Veal Shells, with Pink Sauce | Quebec veal
Preheat oven to 205°C (400°F). In a saucepan of salted boiling water, cook the noodles al dente. Drain. In the same saucepan, heat olive oil on medium. Cook the ground veal, onion and garlic for 5...
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
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