Barilla Classic Shells Bolognese

  • Servings : 24
  • Prep Time : 0m
  • Cook Time : 0m
  • Ready In : 0m

Recipe Courtesy of Chef David J. Stadtmiller

This is a classic recipe of Barilla Jumbo Shells stuffed with beef bolognese, consisting of Italian-seasoned ground beef, fresh garlic, carrots, celery, onion, tomatoes, and mozzarella. They are served in Barilla Marinara garnished with shaved Parmesan and fresh basil and parsley.


Step 1

1. To make the pasta: Bring a large pot of water to a boil and season with the salt. Cook the shells as directed, until al dente.

Step 2

2. Drain the pasta and toss it with the oil. Spread onto a sheet pan and place in a blast chiller or fridge to cool.

Step 3

3. To make the bolognese: In a rondeau over medium-high heat, warm ¼ cup of the oil. Add the beef and cook for 10 to 12 minutes, until it is fully cooked. Remove and drain the beef in a colander or china cap; reserve cooked beef in a pan. It should be well crumbled prior to draining the fat.

Step 4

4. Return the rondeau to the stove over high heat and add the remaining ¼ cup oil.

Step 5

5. Add the carrots and cook for 2 to 3 minutes.

Step 6

6. Add the celery, onions, and garlic; cook for 2 minutes. Add the cooked beef, fennel seeds, bay leaves, oregano, and chili flakes. Bloom the spices for 2 minutes.

Step 7

7. Add the tomatoes and wine to deglaze the pan. Cook for an additional 2 minutes, or until the wine is almost completely evaporated.

Step 8

8. Remove from the heat and fold in the marinara and salt. Stir to fully incorporate.

Step 9

9. Pour the filling onto a full sheet pan and let it cool in the walk-in for about 10 minutes, stirring halfway through the time.

Step 10

10. Once the filling has cooled, mix in the mozzarella.

Step 11

11. Using a large spoon, fill each pasta shell with bolognese.

Step 12

12. In a greased 2-inch half hotel pan, ladle 24 ounces marinara in an even layer across the bottom. Place about 20 filled shells in the pan. Top with 8 ounces mozzarella, sprinkling it over the center of the shells. Cover with plastic wrap and foil and refrigerate. Repeat with two more pans.

Step 13

14. Bake each pan in a 350°F oven for 25 to 30 minutes, until it reaches an internal temperature of 165°F.

Step 14

15. Serve 4 shells on a plate with additional hot marinara. Garnish with Parmesan and fresh basil and parsley.


  • For the Pasta: 1 1/2 Tablespoons Kosher Salt
  • 3 Pounds Barilla Jumbo Shells
  • 6 oz. Vegetable Oil, plus more as needed to coat the pan
  • 72 oz. Barilla Marinara, plus extra for serving
  • 1 1/2 Pounds Shredded Mozzarella
  • Grated Parmesan Cheese, as needed
  • 6 oz. Fresh Basil, chopped
  • 6 oz. Fresh Parsley, chopped
  • For the Bolognese Filling: 1/2 Cup Vegetable Oil
  • 3 Pounds 80/20 Ground Beef
  • 3 Cups (1 pound) Carrots, diced 1/8-inch
  • 3 Cups (1 pound) Celery, diced 1/8-inch
  • 3 Cups (1 pound) Onion, diced 1/8-inch
  • 3/4 Cup (6 oz.) garlic, finely chopped
  • 3 Tbsp. Fennel Seed
  • 1 Tbsp. Dried Oregano
  • 6 Bay Leaves
  • 1 Tbsp. Crushed Red Chili Flakes
  • 2 1/4 Pounds Canned Diced Tomatoes
  • 3/4 Cup Red Wine (Cabernet blend)
  • 3 Cups Barilla Marinara
  • 1 1/2 Tsp. Kosher Salt
  • 1 1/2 Pounds Shredded Mozzarella
Recipe Type: Tags:
Chef Recommended Cuts
  • Large Shells / Conchiglie Rigate
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