Pasta Shells Stuffed With Grilled Radicchio

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1/4 cup extra-virgin olive oil

1 medium fennel bulb—halved, cored and thinly sliced crosswise

1 small onion, thinly sliced

2 pounds ripe plum tomatoes, peeled and seeded

3 medium garlic cloves, lightly smashed

2 teaspoons finely chopped fresh flat-leaf parsley

1/2 teaspoon fennel seeds (optional)

1/4 teaspoon thyme

1/2 cup dry red wine

2 cups chicken stock or canned low-sodium broth

Salt and freshly ground pepper

3/4 pound radicchio, halved lengthwise and cored

Olive oil, for brushing

1 3/4 cups fresh ricotta cheese (about 3/4 pound)

4 ounces mozzarella cheese, cut into 1/3-inch dice

1/2 cup freshly grated Parmesan cheese (about 1 1/2 ounces)

1 large egg, lightly beaten

1 medium shallot, minced

1 garlic clove, minced

2 tablespoons finely chopped frsh flat-leaf parsley

Small pinch freshly grated nutmeg

12 ounces dried jumbo pasta shells

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