Best Stuffed Shells Bolognese Recipes

STUFFED SHELLS BOLOGNESE

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1 1/2 cups cooking water, then drain the pasta and rinse under cold water; set aside.
• Meanwhile, heat the olive oil in a large ovenproof skillet over high heat. Add the beef and cook, breaking up the meat, until browned, 5 minutes. Add the garlic; cook 1 minute. Reduce the heat to medium; add the crushed tomatoes, tomato paste, 1 cup of the reserved cooking water and 1/2 teaspoon salt. Let simmer while you stuff the shells, about 5 minutes, adding more cooking water if the sauce gets too thick.
• Preheat the broiler. Mix the ricotta, roasted peppers, egg white, 1 tablespoon each parsley and shredded cheese, 1/2 teaspoon salt and a few grinds of pepper in a bowl. Stuff 1 tablespoon of the mixture into each shell; arrange in the skillet seam-side up. Top with the remaining 2 tablespoons shredded cheese; broil until bubbling, 5 minutes. Top with the remaining 1 tablespoon parsley.

STUFFED SHELLS BOLOGNESE

Steps:

• Preheat oven to 400 degrees F. Bring a large pot of salted water to a boil for the shells. Brown sirloin for the sauce in oil in a large 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; 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 just until 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 mozzarella, 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, 25-30 minutes. Let shells rest 10 minutes before serving.

STUFFED PASTA SHELLS WITH HEARTY CABERNET BOLOGNESE SAUCE

Steps:

• Hearty Cabernet Bolognese Sauce: In a large skillet, cook and stir sausage and onion over medium heat until sausage is browned. Stir in mushrooms and garlic and cook 3-5 min. more until mushrooms are tender, stirring occasionally. Remove skillet from heat. Stir in wine, scraping up any browned bits from the bottom of the pan. Return skillet to heat. Add drained tomatoes, tomato sauce, Italian seasoning, salt and pepper. Bring to boiling. Reduce heat and simmer, covered, 20 min. If desired, stir in whipping cream. Stuffed Pasta Shells: Cook pasta according to package directions; drain. Rinse with cold water; drain again. In a medium bowl, lightly beat eggs. Drain thawed spinach, pressing out excess liquid. Add spinach to eggs along with 1 1/2 C. of provolone, ricotta cheese and cayenne pepper. Spoon 2 rounded tablespoons of the spinach filling into each jumbo shell. Place shells in 2-qt. square baking dish. Spoon Hearty Cabernet Bolognese Sauce over shells. Cover and bake in a 350 F. oven for 50-60 min. or until heated through. Sprinkle with remaining 1/2 C. provolone before serving. Tips for cooking pasta shells: Use 3 qt. of water for every 4-8 oz. of pasta. Add about 1 T. kosher or sea salt to help bring out pasta's flavor. During first two minutes of cooking, gently stir shells so they don't stick together or to bottom of pan. Sauces can slide right off pasta coated in oil, so avoid using when cooking pasta. Test pasta's doneness a minute or two before the end of the cooking time recommended on the package. Rinse one shell under running water until cool enough to handle and give it a taste. It should have a firm and chewy texture - al dente. When pasta is done, rinse and drain as directed in recipe.

STUFFED SHELLS BOLOGNESE

Steps:

• 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.

STUFFED SHELLS BOLOGNESE

Steps:

• Bring large pot of salted water to boil and add pasta and cook according to package. Reserve 1 1/2 cups cooking water, drain the past and and rinse under cold water; set aside.
• Heat olive oil in large ovenproof skillet over high heat. Add the beef and cook breaking up the meat, until browned, 5 mins. Add garlic; cook 1 min. Reduce heat to medium; add crushed tomatoes, tomato paste, 1 Cup of reserved cooking water and 1/2 tsp salt. Let simmer while you stuff the shells, about 5 mins, adding more cooked water if sauce gets too thick.