Caccavelle pasta alla Sorrentina
User Reviews
5
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Prep Time
20 mins
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Cook Time
1 hr 10 mins
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Total Time
1 hr 30 mins
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Servings
4
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Calories
565 kcal
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Course
Main Course
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Cuisine
Italian
Caccavelle pasta alla Sorrentina
Description
This recipe focuses on a veal-based ragu simmered with finely chopped onion, carrot, celery, and seasoned with red or white wine and tomato passata. The ragu’s slow cooking for 30 minutes or more deepens flavor and creates a moist sauce that complements the pasta. Large caccavelle shells are boiled until just al dente, ensuring they hold their shape when filled. After draining and drying the shells, they are stuffed with a mixture including mozzarella and ricotta and arranged for baking. The grated Parmesan finishes the dish with a nutty, savory topping.
The dish is best served warm as a filling main course. Its layered textures meld creamy cheese with tender meat sauce and softened pasta. If caccavelle pasta is unavailable, other large shells such as conchiglioni or lumaconi can be used. The ragu should be relatively loose to prevent the dish from drying as the pasta absorbs sauce during baking, ensuring moistness throughout.
Ingredients
- 4 caccavelle pasta shells giant
For the ragu
- 1 onion peeled and finely chopped
- 2 carrot washed and finely chopped
- 2 celery washed and finely chopped, stalks
- 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 wine or white wine
- black pepper to taste
- 3-4 tablespoon extra virgin olive oil
Other filling ingredients
- 200 g mozzarella cheese 7oz) drained and cut into small pieces
- 200 g ricotta cheese 7oz, fresh
- 50 g parmigiano reggiano (2oz) grated
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 caccavelle shells are unavailable, large pasta shells like conchiglioni or lumaconi make suitable substitutes.
- Ensure the ragu is sufficiently loose to prevent drying out since the pasta absorbs sauce as it bakes.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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