Stuffed Shells Bolognese

Daily Inspiration S


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.


★★★★★ 1 vote

yields 24 shells
30 Min
50 Min


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  • 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

  • 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
  • 1 tsp
    kosher salt
  • 1/2 lb
    fresh mozzarella cheese, thinly sliced

How to Make Stuffed Shells Bolognese


  1. 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.
  2. 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.
  3. 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.
  4. 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.

Printable Recipe Card

About Stuffed Shells Bolognese

Course/Dish: Beef, Pasta
Main Ingredient: Pasta
Regional Style: American

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