Pesto Cream Cheese Stuffed Shells Bolognese

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Pesto Cream Cheese Stuffed Shells Bolognese

Stuffed with a rich pesto cream cheese and baked in a flavorful homemade bolognese sauce, this cream cheese stuffed shells bolognese tastes like authentic Italian food, only made SUPER fast and easy!

Prep Time 20

Cook Time 40

Total Time 1

Servings servings

Calories 521kcal

Ingredients

Bolognese Sauce

1 lb ground beef
1 medium carrot, peeled and minced
1 stalk celery, finely minced
1 small onion, finely chopped
3 cloves garlic, minced
1/3 cup white wine
1/2 cup tomato paste
1 bay leaf
2 cups chicken broth
1/2 cup half and half cream
Salt and pepper to taste

Stuffed Shells

8 oz cream cheese, softened
1/4 cup basil pesto
Salt and pepper to taste
24 jumbo shells, cooked according to package instructions
1/2 cup grated Parmesan cheese
2 tablespoons minced fresh parsley

Instructions

Bolognese Sauce

In a large saucepan over medium-high heat, brown ground beef, carrot, celery, and onion until beef is no longer pink. Add garlic and saute 1 minute until fragrant.
Reduce heat to medium and add tomato paste, stirring until smooth. Add bay leaf and chicken broth. Bring to a simmer over medium heat and let simmer 20-30 minutes. Remove from heat and discard bay leaf. Stir in half and half and salt and pepper to taste. Pour sauce in the bottom of a 9x13 pan and set aside.

Stuffed Shells

In a small bowl, beat cream cheese until smooth. Beat in pesto and salt and pepper to taste until creamy.
Fill cooked pasta shells with cream cheese mixture and place on top of bolognese sauce. Sprinkle top with Parmesan cheese.
Bake stuffed shells at 375F 20-25 minutes until sauce is bubbly and Parmesan cheese is melted. Sprinkle with parsley. Serve stuffed shells warm and enjoy!

Nutrition