stuffed shells bolognese
Found this delicious recipe in Cuisine at Home. The bolognese alone sounds wonderful and the ricotta-stuffed shells are a bonus. As with all homemade sauces, this recipe takes a little more time, but is well worth it.
prep time
30 Min
cook time
50 Min
method
Bake
yield
yields 24 shells
Ingredients
- FOR THE BOLOGNESE SAUCE
- 1 tablespoon olive oil
- 1 1/2 pounds ground sirloin
- 1/2 cup minced onion
- 1/2 cup minced celery
- 1/2 cup minced carrot
- 1/4 cup tomato paste
- 1 tablespoon minced garlic
- 1 cup dry red wine
- 1 can 28-oz. can crushed tomatoes with juice
- 1 cup whole milk
- 1 teaspoon kosher salt
- 1 teaspoon dried basil leaves
- 1 teaspoon dried oregano leaves
- 1/2 teaspoon red pepper flakes
- 1 - 8-oz. container mascarpone cheese
- FOR THE SHELLS
- 24 - dry jumbo pasta shells
- 3 cups whole milk ricotta cheese
- 1 1/2 cups part-skim mozzarella cheese, shredded
- 3/4 cup parmesan cheese, shredded
- 1/2 cup fresh parsley, minced
- 3 - eggs
- 1 teaspoon kosher salt
- 1/2 pound fresh mozzarella cheese, thinly sliced
How To Make stuffed shells bolognese
-
Step 1Preheat oven to 400 degrees. Bring a large pot of salted water to a boil for the shells. Brown sirloin for the sauce in oil in a saute pan over medium-high heat. Spoon off fat, add onion, celery, and carrot and cook until soft, 5 minutes. Stir in tomato paste and garlic and cook 2 minutes; then add wine.
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Step 2Simmer until wine is reduced by half, then stir in tomatoes, milk, salt, basil, oregano, and pepper flakes. Cook 15 minutes, stirring occasionally; finish with mascarpone. Spoon 1/4 cup sauce into each of 8 individual ovenproof casserole dishes (or spread 2 cups sauce in one 3-qt. baking dish). Set dishes aside.
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Step 3Cook shells until just pliable, about 8 minutes (they will finish cooking in the oven). Drain, then plunge into ice water to stop the cooking; drain again and set aside.
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Step 4Combine ricotta, part-skin mozarella, parmesan, parsley, eggs, and salt in a large bowl. Stuff mixture into shells. Arrange shells in the prepared dishes on top of sauce, cut side down. Spoon remaining sauce over shells, top with fresh mozarella, and bake until cheese is melted and sauce is bubbly, 15-30 minutes. Let rest 10 minutes before serving.
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