Provolone-Stuffed Bolognese Shells

Cook a springy provolone recipe today.

Jumbo cheesy pasta shells are baked atop a flavorful Bolognese sauce, topped with creamy Alfredo and breadcrumbs, and broiled until toasted and melty. This recipe is easy but takes some patience as the sauce has to simmer for a few hours. Set aside a lazy afternoon to allow these complex flavors to develop. Serve with a crisp, light salad and a glass of Chianti.

Provolone-Stuffed Bolognese Shells

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Servings 4

Ingredients

  

Bolognese Sauce

• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 onion finely chopped
• 1 carrot finely chopped
• 1 celery stalk finely chopped
• 1 tablespoon garlic finely chopped
• 1½ pounds 80/20 ground beef
• 1 teaspoon salt
• 1½ cups whole milk
• 2 cups white wine
• 1 28-ounce can whole San Marzano tomatoes
• 1 teaspoon kosher salt
• freshly ground black pepper to taste

Stuffed Shells

• 1 teaspoon olive oil for greasing
• 20 jumbo pasta shells
• 15 ounces ricotta cheese drained of excess liquid
• ⅔ cup grated provolone cheese
• ⅓ cup grated mozzarella cheese
• 1 cup grated parmesan cheese
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon garlic finely chopped

Alfredo Sauce

• 6 tablespoons butter
• 1 teaspoon garlic minced
• 1 cup heavy cream
• ½ grated parmesan cheese
• ½ grated mozzarella cheese
• ½ grated provolone cheese

Topping

• 1 tablespoon butter
• ½ cup Italian seasoned breadcrumbs
• 2 tablespoons grated parmesan cheese to garnish
• fresh parsley or thyme to garnish, optional

Instructions

 

Bolognese Sauce

• Melt butter and olive oil in a large pot over medium heat. Add onion, carrot, celery, and a pinch of salt. Stir for 5 minutes, or until the onion is translucent. Add ground beef, breaking up the meat into small crumbles, and cook until no longer pink, 5 minutes. Add salt and black pepper to taste.
• Add milk and bring to a simmer, stirring until most of it has reduced, 5 minutes. Increase heat to medium-high and add white wine. Simmer, stirring constantly, until the sauce has reduced, 4 to 5 minutes.
• Add tomatoes to a large bowl and use your hands to crush them into chunky pieces. Add the tomatoes and 2 cups of water to the pot. Stir the mixture and bring to a boil. Reduce heat to a low and simmer, stirring often, for 3 hours, or until the sauce thickens. Add salt and black pepper as needed.

Stuffed Shells

• Heat oven to 400°F. Coat the bottom and sides of a 9 x 13-inch baking dish with olive oil.
• Boil pasta shells until al dente according package instructions. The shells should be pliable but sturdy. Cool slightly before handling.
• Add just enough Bolognese sauce to the baking dish to cover the bottom. Set aside the remaining sauce.
• Combine ricotta, provolone, mozzarella, parmesan, oregano, basil, and garlic in a medium bowl. Stuff each shell with 2 tablespoons of the mixture, then place on top of the sauce in the baking dish. Cover with foil and bake for 20 minutes.

Alfredo Sauce

• Melt butter in a medium saucepan over medium-low heat. Add garlic and sauté for 1 minute, stirring frequently to avoid burning. Add the cream and continue stirring, about 4 to 5 minutes. Add the parmesan, stirring until melted, about 6 to 8 minutes. Add the mozzarella and provolone, stirring until melted and the sauce is smooth.

Topping

• Melt butter in a small skillet. Add the breadcrumbs and stir for 2 minutes, or until toasted. Remove from heat and set aside.

Assembly

• Turn the oven to broil and remove the shells.
• Spoon Alfredo sauce over top, along with the remaining Bolognese sauce. Sprinkle with breadcrumb topping and grated parmesan.
• Return the baking dish to the oven and broil on low for 3 minutes, watching carefully, or until the cheese is lightly browned. Remove and cool slightly before serving. Garnish with fresh thyme or parsley if desired.

Andrea and Paul Bartholomew

Co-owners of Bartholomew Studio, a photography studio focused on food and beverage and interior design. Andrea’s background in fine arts and food styling combined with Paul’s award-winning expertise in food and interior design photography ensures their work is not only beautiful, but impactful and effective.