It all started with a simple visit to my favorite italian grocer. I saw a sign for bolognese stuffed shells. Craving comfort food on a rainy day and knowing that I had a great bolognese recipe this dish was a must make!
Bolognese Stuffed Shells
A delicious take on stuffed shells. Hearty and filling this recipe goes great with a large green salad.
Ingredients
- 1 Tbsp. Olive Oil
- 1 lb. Ground Beef
- 1 Tbsp. Oregano
- 3 cloves Garlic Minced
- 1/4 tsp. Red Pepper Flakes
- 3/4 cup Red Wine divided
- 2 Tbsp Tomato Paste
- 1 28oz. Can Crushed Tomatoes
- 1 tsp. Salt
- 1/4 cup Chopped Basil
- 1/4 cup Heavy Cream
- 1/2 cup Grated Whole Milk Mozzarella
- 1/2 cup Grated Parmesan Cheese divided
Instructions
-
Put a large pot of water to boil. Cook shells until al dente.
-
Heat the olive oil in a dutch oven over medium high heat. Add the ground beef and cook until no longer pink, making sure to crumble with a wooden spoon.
-
Stir in the garlic, oregano, and crushed red pepper and cook for a minute.
-
Stir in the red wine, tomatoes, tomato paste, and salt. Cook for 10 minutes.
-
Drain shells and allow them to cool as you continue to cook the sauce.
-
Add basil, heavy cream and half the parmesan cheese. Cook for 10 more minutes.
-
Place a colander over a 9×13 baking dish. Separate the sauce from the meat by putting the meat in a colander. Spread the sauce along the bottom of the dish.
-
Fill the cooled shells with 1tbs of the meat mixture and place filled shells in the baking dish.
-
Top shells with mozzarella and remaining parmesan and bake in a 375 degree preheated oven for 20 minutes until cheese is melted.
Nadine says
Dear Kristen,
What size and quantity of Pasta Shells do you use for this recipe?
Large Shells 16 oz.
Jumbo Shells 12oz.
???
*nadine
Kristen says
Hi Nadine,
I used regular size. Jumbo would work, too but I found that it was just too much filling to pasta.
Enjoy!
Kristen