Stuffed Shells Bolognese
By
Daily Inspiration S
@DailyInspiration
5
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.
Rating:
★★★★★ 1 vote5
Comments:
Serves:
yields 24 shells
Prep:
30 Min
Cook:
50 Min
Method:
Bake
Ingredients
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FOR THE BOLOGNESE SAUCE
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1 Tbspolive oil
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1 1/2 lbground sirloin
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1/2 cminced onion
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1/2 cminced celery
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1/2 cminced carrot
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1/4 ctomato paste
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1 Tbspminced garlic
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1 cdry red wine
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1 can(s)28-oz. can crushed tomatoes with juice
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1 cwhole milk
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1 tspkosher salt
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1 tspdried basil leaves
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1 tspdried oregano leaves
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1/2 tspred pepper flakes
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18-oz. container mascarpone cheese
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FOR THE SHELLS
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24dry jumbo pasta shells
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3 cwhole milk ricotta cheese
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1 1/2 cpart-skim mozzarella cheese, shredded
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3/4 cparmesan cheese, shredded
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1/2 cfresh parsley, minced
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3eggs
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1 tspkosher salt
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1/2 lbfresh mozzarella cheese, thinly sliced
How to Make Stuffed Shells Bolognese
- Preheat 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.
- Simmer 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.
- Cook 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.
- Combine 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.
