Stuffed Shells Bolognese

Name: Stuffed Shells Bolognese
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: yields 24 shells
Cuisine: American
Ingredients: FOR THE BOLOGNESE SAUCE; 1 Tbsp olive oil; 1 1/2 lb ground sirloin; 1/2 c minced onion; 1/2 c minced celery; 1/2 c minced carrot; 1/4 c tomato paste; 1 Tbsp minced garlic; 1 c dry red wine; 1 can(s) 28-oz. can crushed tomatoes with juice; 1 c whole milk; 1 tsp kosher salt; 1 tsp dried basil leaves; 1 tsp dried oregano leaves; 1/2 tsp red pepper flakes; 1 8-oz. container mascarpone cheese; FOR THE SHELLS; 24 dry jumbo pasta shells; 3 c whole milk ricotta cheese; 1 1/2 c part-skim mozzarella cheese, shredded; 3/4 c parmesan cheese, shredded; 1/2 c fresh parsley, minced; 3 eggs; 1 tsp kosher salt; 1/2 lb fresh mozzarella cheese, thinly sliced

By Daily Inspiration S
@DailyInspiration

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:

2 Comments

Serves:

yields 24 shells

Prep:

30 Min

Cook:

50 Min

Method:

Bake

Ingredients

FOR THE BOLOGNESE SAUCE
1 Tbsp

olive oil
1 1/2 lb

ground sirloin
1/2 c

minced onion
1/2 c

minced celery
1/2 c

minced carrot
1/4 c

tomato paste
1 Tbsp

minced garlic
1 c

dry red wine
1 can(s)

28-oz. can crushed tomatoes with juice
1 c

whole milk
1 tsp

kosher salt
1 tsp

dried basil leaves
1 tsp

dried oregano leaves
1/2 tsp

red pepper flakes
1

8-oz. container mascarpone cheese
FOR THE SHELLS
24

dry jumbo pasta shells
3 c

whole milk ricotta cheese
1 1/2 c

part-skim mozzarella cheese, shredded
3/4 c

parmesan cheese, shredded
1/2 c

fresh parsley, minced
3

eggs
1 tsp

kosher salt
1/2 lb

fresh mozzarella cheese, thinly sliced
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How to Make Stuffed Shells Bolognese

Step-by-Step

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.

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