Stranger Foods

Stuffed pasta bolognese

Serves 6 | Prep 10 mins | Cook 1 hr 10 mins

This stuffed pasta dish is a real showstopper! It takes some time to prepare, but we promise it’s worth it. With rich, meaty stuffing inside tender pasta shells and topped with plenty of melty cheese, what’s not to love?

Source: Pinch of Nom Comfort Food

Ingredients

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For the bolognese

low-calorie cooking spray
1 onion, peeled and diced
1 pepper (any colour), deseeded and diced
4 cloves garlic, peeled and crushed
400 g 5%-fat minced beef
1 carrot, peeled and diced
1 stick celery, diced
80 g mushrooms, diced
2x 400 g tins chopped tomatoes
1 tbsp Henderson’s relish or Worcestershire sauce
1 tbsp tomato puree
1 tbsp Italian mixed herbs
1 very low-salt beef stock cube
sea salt and freshly ground black pepper

For the stuffed shells

175 g extra-large pasta shells (about 20 shells)
70 g fresh baby spinach leaves
150 g low-fat cream cheese
150 g ricotta
1 tsp Italian mixed herbs
½ tsp garlic granules or powder
40 g reduced-fat Cheddar, finely grated

Instructions

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Preheat the oven to 180°C.
Spray a frying pan or casserole dish with low-calorie cooking spray and place over a medium heat. Add the onion and fry for about until softened, then add the pepper and garlic and cook for . Add the mince and fry for until browned, breaking it up with a wooden spoon. Add the remaining ingredients for the bolognese, crumbling in the stock cube. Let it bubble for , then remove from the heat and season. If you’ve used a frying pan, pour the bolognese into an ovenproof dish and cover with a lid or foil. Cook in the oven for until the sauce is rich and thick.
Meanwhile, cook the pasta for a minute less than the packet instructions, then drain in a colander. Rinse under cold water to stop it from cooking further and drain well.
Wilt the spinach in a saucepan over a medium heat for , stirring, then remove from the heat and add the cream cheese, ricotta, mixed herbs, garlic granules and a pinch of salt. Stir well - the mixture should be a smooth paste. Spoon the spinach mixture into the par-cooked pasta shells or use a food bag with the end cut off to pipe the mixture into the shells. Place the shells on a plate, cover with a clean cloth and chill until the bolognese sauce is ready.
When the bolognese is cooked, season it and increase the oven temperature to 220°C. Place the shells on top of the bolognese, making sure they’re nestled in well so they continue cooking in the sauce. Top with the cheese and bake in the oven for .

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