoy!
N/A
Servings
762
Calories
11
Ingredients
Ingredients
Extra virgin olive oil
1 (tablespoon)
Ground pork
3/4 (lb)
Dry red wine
1/2 (cup)
Tomato sauce
1 (cup)
Low-fat milk
4 1/2 (cups)
Butter
8 (tablespoons)
Flour
1/2 (cup)
Jumbo pasta shells
1 (12 ounce) package
Milk
1/2 (cup)
Heavy cream
1 1/2 (cups)
Parmigiano cheese
1/2 (cup)
Instructions
1
RAGU: Heat the extra virgin olive oil in a large skillet over medium heat. Add the ground pork and cook until browned, breaking it up with a spoon as it cooks.
2
Increase the heat to high and pour in the dry red wine, allowing most of it to evaporate as you cook for a couple of minutes.
3
Lower the heat to medium, then add the tomato sauce and allow the mixture to simmer uncovered for about 15 minutes or until thickened. Set aside to cool or refrigerate if you made this a day ahead.
4
SAUCE: In a saucepan, scald the 4 1/2 cups of milk by heating it just below boiling. In a separate large saucepan, melt the butter over medium heat.
5
Whisk in the flour to create a smooth paste and cook while stirring for 1 minute to eliminate the raw flour taste.
6
Gradually whisk in the hot milk and continue to stir until the sauce thickens enough to coat the back of a spoon. Season with salt to taste.
7
Remove from heat and mix in the prepared ragu until fully blended. Transfer to a bowl, cover, and let it cool in the fridge for several hours or up to a few days to fully develop the flavors.
8
Preheat your oven to 375°F (190°C).
9
Bring 4 quarts of salted water to a rolling boil and add the jumbo pasta shells. Cook for 4 minutes, then drain and cool slightly.
10
Lightly butter a 14 x 8 inch baking dish. Using a spoon, fill each shell generously with the ragu mixture and arrange them snugly in the baking dish.
11
TOPPING: In a bowl, combine the 1/2 cup of milk and 1 1/2 cups of heavy cream. Slowly pour the mixture evenly over the stuffed shells, ensuring they are well coated.
12
Sprinkle the grated Parmigiano over the top, then cover with foil and bake for 45 minutes until bubbly and golden.
Nutrition Information
49g
Fat
56g
Carbs
25g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Creamy Jumbo Shells with Savory Ragu?
This is a baked pasta dish featuring jumbo shells stuffed with a savory pork ragu and a creamy béchamel sauce, inspired by the show Ciao Italia.
How many servings does this recipe provide?
The recipe serves between 8 and 10 people.
What is the calorie count per serving?
Each serving contains approximately 762 calories.
How much protein is in each serving?
There are 25 grams of protein per serving.
What type of wine is used in the ragu?
The recipe calls for 1/2 cup of dry red wine.
How long should the ragu simmer with the tomato sauce?
The mixture should simmer uncovered for about 15 minutes or until thickened.
What is the process for scalding the milk?
Heat 4 1/2 cups of milk in a saucepan until it is just below the boiling point.
How do you make the roux for the creamy sauce?
Melt 8 tablespoons of butter and whisk in 1/2 cup of flour, cooking for 1 minute.
How do you know when the béchamel sauce is ready?
The sauce is ready when it has thickened enough to coat the back of a spoon.
Should the ragu and sauce be combined?
Yes, once the white sauce is ready, remove it from the heat and mix in the prepared ragu until fully blended.
Can I make the sauce in advance?
Yes, the sauce can be refrigerated for several hours or up to a few days to develop the flavors.
What temperature should the oven be set to?
The oven should be preheated to 375 degrees Fahrenheit (190 degrees Celsius).
How long do the jumbo pasta shells need to boil?
The shells should be cooked in salted water for only 4 minutes so they remain firm for stuffing.
What size baking dish is recommended for this recipe?
A 14 x 8 inch baking dish is recommended.
How do I prepare the baking dish?
The baking dish should be lightly buttered before arranging the stuffed shells.
What is the topping for the stuffed shells?
The shells are topped with a mixture of 1/2 cup milk and 1 1/2 cups heavy cream, then sprinkled with Parmigiano cheese.
How long does the dish take to bake?
The dish should bake for 45 minutes until it is bubbly and golden.
Should the dish be covered while baking?
Yes, cover the baking dish with foil before placing it in the oven.
How much fat is in one serving?
There are 49 grams of fat per serving.
What are the total carbohydrates per serving?
Each serving contains 56 grams of carbohydrates.
What meat is used in the savory ragu?
The ragu is made with 3/4 lb of ground pork.
What kind of cheese is used in the topping?
The recipe uses 1/2 cup of grated Parmigiano cheese.
How much tomato sauce is needed?
You will need 1 cup of tomato sauce for the ragu.
Is extra virgin olive oil used in this recipe?
Yes, 1 tablespoon of extra virgin olive oil is used to brown the pork.
What kind of milk is suggested for the sauce base?
The recipe specifically lists 4 1/2 cups of low-fat milk for the sauce.
How many ingredients are required in total?
There are 11 ingredients required for this recipe.
What are some tags associated with this dish?
Tags include pasta, jumbo shells, ragu, cream sauce, italian, and comfort food.
What type of pasta package should I buy?
Look for one 12-ounce package of jumbo pasta shells.
Why is it recommended to make the ragu a day in advance?
Preparing it a day early allows the flavors of the pork, wine, and tomato to meld beautifully.
Is this recipe suitable for a family dinner?
Yes, it is tagged as a family meal and serves a large group of 8 to 10 people.