This recipe is from a 2018 issue of Food Network Magazine. My daughter asked if we could make this, and it was a big hit! I rarely make stuffed pastas, but I really do enjoy them, and the Bolognese sauce was delicious!
- 8 ounces jumbo pasta shells approx 16-20 shells
- 2 teaspoons olive oil
- 8 ounces ground beef
- 3 cloves garlic chopped
- 2 cups canned crushed tomatoes
- 3 tablespoons tomato paste
- 1 ½ cups ricotta cheese
- 1 egg
- ½ cup shredded mozzarella cheese
- Pepper to taste
Bring a large pot of water to a boil. Add the pasta shells and cook as the label directs. Reserve 1 & ½ cups cooking water, then drain the pasta and rinse under cold water; set aside.
Meanwhile, heat the oil in a large skillet over medium-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 pasta water and ½ tsp salt. Let simmer while you stuff the shells (see step 4), about 5 minutes, adding more pasta water if the sauce gets too thick.
Preheat the broiler.
Mix the ricotta, egg, ¼ cup shredded cheese, ½ tsp salt and a few dashes of pepper in a bowl. Stuff 1 TBS of the mixture into each shell; arrange seam-side up in the skillet, if using an oven proof skillet. If you don’t have an oven proof skillet, spoon half the sauce into the bottom of a 13×9 baking dish, place the shells in the baking dish, then spoon the extra sauce around the shells.
Top with the remaining ¼ cup shredded cheese; broil until bubbling, 5 minutes, watching carefully since the broiler can go very quickly! Remove from oven and enjoy!
Calories: 2419kcal | Carbohydrates: 194g | Protein: 131g | Fat: 122g | Saturated Fat: 59g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 45g | Trans Fat: 3g | Cholesterol: 559mg | Sodium: 1273mg | Potassium: 2135mg | Fiber: 9g | Sugar: 14g | Vitamin A: 3004IU | Vitamin C: 13mg | Calcium: 1200mg | Iron: 11mg