Italian Stuffed Pasta Shells

Pour the milk in a large saucepan and bring to a boil. Add the salt and the pasta shells and stir to separate. Cook, stirring occasionally, until al dente according to package directions; drain.

Heat the oil in a pan. Add the onion and the sage, and cook until the onion wilts and becomes slightly brown. Add the carrots and celery and cook for 15 minutes, adding vegetable broth if the mix becomes too dry.

Coat a skillet with extra virgin olive oil, and place the pasta shells stuffed with the mix; sprinkle the Parmesan on the top and bake at 350 F for 30 minutes. Serve immediately.

For this dish it is suggested a non-sparkling white wine.