Bolognese Stuffed Shells
Delicious jumbo pasta shells stuffed with a protein-rich Bolognese and ricotta mixture, baked with tomato sauce and topped with melty mozzarella and Parmesan. Perfect for a hearty, satisfying dinner or meal prep.
Equipment
- 1 large pot (for boiling pasta)
- 1 skillet or oven-safe baking dish
- 1 mixing bowl
- 1 spoon (for stuffing shells)
- Measuring Cups and Spoons
Ingredients
- 1 box jumbo pasta shells
- 1 ½ cups Bolognese sauce
- 1 ½ cups ricotta cheese
- 1 cup tomato sauce
- ⅓ cup grated Parmesan cheese
- 1 cup grated mozzarella cheese
- Kosher salt to taste, for boiling pasta
Instructions
- Preheat the Oven: Begin by setting your oven to 375°F (190°C) to ensure it reaches the perfect baking temperature while you prepare the pasta and filling. Preheating is crucial for even cooking and for achieving that perfectly bubbly, golden top.
- Prepare the Pasta Water: Fill a large pot with water, leaving enough room for the shells to move freely while cooking. Add a generous pinch of kosher salt to the water; this not only seasons the pasta but also enhances its flavor. Place the pot over high heat and bring it to a rolling boil. Boiling water ensures the pasta cooks evenly and maintains a firm, al dente texture.
- Cook the Jumbo Pasta Shells: Once the water is boiling, carefully add the jumbo pasta shells, stirring gently to prevent sticking. Cook according to package instructions until the pasta is al dente—tender but still firm to the bite. Avoid overcooking, as the shells will continue to bake in the oven and could become mushy if cooked too long initially.
- Drain and Cool the Pasta: After cooking, carefully drain the pasta shells in a colander. Run cold water over them briefly to stop the cooking process and prevent sticking. Place the shells on a clean kitchen towel or baking sheet in a single layer, allowing them to cool slightly. This makes them easier to handle during the stuffing process.
- Prepare the Bolognese-Ricotta Filling: In a medium mixing bowl, combine 1½ cups of Bolognese sauce with 1½ cups of ricotta cheese. Use a spoon or spatula to mix until fully incorporated, forming a smooth, creamy filling. The ricotta balances the rich flavors of the Bolognese and creates a velvety texture inside each shell.
- Stuff the Pasta Shells: Take each cooled pasta shell and carefully spoon in a generous portion of the Bolognese-ricotta mixture. Aim to fill the shells completely without overstuffing to avoid spills during baking. Place the stuffed shells side by side on a plate or directly into the baking skillet as you go.
- Prepare the Skillet or Baking Dish: Lightly coat the bottom of your oven-safe skillet or baking dish with half of the tomato sauce. Spreading the sauce evenly ensures each shell has a flavorful base, preventing sticking and adding extra moisture during baking.
- Arrange the Stuffed Shells: Carefully place the filled pasta shells into the prepared skillet or baking dish, standing them upright if possible. Pack them snugly but leave a little space between shells so that heat can circulate evenly during baking.
- Add the Cheese Topping: Sprinkle ⅓ cup of grated Parmesan cheese evenly over the arranged shells, followed by 1 cup of grated mozzarella cheese. This combination creates a golden, melty topping that enhances the flavor and adds a satisfying texture contrast to the creamy filling.
- Bake to Perfection: Place the skillet in the preheated oven and bake for approximately 25–30 minutes, or until the cheese is melted, bubbly, and slightly golden on top. Baking allows the flavors to meld, the filling to heat through, and the sauce to thicken slightly, creating a cohesive and indulgent dish.
- Rest Before Serving: Once baked, carefully remove the skillet from the oven and let it rest for 5 minutes. This step allows the dish to set slightly, making it easier to serve and letting the flavors develop fully.
- Serve and Enjoy: Use a serving fork or spatula to carefully lift each stuffed shell from the skillet. Serve warm, perhaps with a fresh side salad, steamed vegetables, or garlic bread. Each bite combines creamy ricotta, savory Bolognese, tender pasta, and melty cheese—comforting, protein-packed, and satisfying.
Notes
- Always cook pasta shells al dente; slightly undercooked shells hold the filling better during baking.
- Use a thick Bolognese sauce; a watery sauce may make shells soggy.
- For extra creaminess, mix ricotta with a tablespoon of grated Parmesan before stuffing.
- Skillet or oven-safe dish should be lightly oiled or sauced to prevent sticking.
- Allow the baked dish to rest for a few minutes to let the cheese set and make serving easier.