Photo: Sam Loyd
Stuffed Shells with Pork Ragù
8 ingredients
Serves 8.
openrecipes
To stuff the pasta shells neatly and easily, put the ricotta filling in a plastic bag. Work the filling into the bottom of the bag and twist the top of the bag to close. Snip off one corner of the bag and squeeze the filling into the shells.
Estimated Nutrition (whole recipe, rough)
845
Calories
60g
Protein
41g
Fat
53g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Pasta | 1 cup cooked (140g) | 220 |
| Ricotta Cheese | 1/2 cup (124g) part-skim | 174 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Egg | 1 large egg (50g) | 78 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 Tbs. plus 1 tsp. salt
- 1/2 lb. conchiglioni or other large pasta shells
- 2 lb. fresh ricotta cheese
- 2 egg yolks, lightly beaten
- 1 1/2 cups grated Parmigiano-Reggiano cheese
- 1/4 tsp. freshly grated nutmeg
- 1/2 tsp. freshly ground pepper
- 2 1/2 cups pork ragù, homemade (see related recipe at left) or purchased
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes