Pesto Stuffed Shells Bolognese

Stuffed shells have never been better with pesto and bolognese!

I cannot believe how far into August we already are. The time is flying by! This recipe is the best stuffed shell recipe I have ever tried, due to the fact that there is no ricotta. I am a fairly nonpicky eater, but ricotta is one of the few foods I cannot eat. These stuffed shells are stuffed with a pesto cream cheese mixture and nestled in a rich bolognese sauce. Such a fantastic dinner!

What you need:

For the Bolognese:

• 1 lb. ground beef

• 1 medium carrot, peeled and finely diced

• 1 stalk celery, finely diced

• 1 small onion, finely diced

• 3 cloves minced garlic

• 1/3 cup dry white wine

• 1/2 cup tomato paste

• 1 bay leaf

• 2 cups low-sodium chicken broth

• 1/2 cup half-and-half

• Salt and pepper to taste

For the Shells:

• 8 oz cream cheese, softened

• 1/4 cup basil pesto

• Salt and pepper to taste

• 24 jumbo shells, cooked according to pkg directions

• 1/2 cup shredded Parmesan cheese

• 2 Tbsp. fresh parsley, minced

Directions:

1. For the bolognese: In a large saucepan over medium-high heat, brown the ground beef with the carrot, celery, and onion, crumbling the beef as it cooks.

2. Add garlic and saute for 1 minute or until fragrant.

3. Reduce heat to medium, then add tomato paste and stir until smooth.

4. Add bay leaf and chicken broth. Bring to a simmer over medium heat and cook for 20 to 30 minutes.

5. Remove from heat and discard bay leaf. Stir in half and half and season with salt and pepper to taste.

6. Pour sauce into the bottom of a 9x13-inch pan and set aside.

7. For the shells: Beat cream cheese until smooth, then add pesto and season with salt and pepper. Beat until creamy.

8. Fill cooked shells with cream cheese mixture. Nestle into bolognese sauce and sprinkle with Parmesan.

9. Bake in a preheated 375 degree oven for 20 to 25 minutes or until sauce is bubbly and Parmesan has melted.

10. Serve topped with minced parsley.

Recipe from Whole & Heavenly Oven