Pork And Leek Stuffed Shells With Fennel Cream

The defining flavours in my pork stuffed pasta shells recipe are fennel, leek, basil, goat’s cheese, and preserved lemon. Hand on heart, I could not have dreamt up this combination myself.

I’ve been staring at the most delicious photo in my July 2023 issue of Gourmet Traveller for two years—have I mentioned I’ve been a GT faithful since its inception in 1988? The recipe was for the most luscious and delicate leek and goat’s cheese tortellini with fennel sauce. The filling paired softened leeks, tangy goat’s cheese, sweet basil, and the quiet umami depth of preserved lemon—that flavour you can’t quite put your finger on, but would miss if it weren’t there.

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Prep Time 1 30

Cook Time 1 30

Servings 6 people

Equipment

36cm x 26cm x 7cm oval baking dish (or similar deep roasting pan)
Digital scales
Large pasta pot
Large frying pan or wok
Large mixing bowl
Food processor (or blender)
Colander
Piping bags (2 large, for stuffing shells)
Instant read thermometer (optional)
Microplane (optional, for fresh nutmeg)

Ingredients

Stuffed pasta shells:

500 g large pasta shells (jumbo if possible)
500 g ground pork (10–15% fat)
150 g traditional ricotta cheese
150 g goat's cheese
¼ cup pure cream
2 slices white bread (crusts removed)
1 large egg
2 teaspoons gelatine
3 large garlic cloves
2 anchovy fillets (optional)
4 large leeks (approx. 500g)
2 –3 tablespoons unsalted butter (for cooking leeks)
3 tablespoons finely chopped preserved lemon rind
2 tablespoons chopped sweet basil
2 tablespoons chopped flat leaf parsley

Fennel cream sauce:

2 large fennel bulbs (approx. 400g, fronds reserved)
20 g butter
250 ml cream (35% fat content)
250 ml full cream milk
75 g finely grated parmesan cheese
Salt and white pepper

Garnish:

50 g goat's cheese (crumbled)
3 tablespoons finely diced preserved lemon
2 thinly sliced fresh green chillies
50 g toasted pistachios
Reserved fennel fronds
Micro herbs

Instructions

Prepare the leeks:

Trim the roots and dark tops from the leeks, keeping the white and pale green parts.
Split lengthwise and soak in cold water, cut side down, fanning the layers to release grit. Swish gently, then lift out (don’t pour the water off). Dry in a tea towel.
Chop finely in a food processor.
Heat 2–3 tablespoons butter in a large frying pan or wok over medium-low heat.
Add crushed garlic and anchovies (if using), mash gently, and cook until garlic is translucent.
Add the chopped leeks, toss, and cook gently until softened and the liquid has evaporated.
Set aside to cool.

Prepare the panade:

In a medium bowl, sprinkle 2 teaspoons gelatine over ¼ cup cream and leave to bloom for 5 minutes.
Tear the bread into small pieces and mash into the gelatine mixture with a fork.
Add the egg and continue mashing until smooth.
Stir in the ricotta cheese and goat’s cheese until evenly combined.

Make the filling:

In a large mixing bowl, combine the panade, cooled leek mixture, 3 tablespoons preserved lemon, and chopped basil and parsley. Mix evenly.
Add the ground pork and fold through with your hands until combined—don’t overwork.
Cook a small spoonful to taste, then season stuffing with salt and pepper as needed.
Transfer raw pork stuffing to 2 piping bags, secure with elastic bands, and refrigerate until needed.

Make the fennel cream sauce:

Trim 2 fennel bulbs, reserving the fronds, and quarter the bulbs.
Place in a large saucepan with butter, cream, and milk.
Cover, bring to a boil, then reduce heat and simmer on low heat until the fennel is very tender. Remove with a slotted spoon, leaving liquid in the pan.
Blend fennel with parmesan and some chopped fronds to a smooth paste.
Gradually add the hot cream liquid until a thick but pourable sauce is formed.
Season with salt and white pepper.
Refrigerate until required.

Cook the pasta shells:

Bring a large pasta pot of well-salted water to a boil.
Add the pasta shells, stir, and cook about 10 minutes, until flexible but still very al dente.
Drain shells in a colander, rinse under cold water, and toss lightly with oil to prevent sticking.

Assemble and bake:

Preheat oven to 190°C conventional / 170°C fan forced.
Grease a 36 × 26 × 7cm baking dish (or similar).
Spread one-quarter of the fennel cream sauce in the base.
Pipe filling into the pasta shells and arrange upright in a snug layer, half-exposed above the sauce. Pour more sauce carefully between shells until it comes halfway up their sides. Cover with foil sprayed with oil on the shiny side. Bake 60–70 minutes (stoneware) or until the pork reaches 90°C internal. Remove foil, increase oven to 220°C conventional / 200°C fan, and bake 10–15 minutes until golden.

Rest, garnish and serve:

Rest uncovered for 30 minutes before serving to let the sauce set.
Garnish with goat’s cheese, preserved lemon, green chillies, pistachios, fennel fronds, and micro herbs.
Serve with any extra fennel sauce (warmed) on the side.

Just before you cook with abandon…

Preparing preserved lemon: Use the rind only. Remove the pulp, rinse lightly if very salty, and finely dice the rind before adding to the filling or garnish.

Why resting stuffed shells matters: Straight from the oven, the fennel cream is loose and the filling molten. Resting 30 minutes uncovered lets the pasta absorb sauce and the filling firm up. The shells stay hot but serve neatly without collapsing.

Pasta shell size: Jumbo pasta shells work best—they hold the filling and stand upright. Smaller shells from Australian supermarkets will bake, but you’ll lose structure and balance against the fennel cream sauce.

Fat content of pork: Choose mince with 10–15% fat. Extra-lean pork dries out; too much fat makes the sauce greasy.

Leftover shells and sauce: If your baking pan is smaller than mine, you may have some stuffed shells and fennel sauce left over. Don’t waste them—make a one- or two-person bake in a small dish. Once cooled, it can be frozen for another time.

Storage and leftovers: Refrigerated leftovers should be stored promptly once cooled and eaten within 2–3 days. The baked shells also freeze well. Cool completely, wrap tightly, and freeze for up to 3 months. Reheat gently in the oven, covered, with a splash of water or extra sauce to stop them drying out.

Thermomix method for the fennel cream sauce: Cut parmesan cheese into chunks, and place in bowl – measuring cup in place - grate 15-20 sec/speed 10. Remove cheese and set aside. Add quartered fennel bulbs, butter, cream, and milk to the bowl. Cook 25–30 minutes at 100°C, reverse speed 2 - measuring cup off - until fennel is very tender. Pour off the cream mixture into a 1 litre pouring jug, leaving the fennel behind in the bowl. Blend the fennel, parmesan cheese and chopped fennel fronds 30 seconds on speed 7 until smooth. With blades running on speed 3, gradually pour reserved liquid back in until sauce is thick but pourable. Season with salt and white pepper.