Preparation for stuffing: fill saucepan with 1.5 liters of water with the above ingredients together with one red tomato, one celery stalk, one carrot, one scallion, parsley, bay leaves and salt; boil for about three hours.

When the cooking is finished, grind everything together and add:

• 400 grams grated bread
• 800 grams grated cheese
• 4 eggs
• nutmeg

Mix everything.

Stuff the previously prepared pasta shells and cut with the "round" stamp in such a way that the filled pasta is formed in the usual anolini shape.
Bring the meat broth to a boil and toss in the anolini, turning off the stove when the anolini come to the surface.
Serve the extremely hot dish with a sprinkling of parmesan cheese.