Pork-and-Ricotta-
Stuffed Jumbo Shells
ACTIVE 45 MIN; TOTAL 2
HR; SERVES 6
These best-ever stuffed shells
have a filling that’s both
meaty and cheesy.
12 oz. jumbo pasta shells
1 1 /^4 lbs. ground pork
1 1 / 4 cups fresh ricotta
cheese
(^3) / (^4) cup panko
3 garlic cloves, minced
1 large egg, beaten
(^1) / (^2) cup finely grated
Parmigiano-Reggiano
cheese
(^1) / (^2) cup finely chopped
parsley, plus more for
garnish
(^1) / 2 cup heavy cream
Kosher salt and pepper
4 1 / 2 cups prepared marinara
sauce
(^1) / 2 lb. fresh, lightly salted
mozzarella, torn
- Preheat oven to 375° F. In a
large pot of salted boiling
water, cook shells until they
are al dente, about 9 minutes.
Drain well and transfer to a
baking sheet to cool slightly. - Meanwhile, in a large bowl,
combine pork, ricotta, panko,
garlic, egg, Parmigiano,
(^1) / 2 cup parsley, (^1) / 4 cup cream,
2 teaspoons salt, and 1
teaspoon pepper; mix well.
- In a medium bowl, mix
marinara sauce with remain-
ing^1 / 4 cup cream. Spoon half
of the sauce into a 9-by-
13-inch baking dish. Stuff
each shell with a heaping
tablespoon filling and nestle
in the sauce. Spoon remain-
ing sauce over shells and
scatter mozzarella on top. - Cover baking dish with foil;
bake for 45 minutes, then
uncover and bake for 15 min-
utes longer, until bubbling
and pork is cooked through.
Let stand for 10 minutes; gar-
nish with parsley and serve.
MAKE AHEAD The recipe can
be prepared through Step 3
and refrigerated overnight.
Bring the pasta to room
temperature before baking.
—JUSTIN CHAPPLE
WINE Medium-bodied
Italian red: 2014 Cecchi
Sangiovese Tosca.Shortcut Baked
Rigatoni with
Meatballs
ACTIVE 30 MIN; TOTAL 1 HR 45
MIN; SERVES 6Dry pasta and meatballs
made with both ground pork
and beef get baked with
mozzarella and store-bought
marinara in this genius short-
cut recipe. You can use other
pasta shapes, such as longer,
thinner ziti, curly rotini or
fusilli, shells, or campanelle,
which look like little bells.(^1) / 2 lb. ground pork
(^1) / 2 lb. ground beef
(^1) / (^2) cup plain dry
breadcrumbs
(^1) / 3 cup lightly packed torn
basil, plus more for
garnish
1 oz. (^1 / 4 cup) freshly
grated Parmigiano-
Reggiano cheese, plus
more for garnish
2 large eggs, lightly
beaten
Kosher salt and pepper
1 lb. uncooked rigatoni
1 lb. fresh mozzarella,
torn into 1-in. pieces
3 cups store-bought
marinara sauce
2 1 / 2 cups water
- Preheat oven to 400° F. In a
large bowl, combine pork,
beef, breadcrumbs, basil,
cheese, eggs, and 1 teaspoon
each of salt and pepper; mix
well. Roll tablespoonfuls of
the mixture between wet
palms to form 30 meatballs. - In a 9-by-13-inch ceramic
baking dish, spread half of
pasta in an even layer.
Arrange half of meatballs and
mozzarella over the pasta.
Spoon half of marinara sauce
on top, and season with^1 / 2
teaspoon salt. Repeat with
remaining pasta, meatballs,
mozzarella, sauce, and^1 / 2
teaspoon of salt. Add 2^1 / 2
cups of water to dish, and
cover tightly with foil. - Bake until pasta is tender
and most of the liquid is
absorbed, about 1 hour.
Uncover and bake for 5 more
minutes. Turn on the broiler,
and broil 8 inches from the
heat until top is lightly
browned. Let stand for 5 min-
utes, and then garnish baked
pasta with basil and cheese,
and serve. —JUSTIN CHAPPLE
WINE Herb-scented
Chianti Classico: 2013
Castello di Bossi.