Recipe from Cousin Craig Schub
This baked conchiglie with pork and mushrooms sauce is a delightful pasta dish that will make you come back for seconds! The large pasta shells are filled with pork and mushrooms and baked till golden. (Add additional garlic and Italian spices as you prefer)
Conchiglie is a pasta variety that is shaped like a conch shell. The smallest shell shape is called conchigliette and the largest shell shape is called conchiglioni. Each of these conchiglie have the same shape but different dimensions.
Ingredients
- 1lb Conchiglie pasta
- 1lb boneless pork shoulder ribs
- 2 cups sliced mushrooms
- 1/2 cup diced carrot
- 1/2 cup chopped onions
- 1cup diced tomatoes
- 1 jar Rao’s tomato sauce
- 1/2 cup chopped celery
- 1 cup ricotta cheese
- 1/2 cup grated mozzarella cheese
- 1/4 cup Parmesan cheese
Instructions
- Sauté al of the vegetables in a large sauce pot and set aside.
- Dice pork in small pieces and brown in the sauce pot. Do not cook completely.
- Add sauce to pork and mix in previously sautéd vegetables.
- Simmer on low heat for about 45 minutes.
- Boil seasoned water and cook pasta al dente.
- Combine pasta with layered sauce and cheese in an oiled baking pan.
- Cover with foil and bake at 350 degrees for 30 minutes. Remove foil and bake for another 10 minutes.
- Ready to serve 4-6oil at the end. Just freeze the sauce and the day you decide to use it, after re-warming it in the pan, add the dash of olive oil.