- 1 tbsp (15 mL) extra virgin olive oil
- 1 onion, diced
- 1 each carrot and celery stalk, diced
- 2 cloves garlic, minced
- 2 tsp (10 mL) dried oregano
- 1 tsp (5 mL) dried basil
- 1/4 tsp (1 mL) each salt and fresh ground pepper
- 1 lb (454 g) ground Ontario veal
- 1/4 cup (60 mL) basil pesto
- 1 jar (700 mL) strained tomatoes (passata), divided
- 1/2 cup (125 mL) shredded mozzarella
- 2 tbsp (30 mL) chopped fresh basil
- 22 jumbo pasta shells
- 1 cup (250 mL) 35% whipping cream
- 1/4 cup (60 mL) grated Parmesan cheese
- Chopped fresh basil and parsley
Heat oil in large nonstick skillet over medium heat and cook onion, carrot, celery, garlic, oregano, basil, salt and pepper for about 8 minutes or until softened. Stir in veal and cook, stirring for about 5 minutes or until no longer pink inside. Stir in pesto and 1 cup (250 mL) of the passata until combined. Remove from heat and stir in mozzarella and basil; set aside.
In a large pot of boiling salted water, cook pasta shells for about 10 minutes or until al dente. Drain well and rinse under cold water to stop cooking.
In a saucepan, whisk together remaining passata, whipping cream and Parmesan and bring to a simmer. Pour about 2/3 of the sauce into greased baking dish.
Mound each shell with veal mixture and place in dish.
Drizzle remaining sauce over stuffed shells; cover and bake in 350°F (180°C) oven for about 20 minutes or until heated through. Sprinkle with chopped basil and parsley to serve.
Tip: Make the dish without baking; cover and refrigerate for up to 1 day. Add about 10 minutes to baking time.
You can substitute Tomato Basil Pasta Sauce for the passata if it’s unavailable.