Prepare the Bolognese sauce according to instructions. Recipe link to the sauce with video recipe: https://tatyanaseverydayfood.com/recipe-items/bolognese-sauce/ If you don’t have time to make this sauce, use 1 large jar of store-bought sauce.
Prepare the jumbo pasta shells. Bring a large pot of salted water to a boil and add the pasta. Cook it according to package instructions to al dente. Drain the pasta, then fill the pot with cold water. Add about 2 tablespoons (30 ml) of olive oil and stir. The oil will prevent the pasta shells from sticking together.
Preheat a large sauté pan over medium heat and melt the butter. To the melted butter, add the diced onion and saute the onion for 4 to 5 minutes, until soft. Add in the garlic and cook for another 30 seconds. Next, add in the spinach and begin mixing it with the onion. The spinach will wilt down within 1 to 2 minutes; cook it for an additional 2 minutes, until it’s soft.
Transfer the onion and spinach mixture into a large mixing bowl and add the ricotta cheese, mozzarella, parmesan, egg yolks, salt, pepper and nutmeg. Use a spoon to combine everything together until a uniform mixture forms.
Preheat the oven to 350F/177C. Prepare 1 extra-large casserole pan or 2 medium-sized pans. Spoon a generous amount of the Bolognese sauce into the bottom of the casserole(s). Using a spoon, stuff each cooked pasta shell generously with the prepared cheese filling. Place the stuffed shells over the bed of Bolognese sauce, fitting them snuggly together.
Top the stuffed shells with the remaining mozzarella and parmesan cheese. Bake in the preheated oven for 25 to 30 minutes, until the sauce is simmering, and the cheese is melted. Turn on the broiler for 3 to 5 minutes at the end, to caramelize the cheese on top.
Allow the shells to cool for about 15 minutes before serving; they will be extremely hot out of the oven. Garnish the top with freshly chopped basil.
Freezer Instructions: assemble the stuffed pasta shells into a freezer-friendly container or a disposable aluminum casserole pan. Cover the casserole tightly with foil and freeze for up to 3 months. When ready to enjoy, bake at 350F for 45 minutes if thawed or 1 hour and 15 minutes if frozen, until the sauce is bubbling and the cheese is melted.
For Bolognese Sauce:
Preheat a large frying pan over high heat and add a drizzle of cooking oil. Once the pan is hot, add the ground beef and ground pork. Brown the meat all over for 7 to 10 minutes, until nicely browned all over. As the meat is cooking, use a spatula to break it apart into small pieces. Watch my video recipe to see how it’s done. Transfer the browned meat into a braising pot.
Next, add the butter into the same pan and allow it to melt. Reduce the heat to medium and add the onion, carrots and celery. Sauté the mixture for 3 to 5 minutes, until the aromatics are tender. Add in the garlic and cook for 1 more minute. Next, pour in the wine and let it cook for a few minutes, until almost completely reduced. Transfer this mixture into the braising pot.
Combine the remaining ingredients with the browned meat and the aromatics in the braising pot. Add the beef broth, milk, diced tomatoes, tomato paste, dried herbs, salt, sugar and pepper, mixing well.
Bring the Bolognese up to a simmer over high heat, then cover the pan with a lid and reduce the heat to low. Slow cook the Bolognese over low heat for 2 to 2 ½ or even 3 hours, until the sauce is well reduced and aromatic. Once the sauce is done, sprinkle some freshly chopped basil over the top. Sauce is ready to be used right away.