Bolognese Stuffed Shells. A classic and comforting hot dish that you’ll making all fall/winter long. Great for weeknights or even entertaining as you can make everything ahead of time and just pop it into the oven when you’re ready to enjoy. These stuffed shells are made using leftover Bolognese sauce for a great take 2 meal. Leftovers don’t have to be boring!
Are you ready to fire up those ovens now that the temperatures are cooling off? I definitely am. I love a good hot dish or casserole. Call me OLD FASHIONED. Or better yet, just mix me one up. You’ll have plenty of time for that while your sauce is simmering.
One of my favorite meat sauces to make during the fall/winter months is BOLOGNESE. It’s only downfall is it’s VERY time consuming. That makes it a great weekend sauce when my scheduled isn’t as crazy as it is during the week. You can’t rush Bolognese. I mean, you can but it’s just not the same. Trust. Another silver lining is that the recipe makes a good bit.
I usually make a lasagna or toss the Bolognese sauce with those beautiful thick ribbons of pappardelle pasta. You can’t go wrong with either, however, this time we’ve decided to turn the sauce into Bolognese Stuffed Shells.
What Do You Stuff The Pasta Shells With?
You can stuff the cooked pasta shells with just about anything you like. All cheese, spinach and cheese, mushrooms and cheese, sausage and cheese. The possibilities are only limited to your imagination and refrigerator contents.
Today, we’ve gone with a Bolognese and ricotta mixture.
What Is The Easiest Way to Stuff Pasta Shells?
Stuffing the shells is slightly messy. The easiest way I’ve found is by using a long sweet tea or ice cream spoon. I hold the cooled shell in one hand, insert a spoonful of mixture into the shell, slightly close the shell and extract the spoon. Repeat a second time and continue until I’ve filled all the shells.
If you have a tip on stuffing yours I’d love to hear it!
How Long Are Stuffed Shells Good In The Fridge?
Typically you can refrigerate the prepared stuffed shells for up to 5 days as long as they are stored properly in the refrigerator.
More recipes to try using BOLOGNESE sauce:
Pappardelle with Bologese Sauce
Lasagna alla Bolognese
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- Preheat oven to 375 degrees.
- Place a large pot of generously salted water onto boil. Add pasta and cook until al dente. Drain. Set aside to cool.
- Mix Bolognese sauce and ricotta cheese together until well combined.
- Using a spoon, stuff shells with mixture.
- Pour half the tomato sauce onto the bottom of skillet. Arrange stuffed shells into skillet.
- Top with Parmesan and mozzarella cheeses.
- Bake for approximately 25-30 minutes OR until bubbly.
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