Caccavelle pasta alla Sorrentina

Name: Caccavelle pasta alla Sorrentina
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 30 min
Yield: 4 serving
Ingredients: 4 caccavelle giant pasta shells; 1 onion; 2 carrots; 2 celery stalks; 300 g veal; 1 Lt tomato passata; salt; ½ glass red or white wine; black pepper; 3-4 tablespoon extra virgin olive oil; 200 g mozzarella; 200 g fresh ricotta; 50 g parmigiano reggiano

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5.0

36 reviews

Excellent

Prep Time
20 mins
Cook Time
1 hr 20 mins
Total Time
1 hr 30 mins
Servings
4
Calories
565 kcal
Course
Main Course
Cuisine
Italian

Caccavelle pasta alla Sorrentina

Daisy Meyer

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This delicious Neapolitan baked pasta recipe is made with the biggest pasta in the world filled with meat ragu and cheese and baked in the oven. Perfect for Sunday lunch and holiday menus.

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Ingredients

Servings

4 caccavelle giant pasta shells

For the ragu

1 onion peeled and finely chopped
2 carrots washed and finely chopped
2 celery stalks washed and finely chopped
300 g veal (10oz) ground. you can also use beef or pork
1 Lt tomato passata (33floz) I use Cirio rustica which is thicker.
salt for pasta and to taste
½ glass red or white wine
black pepper to taste
3-4 tablespoon extra virgin olive oil

Other filling ingredients

200 g mozzarella (7oz) drained and cut into small pieces
200 g fresh ricotta (7oz)
50 g parmigiano reggiano (2oz) grated

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Instructions

Start preparing the ground meat ragu which is the main part of the caccavelle filling.
Wash and finely chop the celery and carrot. Peel the onion and chop finely too.
Heat the olive oil in a deep frying pan or skillet and soften the chopped vegetables in the heated oil.
Then add the meat and brown it. Use a wooden spoon to separate and mix it. When the meat has browned add the wine. Let the alcohol evaporate and then add the tomato passata. Mix everything together well.
Add salt and pepper to taste. Lower the heat and simmer covered for at least 30 minutes. The longer you cook the ragu, the better it tastes.

Cook the pasta

In the meantime, put a large pot of water on to boil for the pasta. Add salt once it starts to boil and bring to the boil again. Cook the caccavelle until they are al dente. Usually about 10-12 minutes.
Save a cup of the pasta cooking water. Drain the pasta. Make sure there’s no water inside the pasta shells.

Finish the dish

Cut the mozzarella and ricotta into small pieces.
If your sauce is too dry, add some of the saved pasta cooking water and mix.
Put a little sauce in each individual small oven dish.
Place a caccavella in each pan and fill the pasta shell half way with some meat sauce. Add the diced mozzarella and a little ricotta. Cover with more sauce, then add more mozzarella, ricotta and again ragu. Finally sprinkle with grated Parmigiano.
Bake the caccavelle in a preheated oven at 180 degrees for 30 minutes. Serve immediately.

Notes

If you don't have caccavelle you can make this recipe with other large pasta shells such as conchiglioni or lumaconi.
The sauce needs to be quite liquidy as the pasta will absorb it and you don't want it to dry out.

Nutrition Information

Show Details

Calories 565kcal (28%) Carbohydrates 15g (5%) Protein 37g (74%) Fat 37g (57%) Saturated Fat 16g (80%) Polyunsaturated Fat 2g Monounsaturated Fat 16g Cholesterol 135mg (45%) Sodium 643mg (27%) Potassium 521mg (15%) Fiber 2g (8%) Sugar 4g (8%) Vitamin A 5764IU (115%) Vitamin C 4mg (4%) Calcium 537mg (54%) Iron 2mg (11%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 565 kcal

% Daily Value*

Calories	565kcal	28%
Carbohydrates	15g	5%
Protein	37g	74%
Fat	37g	57%
Saturated Fat	16g	80%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	16g	80%
Cholesterol	135mg	45%
Sodium	643mg	27%
Potassium	521mg	11%
Fiber	2g	8%
Sugar	4g	8%
Vitamin A	5764IU	115%
Vitamin C	4mg	4%
Calcium	537mg	54%
Iron	2mg	11%