Stuffed Shells with Bolognese Sauce
Source of Recipe
Prince (Brand name) pasta
Great for a craving for pasta..
List of Ingredients
1 (12-ounce) package Prince Jumbo Shells, uncooked
1 pound lean ground beef
1/4 cup diced carrot
1/4 cup chopped celery
1/4 cup chopped onion
1 cup dry white wine
3/4 cup half-and-half or light cream
2 cans (14 1/2 ounces each) Italian-style stewed tomatoes
1 tablespoon flour
1/2 teaspoon salt
1/8 teaspoon ground nutmeg
2 containers (15 or 16 ounces each) Ricotta cheese
2 cups shredded Mozzarella cheese (8 ounces), divided use
1/2 cup freshly grated Parmesan cheese
Chopped fresh parsley
Cook Prince Jumbo Shells as package directs; drain.
Preheat oven to 350 degrees F.
In a Dutch oven or large skillet over medium heat, brown beef; pour off fat. Add carrot, celery and onion; cook and stir until tender.
Stir in wine. Bring to a boil and continue boiling until wine evaporates, about 8 minutes.
Stir in half-and-half; boil 5 minutes.
Add tomatoes, flour, salt and nutmeg; mix well, breaking up tomatoes. Reduce heat to medium; simmer 20 minutes.
Combine ricotta, 1 cup Mozzarella, Parmesan cheese and eggs; mix well. Stuff into shells; arrange in a greased 13x9-inch baking dish. Spoon sauce over shells.
Cover; bake 45 minutes or until hot and bubbly.
Uncover; top with remaining 1 cup mozzarella and parsley. Bake 5 minutes longer or until cheese melts.
Let stand 15 minutes before serving. Refrigerate leftovers.