Bolo bomb stuffed shells
Makes
6
Level
Medium with a grown-up
Kids cook with a grown-up. Hot ovens, boiling water and frying are grown-up jobs, and sharp knives need a grown-up’s hands too.
Bella’s job
Bella lifts the boiled shells out of the pot with a strainer, tastes one and spoons bolognese into each shell.
Ingredients
Jumbo pasta shells: 12 oz, about 24 shells
Salt: 2 tablespoons, for the pasta water
Bolognese, thick, beef and pork: about 4 cups, simmered for 6 hours
Mozzarella: 8 oz, cut into thin strips
Fresh basil: about 12 leaves
Method
Heat the oven to 400°F. Bring a big pot of water to a boil and add the salt.
Cook the shells 2 minutes less than the package says, about 8 minutes. A grown-up handles the hot pot.
Lift the shells out with a strainer and lay them open side up on a towel to cool.
Spoon bolognese into each shell until it is full. Use a thick sauce so it stays put.
Set the shells close together in an oval baking dish, open side up.
Lay the mozzarella strips over the shells and tuck in the basil leaves.
Bake 20 to 25 minutes, until the cheese melts and browns in spots. A grown-up takes the dish out of the oven.
Let it sit 5 minutes. Serve the shells with the sauce from the bottom of the dish.
