I'm excited to be hosting a couple of friends at my place tonight and am serving up my favorite, super-easy dish, Three-Cheese Stuffed Pasta Shells with Ground Bison. It's versatile, the Bison can be replaced with another ground meat of your choosing or left out if you're serving veg-heads. Unfortunately, it's not Vegan friendly. Also, I add a bit of red cooking wine, but that can be left out.
Total time is 1.5 hrs, but the meat sauce can be made beforehand and frozen, which will cut your time down by at least 30 minutes.
I get ground bison from my local farmer's market, you can also find it at your favorite grocers.
Serve this with a Caesar salad and hot, buttered, crusty French bread. Sooo delish, easy AND your place will smell AMAZING! It's also a great dish for impressing a guy or girl ;)
Three-Cheese Stuffed Pasta Shells with Ground Bison
Ingredients:
§ 20 Jumbo pasta shells
§ 1 1/2 lb ground bison
§ 8 oz Parmesan Cheese, Grated
§ 30 oz Ricotta Cheese
§ 1/2 cup Romano Cheese, Grated
§ 1 Egg
§ 2 Tbs Olive Oil
§ 1/2 cup Red Cooking Wine
§ 1/2 of a Medium Onion, Chopped
§ 5 cloves Garlic, Minced
§ 12 leaves Basil, Chiffonade (cut into long, thin strips)
§ 2 Tbs Parsley, Minced
§ 1 28-oz Can Crushed Tomatoes
§ 1 15-oz Can Crushed Tomatoes
§ Salt, Pepper, Sugar to taste
In a large skillet sauté onion and garlic in olive oil. Add and sauté ground bison. Once brown, add red wine and simmer for about two minutes. Set aside about 1/4 of the mixture.
To the remaining mixture, add both cans of crushed tomatoes, then salt, pepper, and sugar to taste. Bring to a boil, then reduce heat to Low. Simmer for 30-45 minutes, stirring occasionally. Feel free to be creative with seasonings; I sometimes like to add crushed red pepper and garlic flakes for an extra kick. Remember to start off small and gradually increase, if you add too much it's nearly impossible to fix.
Meanwhile…
Preheat oven to 350.
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Total time is 1.5 hrs, but the meat sauce can be made beforehand and frozen, which will cut your time down by at least 30 minutes.
I get ground bison from my local farmer's market, you can also find it at your favorite grocers.
Serve this with a Caesar salad and hot, buttered, crusty French bread. Sooo delish, easy AND your place will smell AMAZING! It's also a great dish for impressing a guy or girl ;)
Three-Cheese Stuffed Pasta Shells with Ground Bison
Ingredients:
§ 20 Jumbo pasta shells
§ 1 1/2 lb ground bison
§ 8 oz Parmesan Cheese, Grated
§ 30 oz Ricotta Cheese
§ 1/2 cup Romano Cheese, Grated
§ 1 Egg
§ 2 Tbs Olive Oil
§ 1/2 cup Red Cooking Wine
§ 1/2 of a Medium Onion, Chopped
§ 5 cloves Garlic, Minced
§ 12 leaves Basil, Chiffonade (cut into long, thin strips)
§ 2 Tbs Parsley, Minced
§ 1 28-oz Can Crushed Tomatoes
§ 1 15-oz Can Crushed Tomatoes
§ Salt, Pepper, Sugar to taste
In a large skillet sauté onion and garlic in olive oil. Add and sauté ground bison. Once brown, add red wine and simmer for about two minutes. Set aside about 1/4 of the mixture.
To the remaining mixture, add both cans of crushed tomatoes, then salt, pepper, and sugar to taste. Bring to a boil, then reduce heat to Low. Simmer for 30-45 minutes, stirring occasionally. Feel free to be creative with seasonings; I sometimes like to add crushed red pepper and garlic flakes for an extra kick. Remember to start off small and gradually increase, if you add too much it's nearly impossible to fix.
Meanwhile…
Preheat oven to 350.
Cook pasta shells for about half the suggested cook time (they should be much firmer than you would normally like to account for baking). Drain, rinse with cold water, and set aside.
In a separate bowl, mix Ricotta, Romano, 4 oz of the Parmesean, egg, salt, pepper, basil, and parsley. Stir until combined. Add the remaining 1/3 meat mixture. Spoon mixture into a Ziploc bag and snip off a corner, creating a homemade pastry pipe.
In a separate bowl, mix Ricotta, Romano, 4 oz of the Parmesean, egg, salt, pepper, basil, and parsley. Stir until combined. Add the remaining 1/3 meat mixture. Spoon mixture into a Ziploc bag and snip off a corner, creating a homemade pastry pipe.
Put everything together! First, coat the bottom of a large baking dish with a portion of the sauce. Fill each shell with the mixture from the pastry pipe and place face down on the sauce. Top shells with the remaining sauce and sprinkle on the remainder of the Parmesan cheese.
Bake for 25 minutes.
Serve with your favorite side salad and crusty bread. Sooo delish!
Happy Monday Peeps!
Hugs and Kisses,
Bethany
Bake for 25 minutes.
Serve with your favorite side salad and crusty bread. Sooo delish!
Happy Monday Peeps!
Hugs and Kisses,
Bethany
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