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Stuffed pasta from the oven

An oven dish full of stuffed pasta shells, each filled to the brim with real Italian ragù, parmesan cheese and spinach. 

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  • 4 persons
  • 90
  • Main dish
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Recipes from Oil & Vinegar

These colourful short pasta tubes create a stunning pasta dish with minimum effort. Not only looks good, tastes fantastic too as top quality pasta.

  • 10 oz minced beef
    1 small onion
    1 garlic clove
    2 carrots
    2 sticks of celery
    1 tbsp Bake & Fry Olive Oil
    1 bay leaf
    1 bottle Salsa della Mamma
    1 bag Paccheri rigati tricolore
    10 oz fresh spinach
    1 oz parmigiano
    salt

  • Heat the Bake & Fry Olive Oil in a large frying pan and fry the minced beef until
    it begins to change colour. Cut the onion, garlic, carrot and celery into small pieces
    and add these vegetables to the minced meat together with a bay leaf. Fry until the
    vegetables start gaining transparency and then add the Salsa della Mamma . Allow the
    mixture to simmer gently for at least an hour.

    In the meantime, boil the Paccheri Rigati for 13 minutes until al dente in a pan with
    ample water and salt. Once boiled, rinse the pasta with cold water.

    Pre-heat the oven to 350 °F. Chop the spinach into small pieces and mix into the pasta
    sauce. Heat the sauce at low heat and season to taste with salt and pepper.

    Stuff the pasta cylinders with the pasta sauce one by one and place them upright in
    an oven dish. Spread any remaining sauce on top and sprinkle the dish with grated
    Parmigiano. Bake the pasta dish in the oven for 10 - 15 minutes until done.

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