I don’t post a lot of photos to Instagram, which means that when I do post a photo, it’s got to have substance and a bit of meaning behind it. I don’t just want to post a picture of my breakfast for the sake of posting a picture of my breakfast, you feel me?!
The most recent picture that I posted to Instagram had six different types of rice or pasta in it. Can you believe it? And there were two types of rice that didn’t even make the picture. That means we have five types of pasta and three types of rice in our house. Crazy. We sure do love our carbs in this little flat. But each one is a valued and important member of our cupboard family!
I don’t really know where I’m going with this story, except that each type of pasta or rice is part of our collection for a reason. Rice and pasta might seem like boring grains, but the variety of dishes that can be made from each type is pretty much unlimited and proves they are far from boring.
And today’s recipe is no exception. Where I’d normally serve my Bolognese Sauce over some penne or fusilli pasta, stuffing it into giant pasta shells can turn a regular, old dinner into an exciting one for the whole family to enjoy. Bolognese-Stuffed Giant Pasta Shells ftw (Does anyone use ftw anymore?)!
Bolognese-Stuffed Pasta Shells
Prep Time: 15 minutes
Cooking Time: 25 minutes + cooking time for Bolognese Sauce, if using
1¼ cups Bolognese Sauce (use your own favourite recipe if you prefer)
16 giant pasta shells
¾ cup grated mozzarella cheese
¼ cup grated parmesan cheese
- Preheat oven to 200°C/400°F/Gas Mark 6. Prepare Bolognese Sauce. When sauce is almost ready, cook giant pasta shells in a large saucepan of boiling, salted water for approximately 10 minutes. It is better to slightly under-cook the shells so they aren’t difficult to handle. Drain shells and allow to cool slightly. Remove Bolognese Sauce from heat and allow to cool slightly as well.
- Spread about ¼ cup of Bolognese Sauce over the base of a large casserole dish. Working with one shell at a time, spoon about ¾-1 tbsp of sauce into the shell’s cavity and set shell into casserole dish. Repeat with remaining shells.
- Sprinkle grated mozzarella and parmesan cheeses over the shells and bake for approx. 15 minutes, until cheese has melted and starts to brown. Serve immediately.