Stuffed Caccavelle Pasta Bake with Beef Ragù and Béchamel: A Show-Stopping Comfort Dish
Say hello to the ultimate Italian-inspired comfort food: Stuffed Caccavelle Pasta Bake with Beef Ragù and Béchamel. This dish brings together rich, slow-simmered meat sauce, creamy béchamel, and oversized pasta shells for a dinner that’s every bit as indulgent as it sounds. Whether you’re cooking for a special occasion or just craving a hearty meal, this pasta bake is bound to impress.
The best part? It’s not just a feast for the eyes—it’s filled with flavour in every layer. Big pasta shells are nestled in a bed of creamy béchamel and filled to the brim with homemade beef ragù. Baked until bubbly and golden, this dish is the perfect fusion of comfort and elegance. Scroll down or tap ‘Jump to Recipe’ to get started!
Simple Ingredients, Comforting Flavours
This recipe celebrates a few humble ingredients, brought to life with care and time. It’s all about layering texture and flavour for a result that’s rich, savoury, and deeply satisfying.
Caccavelle pasta shells – These jumbo shells (often called the largest pasta in the world) are perfect for stuffing and baking.
Minced beef – Cooked low and slow, it becomes tender, rich, and full of depth.
Onion, carrot, celery – The classic soffritto adds sweet and aromatic undertones to the ragù.
Tomato paste, passata, and beef stock – These create the base of a rich, velvety sauce that clings beautifully to the beef.
Milk and white wine vinegar – A small amount of milk softens the acidity of the tomato, while the vinegar adds subtle brightness.
Homemade béchamel – Creamy, smooth, and subtly spiced with nutmeg, this forms the luxurious base layer for your pasta shells.
Parmesan and basil – A final flourish of salty cheese and fresh herbs ties everything together beautifully.
How to Make Stuffed Caccavelle Pasta Bake
Prepare the Beef Ragù
Start by cooking down your soffritto (shallot, carrot, and celery) in olive oil until soft and fragrant.
Add the minced beef, season well with salt and pepper, and cook until browned. Stir in tomato paste, passata, beef stock, vinegar, herbs, and a bay leaf. Let it simmer gently for 2–3 hours, allowing the sauce to thicken and the flavours to deepen.
Just before it’s ready, stir in a splash of milk to round out the flavours and add a touch of richness.
Shortcut: Short on time? You can reduce the simmering time to 30–45 minutes. See our recipe notes below for tips on how to get the best flavour with a quicker method.
Cook the Caccavelle Pasta
Once the ragù is nearly done, cook the caccavelle shells according to the package instructions. Undercook them slightly so they remain firm enough to hold their shape while baking. Drain the shells carefully and place them upside down on an oiled plate to prevent sticking.
Make the Béchamel Sauce
Melt butter in a saucepan over medium heat, then stir in flour to form a smooth roux. Gradually whisk in the milk to avoid lumps. Add a shallot studded with a clove and a bay leaf to gently infuse the sauce with flavour as it thickens.
Continue whisking until smooth and creamy. Season with salt, pepper, and a pinch of nutmeg. Discard the aromatics before using the sauce.
Assemble and Bake
Spread the béchamel sauce evenly across the bottom of a large baking dish. Arrange the cooked pasta shells on top. Fill each one generously with the beef ragù, then sprinkle with grated Parmesan.
Bake in a preheated oven until golden and bubbling. Before serving, add a final grating of Parmesan and garnish with fresh basil. Serve hot and enjoy the applause!
Find the complete printable recipe below, including detailed steps and exact ingredient quantities.
Versatile, Impressive, and Full of Comfort
Whether you’re hosting friends, planning a cosy date night, or simply craving something hearty, this baked stuffed pasta delivers. With rich beef ragù nestled inside giant pasta shells and baked atop a creamy layer of béchamel, it’s the kind of dish that fills the kitchen with warmth and incredible aromas—like your own little trattoria at home. Comforting and elegant all at once.
No Caccavelle? No Problem
Can’t get your hands on caccavelle pasta shells? Conchiglioni (jumbo pasta shells) or cannelloni tubes work beautifully too. The slow-cooked meat sauce and béchamel pair just as well with other shapes, making this recipe flexible and easy to adapt to what you’ve got in the pantry.
Stuffed Caccavelle Pasta Bake: Make It Ahead + Storage Tips
This dish stores like a dream. Leftovers will keep in the fridge for up to 3 days and reheat beautifully—some say it tastes even better the next day. You can also freeze the ragù and béchamel separately for stress-free assembly later. Ideal for meal prep or planning ahead for dinner parties.
Watch the Recipe in Action
Want to see it all come together? Watch our step-by-step video tutorial on Instagram and get inspired to try more comforting dishes like our Stuffed Tomatoes with Béchamel Sauce , Easy Stuffed Onions or the ever-popular Stuffed Potato Boats
Happy cooking,
Izabella
Description
Stuffed Caccavelle Pasta Bake with Beef Ragù and Béchamel is a comforting and flavour-packed dish that brings together hearty beef ragù and creamy béchamel sauce in a perfect harmony. The giant caccavelle shells are generously stuffed with a rich, slow-cooked beef ragù, then placed atop a luscious layer of béchamel sauce in the baking dish. As it bakes, the sauce at the bottom creates a velvety, creamy foundation, while the stuffed shells become golden and bubbly. Finished with a sprinkle of Parmesan, this dish is a crowd-pleasing favourite, perfect for family meals or special occasions.
Ingredients
For the Caccavelle:
For the Beef Ragù:
For the Béchamel Sauce:
For Garnish:
Instructions
Prepare the Beef Ragù:
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Heat the olive oil in a large pan over medium heat. Add the shallot, carrot, and celery, and sauté for about 5 minutes until the vegetables begin to soften. Add the minced beef, season with salt and pepper, and cook until browned, stirring occasionally. Stir in the tomato paste, dried basil, passata, beef stock, white wine vinegar, and bay leaf. Cover with a lid and simmer on low heat for 2–3 hours, stirring occasionally, until the sauce thickens. Towards the end of cooking, stir in the milk and simmer for an additional 10 minutes. Set aside.
Cook the Caccavelle:
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Cook the caccavelle according to the package instructions. Once cooked, drain and place them upside down on a lightly greased plate or tray to prevent sticking.
Make the Béchamel Sauce:
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In a saucepan, melt the butter over medium heat. Add the flour and whisk quickly until smooth. Gradually add the milk while whisking constantly to avoid lumps. Attach the bay leaf to the shallot using the clove, then add this bundle to the sauce. Cook over low heat, stirring constantly, until thickened. Remove and discard the shallot, bay leaf, and clove. Season the sauce with salt, pepper, and nutmeg. Cover and set aside.
Assemble and Bake:
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Preheat the oven to 190°C (375°F). Spread a layer of béchamel sauce on the base of a large baking dish. Arrange the cooked caccavelle shells in the dish and fill each one generously with the beef ragù. Sprinkle with half of the Parmesan cheese and bake for 25–30 minutes, or until golden and bubbling.
Garnish and Serve:
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Remove from the oven, top with the remaining Parmesan, and garnish with fresh basil leaves. Serve warm and enjoy!
Equipment
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Nutrition Facts
Servings: 4 ServingCalories:525.25kcalTotal Fat:24.81gSaturated Fat: 12.11gTrans Fat: 0.28gCholesterol:113.61mgSodium:444.26mgPotassium:1260.38mgTotal Carbohydrate:38.68gDietary Fiber: 3.81gSugars: 14.8gProtein:38.55gVitamin A: 307.9IUVitamin C: 11.34mgCalcium: 346.92mgIron: 4.89mgVitamin D: 2.03IUVitamin E: 2.65IUVitamin K: 15.95mcgThiamin: 0.24mgRiboflavin: 0.61mgNiacin: 7.77mgVitamin B6: 0.98mgFolate: 42.46mcgVitamin B12: 3.34mcgPhosphorus: 546.83mgMagnesium: 84.08mgZinc: 7.72mg
Note
How to Fix Lumpy Béchamel Sauce:
If your béchamel ends up lumpy, don’t panic! Simply remove it from the heat and pass it through a fine mesh sieve to smooth it out. This quick fix restores the sauce to a silky, velvety consistency. To avoid lumps in the first place, whisk continuously while gradually adding the milk to the butter-flour mixture.
Why the Beef is Slow-Cooked:
Simmering the beef ragù for 2–3 hours allows the flavours to fully develop and the beef to become tender and deeply infused with the richness of the vegetables, herbs, and stock. The result is a thick, hearty sauce that’s well worth the wait and pairs beautifully with the pasta.
Need to Save Time?
Short on time? You can simmer the ragù for just 30–45 minutes instead. While it won’t have the same depth of flavour as a slow-cooked version, it’ll still taste delicious. To speed things up, use less beef stock to help the sauce thicken faster.
Where to Find Caccavelle Shells:
Caccavelle pasta shells are often available at Italian delis or online shops specialising in traditional Italian products. If unavailable, try substituting with large pasta shells like conchiglioni—they’re similarly shaped and work well for holding generous fillings.
Make-Ahead Tips:
You can prepare the beef ragù in advance—it keeps well in the fridge for up to 3 days or freezes beautifully for up to 3 months. The béchamel sauce can also be made ahead and stored in the fridge. Just reheat it gently and whisk to bring back its smooth texture before using.
Extra Serving Idea:
The slow-cooked beef ragù is also perfect served over your favourite pasta. Just skip the baking step and enjoy it as a classic pasta dish with a sprinkle of Parmesan on top.
