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David Stadmiller photo

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.



  • 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


  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


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