Winter just doesn't want to go away. More snow forecast for the weekend. So, what to do? Comfort food. Like these Bolognese Stuffed Shells, meaty and cheesy with red sauce. What more can you want? These shells are stuffed with bolognese, which makes them extra meaty and hearty. This recipe also makes a bunch, perfect for large family gatherings or if you just want leftovers (I do!) Loving the leftovers, and looking forward to not cooking for a couple of busy weeknights.
Bologenese Stuffed Shells
BOLOGNESE STUFFED SHELLS
Serves 6
24 jumbo pasta shells
1 lb. ground beef
1 lb. ground Italian sausage, mild or hot—your choice
3 cloves garlic, minced
1 cup shredded carrots
1/2 cup finely chopped celery, plus the leaves
1/2 cup finely chopped onion
3 Tbsp. tomato paste
2 tsp. each dried basil, oregano and parsley
1/4 cup marsala wine
1/4 cup half-and-half
1 cup shredded romano cheese
1 cup whole milk ricotta
4 cups of your favorite marinara sauce
1/2 cup shredded mozzarella for topping
1. Cook shells in boiling, salted water. Add 1 Tbsp. oilive oil to boiling water. Cover and turn down to a simmer according to time on package directions. Rinse with cold water and drain. Place each shell on a wax paper lined baking sheet to cool and keep separated. The shells will stick together otherwise.
2. In a large skillet, cook meats and break up into small pieces. Add minced garlic and saute on medium heat until meat is cooked through. Add carrots, celery and onion and saute and cover on low heat until soft, about six minutes. Add tomato paste and herbs, cook 5 more minutes.
3. Deglaze pan with wine and half-and-half. Simmer covered 10 minutes. Take off heat and add romano and ricotta cheeses. Stir until well combined. Season to taste with salt and pepper.
4. Add 1-1/2 cups marinara sauce to bottom of 9x13 casserole. Fill each shell with 2 Tbsp. of meat filling and line up in the casserole. Top with a little more sauce and the shredded mozzarella. Bake at 375 for 20 minutes until bubbly and top is golden brown. If you wish, serve with a little more sauce and shredded romano.