Stuffed Shells Bolognese
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 420 calorie
- Total Fat
- 13 grams
- Saturated Fat
- 6 grams
- Cholesterol
- 65 milligrams
- Sodium
- 740 milligrams
- Carbohydrates
- 49 grams
- Dietary Fiber
- 4 grams
- Protein
- 29 grams
- Total: 35 min
- Prep: 15 min
- Cook: 20 min
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.