Large Shell Pasta With Ragu And Cream

1. 1

   RAGU:.

2. 2

   In a large skillet heat olive oil over medium heat. Add the meat and cook until brown. Raise the heat to high and add the wine and let most of this evaporate. Lower the heat to medium and add the tomato sauce and cook uncovered for 15 minutes or until thick. Set aside.

3. 3

   SAUCE:.

4. 4

   Scald the 4 1/2 cups milk (bring to just under a boil) in a saucepan. Set aside. In another large saucepan, melt the butter. Whisk in the flour to make a smooth paste, and cook, stirring for 1 minute. Slowly whisk in the hot milk, and cook whisking until the sauce thickens enough to coat the back of a spoon. Stir in the salt. Remove from heat and stir in the ragu until well blended. Transfer the ragu to a bowl, cover and refrigerat for several hours or you can make few days ahead. Cooling this long helps in stuffing shells.

5. 5

   Preheat oven to 375.

6. 6

   Bring 4 quarts of water to boil and stir in 1 tablespoon salt and the shells. Boil 4 minutes, drain in a colander and cool.

7. 7

   Lightly butter a 14 x 8 inch baking dish. Using a spoon, fill the shells with the ragu mix and place them close together in baking dish.

8. 8

   TOPPING:.

9. 9

   Combine the 1/2 cup milk and heavy cream in a bowl. Slowly pour evenly over shells. Sprinkle the cheese over the top. Cover with Foil and bake for 45 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.