Tonight we’re diving into bold flavors with Bolognese Bomb Shells – a dish so hearty, it’ll redefine your relationship with pasta. Picture this: jumbo shells overflowing with rich, meaty Bolognese, and kissed with a golden breadcrumb crunch. Buckle up, because this ain’t your mama’s delicate ricotta-stuffed affair. This is pasta for those who like to live life on the edge, fork in hand.

So, gather your troops and fire up the oven, because it’s time to ditch the delicate and embrace the Bolognese Bomb-azing!

Ingredients:

• Bolognese Filling:
  • 1 tablespoon olive oil
  • 1 onion, finely chopped
  • 2 carrots, finely chopped
  • 2 celery stalks, finely chopped
  • 2 cloves garlic, minced
  • 1 pound ground beef (lean or fatty, depending on your inner rockstar)
  • 1 (28oz) can crushed tomatoes
  • 1/2 cup dry red wine (boxed cabernet is your budget bestie)
  • 1/2 cup chicken broth
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • Salt and pepper to taste (your flavor compass)
• Shells & Toppings:
  • 1 box jumbo pasta shells (bigger is always bolder, right?)
  • 1 cup shredded mozzarella cheese
  • 1 cup shredded Parmesan cheese (because cheese is bae)
  • 1/2 cup chopped fresh parsley (optional, but adds a green goddess vibe)
  • 1/2 cup panko breadcrumbs (crunchy crown for your pasta kingdom)
  • 1 tablespoon olive oil (extra drizzle for golden glow)

Let’s Get This Pasta Party Started:

1. Bolognese Bonanza: Heat that olive oil in your trusty Dutch oven (or any large pot) over medium heat. Sauté the onion, carrots, and celery for about 5 minutes, until they’re softened and whispering sweet nothings to each other. Patience, my friends, is the secret ingredient to unlocking deep veggie flavors.
2. Garlic Time: Throw in those minced cloves and let them dance in the pan for another minute, because garlic deserves its own little rockstar moment.
3. Beef Bonanza: Now for the headliner! Add your ground beef and cook, breaking it up with a spoon, until it’s browned and crumbly. Think happy meat nuggets, not mystery mush.
4. Tomato Tango: In goes the crushed tomatoes, red wine, chicken broth, oregano, and basil. Crank up the heat to medium-high, bring it to a boil, then lower it to a simmer and let it bubble away for about 30 minutes. Remember, a slow-cooked Bolognese is a happy Bolognese!
5. Seasoning Sizzle: Give your sauce a taste test and add salt and pepper to your liking. This is your moment to channel your inner Italian chef, so be bold, be flavorful!

Shell Yeah!

1. Pasta Perfection: While the Bolognese simmers, cook those jumbo shells according to package instructions. Drain them, but don’t rinse them – that pasta water is liquid gold for extra saucy goodness.
2. Cheesy Symphony: In a bowl, mix together the mozzarella cheese, Parmesan cheese, and parsley (if you’re feeling fancy). This is your cheesy magic, the irresistible goo that’ll bind your Bolognese bombs together.
3. Stuffing Sensation: Carefully spoon the Bolognese mixture directly into each cooked shell. Don’t be shy, pack ’em full like little flavor volcanoes waiting to erupt.

Grand Finale: It’s All About the Cheese:

1. Preheat Party: Crank your oven to 375°F (because bubbly cheese needs sunshine, like sunflowers need light).
2. Saucy Symphony: Spoon that dreamy Bolognese into a baking dish, big enough to snuggle all your stuffed shells like cozy pasta babies. Nestle them in, basking in the aroma of pure deliciousness.
3. Cheese Explosion: Top the whole shebang with your cheesy mixture and sprinkle on those panko breadcrumbs for a little textural crunch. Drizzle with the remaining olive oil, and if you’re feeling extra, let your inner artist swirl some balsamic reduction across the top for a touch of sophistication.
4. Golden Glow: Pop that baking dish in the oven for about 15-20 minutes, until the cheese is melted and bubbly, and the breadcrumbs are golden brown.