Large Shell Pasta With Ragu and Cream

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“I'm a huge fan of the show Ciao Italia and I got this recipe from the book of the same name. This is fantastic! I always make the ragu the day before, But if you want to make for dinner same day, make the ragu in the am and refrigerate until ready to stuff the shells. But please let the flavors blend, you'll be glad you did.”
1hr 25mins

Ingredients Nutrition


  1. RAGU:.
  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. SAUCE:.
  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. Preheat oven to 375.
  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. 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. TOPPING:.
  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.

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