The Recipes

Stuffed Shells with Short Rib Ragu

I made short ribs earlier this week and of course had leftovers.  I decided to make a short rib ragu tonight.  Feel free to store this one in your back pocket until it's cooler outside, but I think a nice comfort meal is a year-round treat.  This made extra sauce that will be just as yummy over some homemade tagliatelle or dry rigatoni.  I also made enough shells to take leftovers for lunch this week.


Stuffed Shells with Short Rib Ragu


- 10 large pasta shells

- 1 c. shredded, cooked short ribs

- 1 29-oz. can of crushed tomatoes

- 1 tsp. dried oregano

- 1 tsp. dried basil

- 1/2-3/4 c. red wine

- healthy pinch of crushed red pepper

- 3/4 c. ricotta cheese

- 2 garlic cloves, minced

- salt

- pepper

- a few T. of shredded cheese for garnish

In a large pot, combine the tomato sauce, wine, garlic, red pepper, oregano, and basil.  Season with salt and pepper and let it simmer for 20 minutes.

In another pot, bring a healthy amount of water to a boil.  Season liberally with salt and add the shells.  Cook for 10 minutes.  Drain and let cool slightly.

Add the meat to the ragu and simmer another 7-8 minutes.

Preheat the oven to 350 degrees.

Spoon some of the sauce into the bottom of a baking dish.  Lay the shells in the dish.  Spoon 1-2 T. of the ragu into each shell.  Top with 1/2 T. of ricotta.  Spoon more ragu over the top.  Cover with aluminum foil and transfer to the oven.  Bake for 20-25 minutes.

Remove and garnish with shredded cheese, either pecorino romano or parmesan.