Stuffed Shells Bolognese

  • Level: Easy
  • Total: 35 min
  • Prep: 15 min
  • Cook: 20 min
  • Yield: 4 servings
  • Nutrition Info
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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

  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.
  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. 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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