Nando's Caccavelle Recipes

Caccavelle

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Caccavelle pasta alla Sorrentina

Caccavelle pasta alla Sorrentina is a flavourful and rich traditional baked pasta recipe from Campania, in particular Sorrento.  This delicious Neapolitan baked pasta recipe is made with the biggest pasta in the world filled with meat red sauce and cheese and baked in the oven.

Ingredients:

- 4ea caccavelle giant pasta shells  (you can order shells here)
- 4ea small oven baking dishes like terracotta bowls
For the Red Sauce:  
- 1 onion peeled and finely chopped
- 2 carrots washed and finely chopped
- 2 celery stalks washed and finely chopped
- 10oz veal ground (can also use beef or pork)
- 33oz pureed strained tomatoes (passata)
salt for pasta and to taste
- ½ glass red or white wine
- black pepper to taste
- 3 to 4 tablespoon extra virgin olive oil
(follow above or you may use your favorite red sauce)
Other filling ingredients:
- 7oz mozzarella (drained and cut into small pieces)
- 7oz fresh ricotta
- 2oz Parmigiano Reggiano (grated)

Instructions:

1) Start preparing the ground meat red sauce which is the main part of the caccavelle filling.
2) Finely chop the celery and carrot.
3) Peel the onion and chop finely.
4) Heat the olive oil in a deep frying pan or skillet. Add the chopped vegetables and soften.
5) Add the meat and brown it. Separate and mix it (wooden spoon). When the meat is browned add the wine. Let the alcohol     evaporate (approx 3 min.) and then add the pureed strained tomatoes. Mix everything together well.
6) Add salt and pepper to taste. Lower the heat and simmer covered for at least 30 minutes. The longer you cook the red sauce, the   better the flavor.

Cook the pasta:
Boil a large pot of water. Add little salt once it starts to boil and bring to boil again. Cook the caccavelle until they are al dente. Usually about 13 to 14 minutes.
Save a cup of the pasta cooking water. Drain the pasta. Make sure there’s no water inside the pasta shells.

Finish the dish:
Cut the mozzarella and ricotta into small pieces.
If your sauce is a little dry, add some of the saved pasta cooking water and mix well.
Put a little sauce in each individual small oven dish (small terracotta bowls work well) before placing the caccavella in the dish.
Place a caccavella in each dish and fill the pasta shell half way with some meat sauce. Add the diced mozzarella and a little ricotta. Cover with more sauce, then add more mozzarella, ricotta and again red sauce. Finally, sprinkle with grated Parmigiano.
Bake the caccavelle in a preheated oven at 180 degrees for 30 minutes. Serve immediately and ENJOY!

PREP TIME: 20 mins
COOK TIME: 1 hour hr 10 mins
TOTAL TIME: 1 hour hr 30 mins
COURSE: Main Course
CUISINE: Campania, Italian, Southern Italian
SERVINGS: 4
CALORIES: 565 cal

Calories: 565 cal
Carbohydrates: 15g
Protein: 37g
Fat: 37g
Saturated Fat: 16g
Polyunsaturated Fat: 2g
Monounsaturated Fat: 16g
Cholesterol: 135mg
Sodium: 643mg
Potassium: 521mg
Fiber: 2g
Sugar: 4g
Vitamin A: 5764IU
Vitamin C: 4mg
Calcium: 537mg
Iron: 2mg

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Caccavelle Butternut Squash w/Boursin Cheese

Caccavelle filled with creamy butternut squash is made with the most delicious and CHEESY baked butternut pasta sauce that is made with butternut squash, tomatoes, and Boursin cheese!

Ingredients:

- 4ea caccavelle giant pasta shells  (you can order shells here)
- 4ea small oven baking dishes like terracotta bowls
- 16 oz crushed tomatoes
- 4 garlic cloves crushed
- 10 basil leaves
- 1 tsp oregano powder
- 1/2 tsp toasted cumin powder
- Salt and chilli flakes
- 2 cups squash diced
- 2 cups packed spinach
- 1/2 cup Boursin cheese (or feta cheese)
- 2 tsp Olive oil
- Salt and pepper
- 1 tsp cumin seeds(optional)
- Parmesan (for topping)

Instructions:

In a heavy bottomed pan add the tomatoes, garlic, oregano powder and bring it to a simmer for 10 minutes. Add the cumin powder, salt and chili flakes. Tear the basil leaves and add it to that. Keep aside.

Boil a large pot of water. Add little salt once it starts to boil and bring to boil again. Cook the caccavelle until they are al dente. Usually about 13 to 14 minutes.

In a flat bottomed pan, add olive oil and cumin seeds. Add the squash and sauté it until its browned and cooked. Add the chopped spinach and sauté until it wilts completely. Add the cheese and pepper.

To assemble, in a baking dish (or terracotta bowl), add the tomato sauce liberally into the bowl. Place the Caccavella into the bowl and fill the shells with the squash mixture and nestle all on top of the sauce. Grate some fresh Parmesan and bake at 400 degrees for 20-30 minutes or until bubbly and well done.

PREP TIME: 20 mins
COOK TIME: 1 hour hr 10 mins
TOTAL TIME: 1 hour hr 30 mins
COURSE: Main Course
CUISINE: Italian
SERVINGS: 4

spicy

Caccavelle w/Spicy Meat-Zucchini Filling w/Cheddar Tomato Béchamel

Intriguing, Caccavelle stuffed with a spicy meat and zucchini mixture, crowned with soft Asiago all nestled into a creamy, sharp cheddar, tomato-laced Béchamel sauce and baked to hot, melty perfection.  Bella!

Ingredients:

- 4ea caccavelle giant pasta shells  (you can order shells here)
- 4ea small oven baking dishes like terracotta bowls
- Olive oil
- 1/2 large, sweet onion, chopped
- Sea salt and freshly ground black pepper
- 1 pound lean ground beef
- 3 plump garlic cloves, minced
- 2 good pinches dried red chili flakes
- 1 cup canned Italian plum tomatoes, buzzed in the blender
- 1 tablespoon chopped fresh sweet basil or 1 teaspoon dried basil
- 1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano
- 1 cup fresh zucchini, diced fairly small
- 1/3 cup butter
- 1/4 cup flour
- 2 cups milk
- 1/2 cup canned Italian plum tomatoes, buzzed in blender
- 2 1/2 - 3 cups grated old/sharp cheddar cheese
- Sea salt and freshly ground black pepper
- 2 tablespoons Worcestershire sauce
- About 1/4 pound soft Asiago cheese, sliced or grated

Instructions:

Drizzle a couple of tablespoons of olive oil in large saucepan over medium-high heat.  Toss in chopped onion and saute, stirring occasionally and reducing heat if necessary about 5-10 minutes until onions are a caramelized, light golden brown.  Sprinkle with salt and pepper.  Add ground beef, breaking up with a wooden spoon and sizzle until cooked through and starting to brown.  Add garlic and chili flakes, stir to combine and saute about 2 minutes.  Add 1 cup buzzed tomatoes, basil and oregano.  Stir and let simmer 5 minutes.  Toss in zucchini and simmer another 4 minutes.  Remove from heat and set aside and cool to room temperature.

Melt butter in a medium pot, over medium-high heat.  Stir in flour and let mixture bubble 1 minute.  Reduce heat to medium and gradually whisk in the milk.  Keep whisking until mixture thickens and is velvety smooth.  Whisk in 1/2 cup buzzed tomatoes.  Reduce heat to medium-low.  Add cheddar, salt, pepper and Worcestershire sauce and whisk until cheese is melted.  Remove from heat and cool to room temperature.

In large pot bring water to a good boil.  Once boiling, add a little salt to the water.  Carefully add 4 caccavella pastas and cook for 13 to 14 minutes, according to package directions.  Drain carefully.  Fill pot back up with ice cold water and immerse cooked caccavella in pot to cool off, then drain again.

In your baking dish (or terracotta bowl) add a layer of cheese sauce to the bottom.  Fill each caccavella with meat-zucchini mixture.  Place filled pasta on top. Fill the pots, around the sides of the pasta, with sauce, almost to the top edge of the caccavella.  Top with grated or sliced Asiago.

Preheat oven to 350F and bake 30 to 40 minutes until irresistably bubbly and hot through and through. È squisito! 

PREP TIME: 20 mins
COOK TIME: 1 hour hr 10 mins
TOTAL TIME: 1 hour hr 30 mins
COURSE: Main Course
CUISINE: Italian
SERVINGS: 4

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Caccavelle w/Seafood

Caccavelle stuffed with a blend of seafood and vegetables for the fisherman in the family!  You can choose from any variety of seafood or a combination of seafood...let your imagination run wild!  For this recipe we will use shrimp.

Ingredients:

- 4ea caccavelle giant pasta shells  (you can order shells here)
- 4ea small oven dishes like terracotta bowls
- 5 tbsp Extra-Virgin Olive Oil
- Onion
- 2 garlic cloves
- 11oz peas
- 9oz tomatoes
- 11oz fresh shrimps (any seafood used in this recipe should be fresh for quality of flavor)
- 2 sprigs fresh Parsley
- 1 tsp dried thyme
- 7oz dry white wine
- salt and pepper, to taste

Instructions:

1) Bring a large pot of water to the boil.  Add a little salt after boiling.   Cook Caccavelle as indicated on the package, usually 13 to 14 min.

2) In your baking dishes put a little extra-virgin olive oil to the bottom and add a Caccavella to each baking dish.

3) In a skillet or non-stick pan put extra-virgin olive oil, chopped onion, chopped parsley and garlic. Cook until golden.

3) Add peas, cook for few minutes and then add white wine. Cook another 3 minutes.

4) Add shrimps and diced tomatoes and cook for 10 minutes, turn of the heat and adjust with salt and pepper.

5) Fill the Caccavelle and sprinkle with thyme.

PREP TIME: 15 mins
COOK TIME: 30 mins
TOTAL TIME: 45 mins
COURSE: Main Course
CUISINE: Italian
SERVINGS: 4

Serving Size: 11oz
Calories: 367
Sodium: 233 mg
Potassium: 559 mg
Protein: 22.2 g
Cholesterol: 158 mg
Sugar: 7.5 g
Total Fat: 19.3 g
Saturated Fat: 3 g
Total Carbohydrates: 19.1 g