Stuffed pasta shells in Bolognese sauce

Votes: 8

Time: 35 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 420, total fat 13 G., saturated fats G., proteins 29 G., carbohydrates 49 G., fiber G., cholesterol mg, sodium mg, sugar G.

Stuffed pasta shells in Bolognese sauce - detailed recipe.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

230 g lean ground beef
16 large shell pasta (about 170 g)
2 tsp olive oil
3 cloves garlic, minced
2 cups canned pureed tomatoes
3 tablespoons tomato paste
1.3 cups semi-skimmed ricotta cheese
1/2 cup canned roasted bell peppers
Protein of 1 large egg
2 tablespoons chopped fresh parsley
3 tbsp. low-fat grated Italian cheese mix (mozzarella, provolone, parmesan)
Ground black pepper

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: ground beef, pasta, ricotta cheese, Parmesan cheese, mozzarella cheese, provolone cheese, tomatoes, tomato paste, sweet pepper, garlic, parsley

Cooking the dish according to the recipe:

Fill a large saucepan with salted water and bring to a boil. Add the pasta and cook according to package directions. Reserve 1.5 cups of the cooking water, drain the remaining water, and rinse the pasta with 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 ground beef, for 5 minutes, until golden brown. Add the garlic and cook for 1 minute.

Reduce heat to medium, add the pureed tomatoes, tomato paste, 1 cup of the pasta cooking water, and 1/2 teaspoon of salt. Let simmer while you stuff the shells, about 5 minutes. If the sauce is too thick, add more cooking water.

Preheat the oven to 350°F. In a bowl, combine the ricotta, roasted peppers, egg white, 1 tablespoon each of parsley and grated cheese, 1/2 teaspoon of salt, and a few grinds of pepper.

Fill each shell with 1 tablespoon of the mixture and place them open-side up in the pan. Sprinkle with the remaining 2 tablespoons of grated cheese and bake until bubbling, 5 minutes. Sprinkle with the remaining 1 tablespoon of parsley.

Categories:

recipe / Stuffed dishes / Calorie content of prepared meals / Main courses / Pasta / Food Network - recipes / Italian cuisine

Similar recipes