Pasta Shells Stuffed with Grilled Radicchio
Packed with three cheeses and shredded radicchio, these pasta shells are set off by a roasted tomato and fennel sauce. Serve each guest two stuffed shells for a light first course, three or four for a more substantial dish. Baked Pasta Dishes
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Recipe Summary
Ingredients
Directions
Make Ahead
The stuffed shells can be refrigerated overnight; allow an extra 5 minutes for baking. Refrigerate the remaining tomato-fennel sauce separately.
Suggested Pairing
The best choice is a Chianti Classico, such as Badia a Coltibuono, a velvety and vuluptuous wine with light oak, berry-cherry flavors and soft tannins. The oak goes well with the grilled flavor of the radicchio, while the fruit balances its slight bitterness and echoes the soft fruitiness of the fennel and tomato.