Try this Stuffed Shells Bolognese recipe, or contribute your own.
Suggest a better descriptionBring a large pot of salted water to a boil. Add the pasta and cook as the label directs.
Reserve 1/1/2 cups cooking water, then drain the pasta and rinse under cold water, set aside.
Heat olive oil in a large ovenproof skillet over high heat. Add the beef and cook, breaking up the meat, until browned 5 minutes.
Add garlic, cook 1 minute. Reduce the heat to medium add the crushed tomatoes, tomato paste, 1 cup of the reserved cooking water and 1/2 teaspoon salt. Let simmer while you stuff the shells, about 5 minutes, adding more cooking water if the sauce gets too thick.
Preheat broiler. Mix the ricotta, roasted peppers, egg white, 1 tablespoon parsley and shredded cheese, 1/2 teaspoon salt and a few grinds of pepper in a bowl. Stuff 1 tablespoon of the mixture into each shell, arrange in the skillet seam-side up. Top with the remaining 2 tablespoons shredded cheese, broil under bubbling, 5 minutes. Top with the remaining 1 tablespoon parsley.
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Serving Size: 1 (1694g) | ||
Recipe Makes: Servings | ||
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Calories: 2160 | ||
Calories from Fat: 1190 (55%) | ||
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Amt Per Serving | % DV | |
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Total Fat 132.3g | 176 % | |
Saturated Fat 64.9g | 324 % | |
Monounsaturated Fat 49.5g | ||
Polyunsanturated Fat 5.8g | ||
Cholesterol 652.1mg | 201 % | |
Sodium 2144.9mg | 74 % | |
Potassium 3670.6mg | 97 % | |
Total Carbohydrate 89.7g | 26 % | |
Dietary Fiber 11g | 44 % | |
Sugars, other 78.7g | ||
Protein 157.8g | 225 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2160
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