Veal Shells, with Pink Sauce

Ingredients

• 450 g (1 lb) ground Quebec Veal
• 12 giant shells
• 30 ml (2 tbsp) olive oil
• 1 chopped onion
• 15 ml (1 tbsp) minced garlic
• 160 ml (2/3 cup) mascarpone
• 500 ml (2 cups) marinara sauce
• 30 ml (2 tbsp) chopped basil
• 10 ml (2 tsp) chopped oregano
• 125 ml (1/2 cup) grated mozzarella
• 80 ml (1/3 cup) grated parmesan

Preparation

1. Preheat oven to 205°C (400°F).
2. In a saucepan of salted boiling water, cook the noodles al dente. Drain.
3. In the same saucepan, heat olive oil on medium. Cook the ground veal, onion and garlic for 5 to 8 minutes while breaking up the meat with a wooden spoon, until the meat has lost its pink tint.
4. Add mascarpone and stir until melted.
5. Incorporate the marinara sauce and the fine herbs. Bring to a boil.
6. Set aside 125 ml (1/2 cup) of the meat sauce in a bowl.
7. Stuff the shells with the remaining meat.
8. Pour the reserved sauce into the bottom of a cooking dish. Place the shells in the dish. Top with mozzarella and parmesan.
9. Cook in the oven for 10 to 12 minutes.
10. Broil in oven on top rack for 2 to 3 minutes, at maximum heat setting (broil).

Photo credit: Pratico-Pratiques