Stuffed Caccavelle: The Ultimate Italian Comfort Dish

Stuffed Caccavelle: The Ultimate Italian Comfort Dish

Looking for a dish that tastes like a warm hug from an Italian nonna while looking like a Michelin-starred creation? Meet our Stuffed Caccavelle! Made with the iconic, giant Caccavelle pasta from La Fabbrica della Pasta di Gragnano—available right here at Jagger Fine Foods—this dish combines a rich, slow-cooked beef ragù with a velvety béchamel base, topped with freshly grated Parmigiano-Reggiano and fresh basil.

It’s bold, elegant, and surprisingly easy to put together for a weekend dinner party.

🛒 Ingredients (Serves 4)

  • 4 pieces La Fabbrica della Pasta di Gragnano Caccavelle

  • Fresh basil leaves, roughly chopped for garnish

  • Parmigiano-Reggiano, finely grated for serving

For the Rich Ragù Filling:

  • 400g high-quality minced beef (or a beef & pork blend)

  • 1 tbsp extra virgin olive oil

  • 1 small yellow onion, finely diced

  • 2 garlic cloves, minced

  • 400g Italian passata (tomato puree)

  • 2 tbsp tomato paste

  • 1/2 cup red wine (optional, but recommended)

  • Salt and freshly cracked black pepper, to taste

  • 1 tsp dried oregano

For the Creamy Béchamel Sauce:

  • 30g unsalted butter

  • 30g plain flour

  • 400ml full-cream milk, warmed

  • 1/4 tsp ground nutmeg

  • 50g grated Mozzarella or Fontina cheese

  • Salt and white pepper, to taste

 Method

1. Prepare the Ragù

  1. Heat olive oil in a pan over medium heat. Add the onion and garlic, cooking until soft and fragrant.

  2. Add the minced meat, breaking it up with a wooden spoon until browned.

  3. Pour in the red wine and let it simmer for 2–3 minutes until reduced.

  4. Stir in the tomato paste, passata, oregano, salt, and pepper. Lower the heat, cover, and let it simmer gently for 30–40 minutes until rich and thick.

2. Cook the Caccavelle

  1. Bring a large pot of heavily salted water to a gentle boil.

  2. Carefully add the Caccavelle pasta shells. Cook al dente according to package instructions (about 13–15 minutes). Tip: Handle them gently so they keep their unique bowl shape!

  3. Gently remove with a slotted spoon and drain on a clean kitchen towel.

3. Make the Creamy Béchamel

  1. In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1–2 minutes to create a roux.

  2. Gradually whisk in the warm milk to avoid lumps. Continue whisking until the sauce thickens.

  3. Remove from heat, stir in the grated Mozzarella, nutmeg, salt, and pepper until smooth and cheesy.

4. Assemble and Bake

  1. Preheat your oven to 180°C (350°F).

  2. Pour the creamy béchamel sauce into the base of a round baking dish.

  3. Arrange the cooked Caccavelle upright in the dish, resting comfortably in the sauce.

  4. Generously fill each Caccavelle with the hearty ragù.

  5. Bake for 15–20 minutes until the edges are golden and the sauce is bubbling.

5. Serve

Finish with a liberal dusting of freshly grated Parmigiano-Reggiano and scattered fresh basil leaves. Serve hot directly from the dish!

Chef's Note from Jagger Fine Foods:

Pop into our store to pick up authentic Gragnano pasta, premium Italian passata, and fresh Parmigiano-Reggiano to make this recipe at home!

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