Photograph of the finished Caccavelle alla Sorrentina

Italy · Nui vỏ sò nhồi kiểu Sorrento

Caccavelle alla Sorrentina

1 hr Hands-on time
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Large shell-shaped pasta (caccavelle) Large shell-shaped pasta (caccavelle) 12
  • Photograph of Ricotta cheese Ricotta cheese 11.3 oz
  • Photograph of Mozzarella Mozzarella 8.5 oz
  • Photograph of Thick tomato passata Thick tomato passata 2 ½ cups
  • Photograph of Pork Pork 11.3 oz
  • Photograph of Italian basil Italian basil 1.4 oz
  • Photograph of Parmigiano cheese Parmigiano cheese 3.5 oz
  • Photograph of Olive oil Olive oil ⅓ cup

Method

  1. 1 Boil the large shell pasta for less than 3 minutes than directed, as it will be baked later in the oven.
  2. 2 Sauté the minced pork with tomato sauce and Italian basil until thickened.
  3. 3 Mix the ricotta cheese with parmigiano cheese and a pinch of salt and pepper.
  4. 4 Stuff the ricotta and meat mixture into each clam shell and arrange them upright in a tray.
  5. 5 Spread tomato sauce and mozzarella over the top, bake at 200 degrees for 20 minutes until golden brown.

With an appliance

  • Air fryer 55 min

    Replace step 5: spray a thin layer of oil onto the sides of the mold, use a 215-degree hot air oven for 13 minutes, rotate the tray at minute 6; divide into two smaller molds because the oven does not contain a large mold. The strong airflow shortens the time by about one-third compared to a conventional oven and browns the surface faster.

Start cooking