Recipe(tried): Prince Stuffed Shells with Bolognese Sauce (box label recipe)

I had trouble finding this one, and tried a bit harder... Here it is, (with a picture of the recipe right off the box). Enjoy!

STUFFED SHELLS WITH BOLOGNESE SAUCE

1 (12-ounce) package Prince Jumbo Shells, uncooked
1 pound lean ground beef
1/4 cup diced carrot
1/4 cup chopped celery
1/4 cup chopped onion
1 cup dry white wine
3/4 cup half-and-half or light cream
2 cans (14 1/2 ounces each) Italian-style stewed tomatoes
1 tablespoon flour
1/2 teaspoon salt
1/8 teaspoon ground nutmeg
2 containers (15 or 16 ounces each) Rlcotta cheese
2 cups shredded Mozzarella cheese (8 ounces), divided use
1/2 cup freshly grated Parmesan cheese
2 eggs
Chopped fresh parsley

Cook Prince Jumbo Shells as package dlrects; drain.

Preheat oven to 350 degrees F.

In a Dutch oven or large skillet over medium heat, brown beef; pour off fat. Add carrot, celery and onion; cook and stir until tender.

Stir in wine. Bring to a boil a. continue boiling until wine evaporates, about 8 minutes.

Stir in half-and-half; boil 5 minutes.

Add tomatoes, flour, salt and nutmeg; mix well, breaking up tomatoes. Reduce heat to medium; simmer 20 minutes.

Combine ricotta, 1 cup Mozzarella, Parmesan cheese and eggs; mix well. Stuff into shells; arrange in a greased 13x9-inch baking dish. Spoon sauce over shells.

Cover; bake 45 minutes or until hot and bubbly.

Uncover; top with remaining 1 cup mozzarella and parsley. Bake 5 minutes longer or until cheese melts.

Let stand 15 minutes before serving. Refrigerate leftovers.



Makes 8 s ervlngs
Source: Prince pasta box label