- Frozen peas 150 g
- minced meat 200 g
- peeled and crumbled sausage 100 g
- Shallot 1
- Celery stick 1
- Carrot 1
- Cloves 1-2
- Tomato puree 150 ml (3/5 cup)
- Grated parmesan cheese as much as needed
- bechamel sauce 250 ml (1 cup)
- Extra virgin olive oil as much as needed
- White wine as much as needed
- fine salt and pepper to taste
- For the bechamel sauce
- Milk 300 ml (1 ⅓ cups) • 49 kcal
- Butter 20 g (1 ½ tbsp) • 717 kcal
- Flour type 00 2 tbsp
- Nutmeg as much as needed
- Fine salt a pinch
- cream for cooking 50 ml (1/5 cup)
Stuffed shells bolognese is a rich and tasty main course, perfect for Sunday lunch with your family. With its characteristic shape, this type of pasta is perfect for an excellent mixed meat ragu sauce, enriched with béchamel sauce and peas, and then continue cooking in the oven, until it will be completely browned. The final result will be a dish with a crunchy crust, but creamy and stringy on the inside, perfect to serve on festive occasions or during daily meals: adults and children alike will love this tasty recipe! So let’s find out how to prepare perfect stuffed shells bolognese by following our recipe step by step.
How to make Stuffed Shells Bolognese
Clean the carrot, celery and shallot, then cut them into chunks (1).
Collect them in a kitchen mixer and blend well (2).
In a pan, heat a drizzle of extra-virgin olive oil, then add the vegetables mix and fry (3).
Add also the minced meat and the peeled and crumbled sausage (4); sauté for a few minutes.
Add ½ glass of white wine (5) and let it evaporate.
Flavor with cloves (6).
Pour the tomato puree, add the peas (7) and mix well.
Cook the meat ragu sauce over moderate heat for about 2 hours (8).
Meanwhile, prepare the béchamel sauce. Melt the butter in a pan, then pour the flour (9) and cook until you will get a roux.
Pour in the hot milk and mix with a whisk (10). Then add the cream and cook until the mixture will be thickened. Season with fine salt and pepper, and flavor with a pinch of nutmeg.
Cook the shell pasta in boiling salted water, drain them halfway through cooking and pass them under cold running water. Fill them with the meat ragu sauce, to which you have added two ladles of bechamel sauce, and arrange them in a pan (11).
Cover everything with the béchamel sauce, sprinkle with the grated parmigiano cheese (12) and cook in a convection oven at 220 degrees C for 20-25 minutes.
After the cooking time will be elapsed, take the stuffed shells bolognese out of the oven and serve them hot (13).
How to store Stuffed Shells Bolognese
Stuffed shells bolognese can be stored in the refrigerator for 2 days, in a special airtight container. You can also freeze them both raw and cooked, or prepare them in advance and then cook them within 24 hours.