Peel and finely dice the shallot, garlic and celery root. Rinse the meat, pat dry and cut into 1 cm pieces. Saute the meat in 2 tablespoons of hot oil. Add the vegetables and saute briefly. Deglaze with half of the wine and let simmer. Pour in the rest of the wine and bring to a boil. Add the tomatoes and bay leaf. Season with salt and pepper. Simmer over low heat for about 45 minutes.
Cook the pasta in plenty of salt water until very al dente. Rinse in cold water and drain. Scald the beefsteak tomatoes, rinse in cold water, peel, quarter, remove the cores and cut into small pieces. Rinse and cut the scallions into thin rings.
Preheat the oven to 220°C (approximately 425°F),
Grease a large casserole dish with 1-2 tablespoons of oil. Stir half of the tomatoes and scallions into the stew and season. Fill the pasta shells with the stew and place in the casserole dish. Pour the rest of the stew in the dish and sprinkle with cheese. Bake for 10-15 minutes. Serve sprinkled with the remaining tomatoes and scallions.