Bolognese Stuffed Shells with Alfredo Sauce & Pesto #piphichef #pastanight #sororitychef #unr #letsg

Bolognese Stuffed Shells with Alfredo Sauce & Pesto #piphichef #pastanight #sororitychef #unr #letsgo #oldscoolkevmo #reno

So, I got some giant shells at the house today and we’re stuffing them. First things first, we’re going to cook them off into some boiling water. We’ll start making our filling. Going to have to get a big pan out for this one. Start with a little olive oil. And I’m going to throw in some onion. Just a medium dice. Let that start softening up a little bit. I got a big spoonful of garlic I’m going to throw in there, too. Mix that around. Guys, we’re going to throw in our ground beef. Now, we’re doing a ground beef filling. beef and cheese is going to be delicious. So, a little seasoning, salt and pepper. We’re going to throw down some oregano. And I got Italian seasoning as well. That should be perfect. Mix that around. Let that kind of start cooking a little bit. Let those flavors bloom. And then add in that tomato sauce and stir that around. And it look like that for about 20 minutes. That’ll be perfect. Throw it into a big pan. Now, we’re going to mix in some mozzarella. Just stir this around. Do it while it’s hot so it gets nice and melty. That’s it. Let’s stuff some shells. Simple. Spoonful goes right in. Just throw them in a pan. I have a little marinara in there to help keep them from sticking. That’s perfect. I’m going to cover them in plastic and foil. And I’ll put them in the oven for about 350° just for about 30 minutes. Going to finish cooking them through. And meanwhile, we’re going to make a little parmesan cream sauce. So, it starts with a ru. 3 tablespoons of butter, 3 tablespoons of flour. It’s a simple mix. Let that cook for a few minutes. cook some of the starts out of that flour. Then I go ahead and add in some cream. Just add a little bit for starters. This is going to get really thick. You want that when it looks like this. Go ahead and start adding a little bit more cream. A little at a time. You don’t want to add it all. That’s going to create lumps. You add a little at a time and this is going to cook out real smooth. So, just keep stirring it. Keep adding your cream. It’s going to slowly start thickening up. And when it gets those little bubbles on the edges, it’s time to add our cheese. It’s just straight Parmesan. We’re doing a nice little parmesan cream. Add some more cheese in there. Same thing. Do it in layers. Let it all melt in. Little bit of seasoning. We’re good to go. Let me show you how we plate this up. So, I took the rest of my filling and I blended it up. Made a nice smooth uh bolognese. Now, we’re going to go ahead and add a couple shells down there. We’re doing three each, guys. We topped that that parmesan cream sauce just like that. And then I had some pesto, which was the whole plan the whole time. Little drizzle on top. Little bit more cheese. Pretty little piece of basil. And throw on some garlic bread. Look at that, man. Just get in there and enjoy. What a treat. Thanks for watching. And cheers everyone.