Stuffed Shells Bolognese

Name: Stuffed Shells Bolognese
Ingredients: For the bolognese sauce; 1 tablespoon olive oil; 1 1/2 lbs ground sirloin; 1/2 cup onion, minced; 1/2 cup celery, minced; 1/2 cup carrot, minced; 1/4 cup tomato paste; 1 tablespoon garlic, minced; 1 cup dry red wine; 1 (28 ounce) can crushed tomatoes with juice; 1 cup whole milk; 1 teaspoon kosher salt; 1 teaspoon dried basil leaves; 1 teaspoon dried oregano leaves; 1/2 teaspoon red pepper flakes; 1 (8 ounce) container mascarpone cheese; For the shells; 24 dry jumbo pasta shells; 3 cups whole milk ricotta cheese; 1 1/2 cups part-skim mozzarella cheese, shredded; 3/4 cup parmesan cheese, shredded; 1/2 cup fresh parsley, minced; 3 eggs; 1 teaspoon kosher salt; 1/2 lb fresh mozzarella cheese, thinly sliced

25 ingredients

4 steps

Ingredients

For the bolognese sauce
1 tablespoon olive oil
1 1/2 lbs ground sirloin
1/2 cup onion, minced
1/2 cup celery, minced
1/2 cup carrot, minced
1/4 cup tomato paste
1 tablespoon garlic, minced
1 cup dry red wine
1 (28 ounce) can crushed tomatoes with juice
1 cup whole milk
1 teaspoon kosher salt
1 teaspoon dried basil leaves
1 teaspoon dried oregano leaves
1/2 teaspoon red pepper flakes
1 (8 ounce) container mascarpone cheese
For the shells
24 dry jumbo pasta shells
3 cups whole milk ricotta cheese
1 1/2 cups part-skim mozzarella cheese, shredded
3/4 cup parmesan cheese, shredded
1/2 cup fresh parsley, minced
3 eggs
1 teaspoon kosher salt
1/2 lb fresh mozzarella cheese, thinly sliced

Directions

1

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.
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 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.
4

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.