BARILLA CLASSIC SHELLS BOLOGNESE

INGREDIENTS

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

PREPARATION

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.
3. 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.
5. 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.
7. 4. Return the rondeau to the stove over high heat and add the remaining ¼ cup oil.
9. 5. Add the carrots and cook for 2 to 3 minutes.
11. 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.
13. 7. Add the tomatoes and wine to deglaze the pan. Cook for an additional 2 minutes, or until the wine is almost completely evaporated.
15. 8. Remove from the heat and fold in the marinara and salt. Stir to fully incorporate.
17. 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.
19. 10. Once the filling has cooled, mix in the mozzarella.
21. 11. Using a large spoon, fill each pasta shell with bolognese.
23. 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.
25. 13. Bake each pan in a 350°F oven for 25 to 30 minutes, until it reaches an internal temperature of 165°F.
27. 14. Serve 4 shells on a plate with additional hot marinara. Garnish with Parmesan and fresh basil and parsley.