food

Cheesy Bolognese Stuffed Conchiglie

We wish dinner could always be this easy & cheesy.

food

Cheesy Bolognese Stuffed Conchiglie

We wish dinner could always be this easy & cheesy.

Ingredients

Cheesy Bolognese Stuffed Conchiglie

  • 4 cups of bolognese
  • 4 portions cooked conchiglie (Pasta Shells)
  • 1 pound shredded mozzarella cheese
  • 1/2 cup pecorino romano cheese
  • 1/2 cup parsley

For the Bolognese:

  • 2 cans of good quality plum tomatoes, hand crushed
  • 1 tbsp tomato paste
  • 1 medium onion finely diced
  • 3 garlic cloves finely diced
  • 1 pound ground roast beef
  • 1/2 pound pork sausage
  • 1/2 cup dry wine
  • Olive oil
  • Salt and pepper

Steps

Cheesy Bolognese Stuffed Conchiglie

  1. Cook pasta very al dente, stir frequently to avoid sticking. Allow to cool before stuffing
  2. Place 3 cups of cold Bolognese in a pastry bag.
  3. Lay a 1/2 inch thick layer of Bolognese into a non-stick baking dish or cast iron pot.
  4. Fill every Shell with a layer of mozzarella cheese, a layer of Bolognese, and more mozzarella on top.
  5. Place all the stuffed shells into the baking dish.
  6. Top with more mozzarella and pecorino romano.
  7. Bake the shells at 400°F and covered them for 30 minutes, then uncovered for an extra 15 minutes.
  8. Serve crispy with more pecorino and chopped parsley.

For the Bolognese:

  1. Saute the onion and garlic in a large dutch oven over medium-low heat.
  2. Once soft add the beef and the pork to the pot. Cook without stirring to brown.
  3. Season with salt and pepper add the tomato paste and cook for two more minutes.
  4. Add in the white wine and reduce for three minutes then continue adding the crushed plum tomatoes.
  5. Bring the sauce to a gentle simmer and cook on low heat for at least an hour (the longer the better!).
  6. Taste the ragu and adjust seasoning.
  7. Let it cool down and reserve in the fridge.