Caccavelle pasta alla Sorrentina

Method12 steps · about 1 hr 30 min

1. 1

   Step 1: Begin by preparing the ground-meat ragu that fills the caccavelle.

2. 2

   Step 2: Wash and finely chop the celery and carrots (2). Peel and finely chop the onion (1).

   Uses 1 onion, chopped · 2 carrots, chopped · 2 celery stalks, chopped

3. 3

   Step 3: Heat the olive oil (3–4 tbsp) in a deep skillet and soften the chopped vegetables.

   Uses Prepared onion, carrots and celery · 3–4 tbsp olive oil

   
4. 4

   Step 4: Add the ground veal (300 g), or selected ground beef or pork, to the softened vegetables and brown it, breaking it up with a wooden spoon. Add the wine and let the strong wine aroma subside, then mix in the tomato passata (1 L).

   Uses 300 g ground veal or selected alternative · Half a glass red or white wine; literal source measure · 1 L passata · Vegetables softened in oil from step 3

   
5. 5

   Step 5: Season with salt and black pepper to taste. Cover and simmer at least 30 minutes; longer cooking develops the ragu.

   Simmer ragu · 30 minUses Prepared sauce from step 4 · Season sauce to taste · Season sauce to taste

   
6. 6

   Step 6: Bring a large pot of salted water to a boil. Cook the four caccavelle until al dente, usually 10–12 minutes.

   Cook pasta · 12 minUses Unmeasured pot of salted water for four shells · Salt pasta water; amount unstated · 4 giant caccavelle

7. 7

   Step 7: Reserve one cup pasta cooking water, drain the shells, and make sure no water remains inside them.

   Uses Reserve one cup cooking water, drain the four cooked shells and empty any water trapped inside

8. 8

   Step 8: Cut the mozzarella (200 g) and ricotta (200 g) into small pieces.

   Uses 200 g mozzarella, cut into small pieces · 200 g ricotta, cut into small pieces

9. 9

   Step 9: If the ragu seems too dry, mix in some reserved pasta water; do not assume the full cup is needed.

   Uses All meat ragù simmered for at least 30 minutes · Some reserved water only if ragù is dry; dose unspecified

10. 10

    Step 10: Spoon a little sauce into each individual oven dish.

    Uses A little prepared ragù for dish base

    
11. 11

    Step 11: Divide the drained cooked shells among the four dishes. Fill each halfway with some ragù, add prepared mozzarella and ricotta, then layer more ragù, more mozzarella and ricotta, and a final ragù layer. Divide all remaining cheese and sauce among the four shells, then top with the grated Parmigiano (50 g). Preheat the oven to 180°C.

    Uses All four drained cooked shells · Remaining ragù divided across shell filling · All prepared 200 g mozzarella and 200 g ricotta divided across the four shells · 50 g grated Parmigiano for topping

    
12. 12

    Step 12: Bake the filled caccavelle in a preheated 180°C oven for 30 minutes. Serve immediately.

    Bake caccavelle · 30 minUses Filled shells from step 11