Stuffed Pasta Bake Bolognese Recipes

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STUFFED PASTA BAKE BOLOGNESE



Stuffed pasta bake bolognese image

Combine two favourites - bolognese and stuffed pasta shells - to make the ultimate pasta bake. Serve bubbling from the oven for true comfort food

Provided by Good Food team

Categories     Dinner, Main course, Pasta

Time 2h30m

Number Of Ingredients 18

250g large pasta shells or conchiglioni
200g mascarpone
2 x 125g balls mozzarella , drained and finely chopped
large bunch basil , roughly chopped, plus a few whole leaves to serve
3 garlic cloves , crushed
parmesan , to serve
1 tbsp olive oil
1 onion , finely diced
1 celery stick , finely diced
1 carrot , finely diced
400g beef mince
2 garlic cloves , crushed
250ml red wine
1 tbsp tomato purée
3 bay leaves
2 x 400g cans chopped tomatoes
pinch of sugar
1-2 tsp balsamic vinegar

Steps:

  • To make the bolognese, heat the oil in a wide ovenproof pan over a medium heat. Fry the onion, celery and carrot with some seasoning for 20 mins until soft and lightly golden. Tip in the beef mince, turn up the heat and fry, stirring regularly, for another 10 mins until the mince browns. Add the garlic, fry for a minute, then pour in the wine and bubble for a few mins more, scraping the pan to release any bits. Stir through the purée, bay leaves and tomatoes, with a canful of water. Simmer for 1½ hrs, covered for the first hour, then remove the lid and bubble until the tomatoes have broken down. Season with salt, pepper, the sugar and balsamic vinegar.
  • Tip the pasta shells into a large heatproof bowl with a pinch of salt, and pour over a kettle of boiled water. Cover and leave to soften for 15-20 mins - they need to retain some firmness so you can fill them.
  • Heat the oven to 200C/180C fan/gas 4 and drain the pasta. Use a fork to mash the mascarpone with the mozzarella, chopped basil, garlic and some black pepper in a bowl.
  • The bolognese should be a little wetter than you'd like as the pasta shells will absorb some of the liquid as it bakes. Remove from the heat, giving it a final stir. Using a teaspoon, fill the pasta shells with some of the mascarpone mixture, pressing the mix in with your index finger. Nestle the shells into the sauce, filled-side up. Bake for 20-30 mins until the top is golden and bubbling, and the pasta is tender. Grate over some parmesan and finish with a few basil leaves.

Nutrition Facts : Calories 630 calories, Fat 37 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 10 grams sugar, Fiber 4 grams fiber, Protein 30 grams protein, Sodium 0.7 milligram of sodium

STUFFED SHELLS BOLOGNESE



Stuffed Shells Bolognese image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 13

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

Steps:

  • 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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