Provolone-Stuffed Bolognese Shells
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.