Stuffed Shells Bolognese

My friends and family loves when I make Italian dishes, but they get tired of the same old spaghetti or lasagna. Enter stuffed shells recipe! These  Stuffed Shells Bolognese are a great way to shake up your dinner routine with a meal the whole family will go crazy over!

     

You really can’t go wrong with a good lasagna. But when I feel like something EXTRA cheesy, I make these stuffed shells! They have the same basic principle as lasagna, but with a triple dose of cheese and stuffed inside a cute pasta shell. I like my food cute… and cheesy : )

And this recipe really couldn’t be any simpler to make: Boil the pasta shells until just shy of al dente (I did 9 minutes).

The best part about this recipe is you can prep them ahead of time! Stuffing the shells does take a bit of time, so I get that out of the way when I have company coming over or I need quick weeknight freezer meals. Make the recipe as directed (but don’t bake them yet) and store in the refrigerator overnight. Then take them out about a half hour before baking, and you have an easy meal ready to go! If you’re looking to prep some freezer meals, do the same thing but put them in disposable foil pans so you can easily store the shells in the freezer until you need them.

Feel free to use mild – hot Italian sausage if you want to add a little kick instead of beef! Make this recipe your own!

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These Stuffed Shells Bolognese are a great way to shake up your dinner routine with a meal the whole family will go crazy over!
Courses Main Dish
Cuisines Italian
Prep Time 20 minutes
Cook Time 15 minutes
Servings
servings
Ingredients
Courses Main Dish
Cuisines Italian
Prep Time 20 minutes
Cook Time 15 minutes
Servings
servings
Ingredients
Instructions
  1. 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. Preheat the broiler. Mix the ricotta, roasted peppers, egg white, 1 tablespoon of parsley and shredded cheese, 1/2 teaspoon salt and a few grinds of pepper in a bowl. Add 2 cups of the meat sauce to this mixture.
  2. 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.
  3. Stuff 1-2 tablespoons 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.
Recipe Notes

Feel free to use mild - hot Italian sausage if you want to add a little kick instead of beef! Make this recipe your own!


My mom knows how I love to cook with Garlic (Its in our culture after all) and while she was in NYC she got me this little gadget, and let me tell you….this is the best thing I have in my kitchen! No joke. It is a garlic peeler. All I do is put the clove in and roll it

on the counter and thats it! You can get it here! You’ll thank me later I promise.


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