Ricotta Stuffed Shells with Bolognese
These delicious ricotta stuffed shells are baked in a rich Bolognese ragù. Give this one a go for a truly indulgent dinner.
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Serves
4
Pancetta
Butter
Onion
Carrot
Celery
Beef Mince
Red Wine
Whole Milk
Chicken Stock
Tinned Chopped Tomatoes
Conchiglioni
Ricotta
Fresh Basil
Parmesan
Salt
Black Pepper
Olive Oil
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Notes (2)
L
Laurel D.
10 hours ago
Is this really 500ml of milk? We used less and even so the sauce is very milky, and it split.
S
Sarah A.
5 months ago
Would this freeze? Or no because of the ricotta?
Mob
5 months ago
·Admin
Hi Sarah, we don't recommend freezing the pasta and ricotta as it will effect the texture, but you could definitely freeze the ragu. Just defrost it fully then transfer to the baking dish, cook the pasta, make the ricotta mixture and assemble as described. Make sure the ragu is steaming hot before serving (if not, give it an extra 5 mins in the oven). Enjoy!