Creamy Béchamel Pasta Shells with Bolognese
Creamy Béchamel Pasta Shells with Bolognese
Ingredients
For the Bolognese Sauce
- 2 tablespoons olive oil
- 1 pound ground beef, 80/20 lean
- 1 yellow onion, finely diced
- 2 carrots, finely diced
- 2 celery stalks, finely diced
- 3 cloves garlic, minced
- 1/2 cup dry red wine, such as Merlot or Cabernet Sauvignon
- 28 ounces crushed tomatoes, canned
- 1 cup beef broth
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
For the Béchamel Sauce
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 2 cups whole milk, warmed
- 1/4 teaspoon nutmeg, freshly grated
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
For the Pasta and Assembly
- 12 ounces large pasta shells, conchiglie or lumaconi
- 1/2 cup Parmesan cheese, freshly grated, plus more for serving
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Prepare the Bolognese Sauce: Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add ground beef and cook, breaking it up with a spoon, until browned, about 5-7 minutes. Drain off any excess fat.
⏱️ 7 min
- 2
Add diced onion, carrots, and celery to the pot. Cook, stirring occasionally, until vegetables have softened, about 8-10 minutes.
⏱️ 10 min
- 3
Stir in minced garlic and cook for 1 minute until fragrant.
⏱️ 1 min
- 4
Pour in red wine, scraping up any browned bits from the bottom of the pot. Bring to a simmer and cook until the wine has mostly evaporated, about 3-5 minutes.
⏱️ 5 min
- 5
Stir in crushed tomatoes, beef broth, dried oregano, dried basil, salt, and black pepper. Bring the sauce to a gentle simmer, then reduce heat to low, cover, and cook for at least 30 minutes, or up to 1 hour, stirring occasionally, to allow flavors to meld. The longer it simmers, the better the flavor.
⏱️ 30 min
- 6
While the bolognese simmers, cook the pasta shells according to package directions until al dente. Drain well and set aside.
⏱️ 10 min
- 7
Prepare the Béchamel Sauce: In a medium saucepan, melt unsalted butter over medium heat. Add all-purpose flour and whisk constantly for 1-2 minutes to create a roux.
⏱️ 2 min
- 8
Gradually whisk in the warmed whole milk, a little at a time, ensuring no lumps form. Continue whisking until the sauce thickens and coats the back of a spoon, about 5-7 minutes. Season with nutmeg, salt, and white pepper. Remove from heat.
⏱️ 7 min
- 9
Preheat oven to 375°F (190°C).
⏱️ 5 min•🌡️ 375
- 10
Assemble the dish: In a large baking dish (approximately 9x13 inches), spread about 1/2 cup of the bolognese sauce evenly on the bottom.
⏱️ 2 min
- 11
Gently toss the cooked pasta shells with about 1 cup of the béchamel sauce in a separate bowl. This helps prevent the shells from sticking and adds creaminess throughout.
⏱️ 3 min
- 12
Arrange the pasta shells in a single layer over the bolognese in the baking dish. Spoon the remaining bolognese sauce over the pasta shells, ensuring they are mostly covered.
⏱️ 5 min
- 13
Pour the remaining béchamel sauce evenly over the bolognese and pasta. Sprinkle with grated Parmesan cheese.
⏱️ 2 min
- 14
Bake for 20-25 minutes, or until the sauce is bubbly and the top is lightly golden brown.
⏱️ 25 min•🌡️ 375
- 15
Remove from oven and let rest for 5 minutes before serving. Garnish with fresh chopped parsley and serve with extra Parmesan cheese on the side.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Béchamel Pasta Shells with Bolognese
Ingredients
For the Bolognese Sauce
- 2 tablespoons olive oil
- 1 pound ground beef, 80/20 lean
- 1 yellow onion, finely diced
- 2 carrots, finely diced
- 2 celery stalks, finely diced
- 3 cloves garlic, minced
- 1/2 cup dry red wine, such as Merlot or Cabernet Sauvignon
- 28 ounces crushed tomatoes, canned
- 1 cup beef broth
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
For the Béchamel Sauce
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 2 cups whole milk, warmed
- 1/4 teaspoon nutmeg, freshly grated
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
For the Pasta and Assembly
- 12 ounces large pasta shells, conchiglie or lumaconi
- 1/2 cup Parmesan cheese, freshly grated, plus more for serving
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Prepare the Bolognese Sauce: Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add ground beef and cook, breaking it up with a spoon, until browned, about 5-7 minutes. Drain off any excess fat.
⏱️ 7 min - 2
Add diced onion, carrots, and celery to the pot. Cook, stirring occasionally, until vegetables have softened, about 8-10 minutes.
⏱️ 10 min - 3
Stir in minced garlic and cook for 1 minute until fragrant.
⏱️ 1 min - 4
Pour in red wine, scraping up any browned bits from the bottom of the pot. Bring to a simmer and cook until the wine has mostly evaporated, about 3-5 minutes.
⏱️ 5 min - 5
Stir in crushed tomatoes, beef broth, dried oregano, dried basil, salt, and black pepper. Bring the sauce to a gentle simmer, then reduce heat to low, cover, and cook for at least 30 minutes, or up to 1 hour, stirring occasionally, to allow flavors to meld. The longer it simmers, the better the flavor.
⏱️ 30 min - 6
While the bolognese simmers, cook the pasta shells according to package directions until al dente. Drain well and set aside.
⏱️ 10 min - 7
Prepare the Béchamel Sauce: In a medium saucepan, melt unsalted butter over medium heat. Add all-purpose flour and whisk constantly for 1-2 minutes to create a roux.
⏱️ 2 min - 8
Gradually whisk in the warmed whole milk, a little at a time, ensuring no lumps form. Continue whisking until the sauce thickens and coats the back of a spoon, about 5-7 minutes. Season with nutmeg, salt, and white pepper. Remove from heat.
⏱️ 7 min - 9
Preheat oven to 375°F (190°C).
⏱️ 5 min•🌡️ 375 - 10
Assemble the dish: In a large baking dish (approximately 9x13 inches), spread about 1/2 cup of the bolognese sauce evenly on the bottom.
⏱️ 2 min - 11
Gently toss the cooked pasta shells with about 1 cup of the béchamel sauce in a separate bowl. This helps prevent the shells from sticking and adds creaminess throughout.
⏱️ 3 min - 12
Arrange the pasta shells in a single layer over the bolognese in the baking dish. Spoon the remaining bolognese sauce over the pasta shells, ensuring they are mostly covered.
⏱️ 5 min - 13
Pour the remaining béchamel sauce evenly over the bolognese and pasta. Sprinkle with grated Parmesan cheese.
⏱️ 2 min - 14
Bake for 20-25 minutes, or until the sauce is bubbly and the top is lightly golden brown.
⏱️ 25 min•🌡️ 375 - 15
Remove from oven and let rest for 5 minutes before serving. Garnish with fresh chopped parsley and serve with extra Parmesan cheese on the side.
⏱️ 5 min