Gratinated Shell Pasta
A baked shell pasta recipe featuring fresh ingredients from the Classic Sauce category. Try this and other recipes from Spoonsparrow!
Ingredients
- 2 shallots
- 1 Garlic clove
- 200 g celery root
- 500 g beef (from the shank)
- 3 tbsp olive oil
- 200 ml red wine
- 250 g diced canned tomatoes
- 2 Bay leaves
- Salt
- pepper (ground)
- 400 g shell pasta
- 3 meat tomatoes
- 4 Spring Onions
- 75 g grated mountain cheese
Instructions
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1.
Peel and finely dice the shallot, garlic, and celery root. Wash, pat dry, and cut the beef into about 1 cm cubes. Brown the meat in 2 tbsp hot oil in a pot. Add the prepared vegetables and sauté briefly. Deglaze with half of the wine, then reduce the liquid. Pour in the remaining wine and reduce again. Add diced tomatoes and bay leaves, season with salt and pepper, and simmer gently over low heat for about 45 minutes.
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2.
Meanwhile, cook the pasta in plenty of salted water until very al dente. Drain and set aside. Boil the meat tomatoes briefly, cool, peel, quarter, seed, and chop into small pieces. Trim and wash the spring onions, then slice them diagonally into thin rings.
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3.
Preheat the oven to 220°C fan.
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4.
Brush a large baking dish with about 1-2 tbsp oil. Stir half of the tomato mixture and spring onion rings into the ragout and taste. Fill the pasta with the ragout and arrange side by side in the dish. Pour the remaining ragout over everything and sprinkle with cheese. Bake in the preheated oven for 10-15 minutes until golden. Serve topped with the remaining tomatoes and spring onions.
