Ingredients
- 1 packet (500 gram) dry pasta shells (large shell)
- 200 grams ground pork (mixed with the veal)
- 200 grams ground veal (mixed with the pork)
- 250 grams boneless skinless chicken breast (minced and mixed with the pork and veal)
- 2 tablespoons olive oil
- 1 yellow onion, chopped (small onion)
- 1 teaspoon grated lemon rind
- 1/2 teaspoon nutmeg, freshly grated
- 1/2 cup parmesan cheese, finely grated
- 1/2 cup parsley, chopped (flat-leaf)
- Salt
- Freshly ground black pepper
- 2 cups tomato sauce (Italian, tomato passata)
- 1/2 cup parmesan cheese, grated (finely grated, extra)
How to Make
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Step 1: Simmer shells in lots of boiling salted water for 5 minutes to partially cook them and then drain them well.
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Step 2: For the filling heat a wide pan to hot and add the oil and meat in blobs and gradually break up the meat with a fork so as not to drop the heat too much.
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Step 3: When the meat is lightly coloured remove it with a slotted spoon and transfer to a bowl, leaving behind any oil and to the same pan add the onion and garlic and cook those until the onion is lightly coloured and then add this to the bowl with the meat.
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Step 4: To the same bowl add the lemon rind, nutmeg, cheese, parsley and seasoning.
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Step 5: Spoon a layer of tomato passata in the base of a shallow dish and then spoon the loose mixture into the shells and line them up in a shallow layer in the dish.
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Step 6: Spoon a blob more of passata on top of each shell followed by a pile of parmesand and bake in a 180C oven until all is bubbling.
We hope you enjoy this recipe!
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