Stuffed Jumbo Shells with Ricotta and Bolognese Sauce
Stuffed Jumbo Shells with Ricotta and Bolognese Sauce
From Emilia-Romagna to your table, these creamy stuffed shells in Bolognese are a family classic.
1 hours 40 minutes total
- Black Pepper
- Easy
- Entrée
- High Protein
- Intermediate
- Italian Heritage Month
- Lasagna and oven recipes
- Lasagne and Oven Cuts
- Lemon/Lemon Zest
- Mozzarella Cheese
- Winter and Soup Recipes
Inspired by the rich culinary traditions of Emilia-Romagna, Stuffed Ricotta Jumbo Shells with Bolognese Sauce brings family and flavour together in every bite. These al dente Barilla Jumbo Shells are filled with creamy ricotta, mozzarella, basil and a touch of lemon, then baked in a hearty Bolognese sauce for a comforting dish made to share.
Discover the recipes
Ingredients
Serves 7
| 1 box | Barilla Jumbo Shells |
| Salt, for pasta water |
Filling
| 2 cups | ricotta cheese |
| 2 cups | mozzarella, shredded or finely diced |
| 1/2 cup | Parmesan cheese, grated |
| Zest of 1 lemon | |
| 10–15 | basil leaves, finely chopped |
| To taste | Salt and black pepper |
Bolognese Sauce
| 2 tbsp | olive oil |
| 1 | onion, finely diced |
| 1 | carrot, finely diced |
| 1 | celery stalk, finely diced |
| 2 | garlic cloves, minced |
| 1 1/3 lb | (about 3 cups) ground beef, or beef/pork mix |
| 2 tbsp | tomato paste |
| 3 1/4 cups | canned crushed tomatoes |
| 2/3 cup | red wine |
| 1 cup | water or broth |
| To taste | salt and black pepper |
| Pinch of nutmeg, optional |
Topping
| 1 1/2 cups | mozzarella, shredded |
| 1/2 cup | Parmesan cheese, grated |
| Fresh basil or Parmesan, for garnish |
Disclaimer
Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.
Method
Step 1
Bring a large pot of salted water to a boil. Cook Barilla Jumbo Shells for 9 to 10 minutes, until slightly under al dente. Drain and set aside until cool enough to handle.
Step 2
For the filling, mix ricotta, mozzarella, Parmesan, lemon zest, basil, salt and pepper until smooth.
Step 3
For the Bolognese sauce, heat olive oil in a pan over medium heat. Add onion, carrot and celery, then cook for 5 to 7 minutes, until softened. Add garlic and cook for 1 minute.
Step 4
Add ground meat and cook until browned. Stir in tomato paste and cook for 2 minutes. Add red wine and simmer until slightly reduced.
Step 5
Add crushed tomatoes, water or broth, salt, pepper and nutmeg, if using. Simmer on low for 30 to 45 minutes. Adjust seasoning as needed.
Step 6
Preheat oven to 180°C (350°F). Spread a layer of Bolognese sauce on the bottom of a baking dish or ovenproof skillet.
Step 7
Fill each shell with the ricotta mixture and place filling side up in the dish.
Step 8
Spoon remaining sauce around and over the shells, leaving some shells visible. Sprinkle mozzarella and Parmesan over top.
Step 9
Cover and bake for 20 to 25 minutes, until hot and bubbling.
Step 10
Remove foil and broil for 3 to 5 minutes, until golden. Rest for 5 minutes, garnish with basil or Parmesan and serve.
Barilla® Jumbo Shells
Barilla® Jumbo Shells are the ultimate pasta for creating delicious stuffed dishes. Inspired by the shape of sea shells, these large, concave pasta shells are perfect for holding rich fillings and flavorful sauces. Made with 100% durum wheat semolina and non-GMO ingredients, Barilla Jumbo Shells deliver authentic Italian taste and quality in every bite.
- Shape Lasagne and Oven Cuts
- Cook time 12 mins
- Pack size 340 g
- Range Classic Blue Box
Discover the recipes
At the festival, these delicious recipes will bring people together in celebration of Italian heritage and flavour.