Matty’s Next Level White Ragu Baked Shells | Cookin' Somethin' w/ Matty Matheson

By Matty Matheson · 120 min

Ingredients

Instructions

1. Preheat the oven to 375°F.
2. Mix the ground pork and ground beef together in a large bowl until fully combined.
3. Heat olive oil in a large, deep pot over medium heat. When the oil shimmers, add the meat in small clumps, season with salt and pepper, and cook 6–8 minutes until lightly browned. Remove with a slotted spoon, leaving the excess oil in the pot.
4. Add the onion, carrot, celery and garlic and cook until the onion is translucent. Add the rosemary and sage, stir, then return the meat to the pot and season with salt and pepper.
5. Add the white wine and reduce by half. Add chicken stock until everything is just barely covered and reduce by half again. Simmer for at least an hour.
6. While the sauce simmers, cook the pasta shells in boiling water until al dente.
7. In a small bowl, combine the ricotta, egg, Parmesan, salt, pepper and lemon zest, and mix until fully combined.
8. Fill the shells with the ricotta mixture. Spread a layer of the meat and vegetable ragu in the bottom of a casserole dish and sprinkle with grated Parmesan. Arrange the filled shells on top, then add another layer of grated Parmesan. Drizzle with olive oil and sprinkle with salt and pepper.
9. Bake in the preheated oven until lightly browned, then plate and serve.

Summarized from Matty Matheson's video. Watch it for the details.

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