Ingredients:

  • 1 box (about 12 oz / 340g) Jumbo Pasta Shells (Conchiglie)
  • 1 lb / 450g Sirloin Steak (trimmed)
  • 1 Tbsp / 15ml Olive Oil
  • Salt & Black Pepper to taste
  • 4 Tbsp / 56g Unsalted Butter (divided)
  • 1 small Yellow Onion, finely diced
  • 3 cloves Garlic, minced
  • 3 Tbsp / 25g All-Purpose Flour
  • 2 tsp Sweet Hungarian Paprika
  • 1 tsp Smoked Paprika
  • ½ cup / 120ml Dry White Wine (optional, or chicken broth)
  • 2 cups / 475ml Chicken or Beef Broth (low sodium)
  • 1 cup / 240ml Heavy Cream
  • 15 oz / 425g Ricotta Cheese (whole milk preferred)
  • ½ cup / 50g Freshly grated Parmesan Cheese (plus more for topping)
  • ¼ cup Fresh Parsley, chopped
  • A tiny pinch of Nutmeg
  • Salt & Black Pepper to taste

Instructions:

  1. Cook jumbo shells according to package directions until al dente (slightly undercooked). Drain immediately, rinse with cool water to stop cooking, and set aside.
  2. Slice sirloin steak into small, bite-sized cubes (about ½ inch). Season generously with salt and pepper. Sear steak in olive oil in a large skillet over medium-high heat until nicely browned (about 3-4 minutes total). Remove steak and set aside.
  3. Create the Filling: In a large bowl, combine the ricotta cheese, half of the cooked steak, half of the Parmesan, parsley, salt, pepper, and the pinch of nutmeg. Mix well until incorporated.
  4. Start the Sauce Base (Roux): Melt 2 Tbsp of butter in the same skillet over medium heat. Sauté the diced onion until translucent (about 5 minutes). Add garlic and cook for 1 minute until fragrant.
  5. Build the Sauce: Whisk in the flour, sweet paprika, and smoked paprika. Cook for 1 minute to toast the spices. Slowly whisk in the white wine (if using) to deglaze, scraping up any brown bits.
  6. Simmer: Gradually whisk in the broth until smooth. Bring to a gentle simmer. Once simmering, stir in the heavy cream. Reduce heat to low.
  7. Finish the Sauce & Prep for Baking: Stir in the remaining 2 Tbsp of butter and the remaining Parmesan cheese until smooth and velvety. Taste and adjust seasoning. Remove from heat.
  8. Assemble: Spread about 1 cup of the finished sauce on the bottom of a 9x13 inch baking dish. Stuff each cooked shell generously with the steak-ricotta mixture. Arrange the stuffed shells tightly in the dish.
  9. Top and Bake: Pour the remaining sauce evenly over the stuffed shells. Sprinkle with extra Parmesan. Bake at 375°F (190°C) for 25–30 minutes, or until the sauce is bubbly and the cheese topping is golden brown.
  10. Rest and Garnish: Let rest for 5 minutes before serving. Garnish with fresh parsley.