Stuffed Shells Bolognese

Total Time:
35 min
Prep:
15 min
Cook:
20 min

Yield:
4 servings
Level:
Easy

NUTRITION INFO
Ingredients
  • Kosher salt
  • 16 jumbo pasta shells (about 6 ounces)
  • 2 teaspoons extra-virgin olive oil
  • 8 ounces extra-lean ground beef
  • 3 cloves garlic, chopped
  • 2 cups canned crushed tomatoes
  • 3 tablespoons tomato paste
  • 1 1/3 cups part-skim ricotta cheese
  • 1/2 cup chopped jarred roasted bell peppers
  • 1 large egg white
  • 2 tablespoons chopped fresh parsley
  • 3 tablespoons low-fat shredded Italian cheese blend
  • Freshly ground pepper
Directions
  • 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.

  • 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.

  • Preheat the broiler. Mix the ricotta, roasted peppers, egg white, 1 tablespoon each parsley and shredded cheese, 1/2 teaspoon salt and a few grinds of pepper in a bowl. Stuff 1 tablespoon 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.


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