DAVID STADTMILLER
Sr. Director Global F&B Development
TGI Fridays

Barilla Classic Shells Bolognese

Recipe courtesy of Chef David Stadtmiller, TGI Fridays
Sponsor: Barilla

Servings: 24 (4 shells each)

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.

Ingredients:

Pasta:

• 1 ½ tablespoons kosher salt
• 3 pounds Barilla Jumbo Shells
• 6 ounces vegetable oil
• 72 ounces Barilla Marinara, plus extra for serving
• As needed pan coating
• 1 ½ pounds shredded mozzarella
• As needed grated Parmesan
• 6 ounces chopped fresh basil
• 6 ounces chopped fresh parsley

Bolognese Filling:

• 1/2 cup vegetable oil
• 3 pounds 80/20 ground beef
• 3 cups (1 pound) 1/8-inch diced carrots
• 3 cups (1 pound) 1/8-inch diced celery
• 3 cups (1 pound) 1/8-inch diced onion
• ¾ cup (6 ounces) finely chopped garlic
• 3 tablespoons fennel seed
• 6 bay leaves
• 1 tablespoon dried oregano
• 1 tablespoon crushed red chili flakes
• 2 ¼ pounds canned diced tomatoes
• ¾ cup red wine (Cabernet blend)
• 3 cups Barilla Marinara
• 1 ½ teaspoons kosher salt
• 1 ½ pounds shredded mozzarella

Directions:

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

Project Management: Summit F&B
Photography: Carlos Garcia // Food Styling: Peg Blackley & Bree Williams