Conchiglie alla Bolognese
PREP TIME: 20 MIN | COOK TIME: 1 HR | YIELD: 2-3 SERVINGS
Scrumptious Moment
It’s been pretty cold and rainy lately in SoCal, which ALWAYS makes me crave pasta. I made this as a weeknight meal and substituted the ground beef for ground turkey for a healthier alternative, and it was the perfect cozy meal for a winter night
CONCHIGLIE ALLA BOLOGNESE
Conchiglie alla Bolognese is a classic Italian comfort food, featuring hearty turkey meat and perfectly cooked shell pasta. The conchiglie, with their unique, ridged shape, beautifully capture every bit of the rich, flavorful sauce. The turkey provides a healthy, lean alternative to traditional beef, yet remains wonderfully tender and savory. A medley of tomato paste, marinara sauce, and crushed San Marzano tomatoes infuse the dish with deep, tangy sweetness, while aromatic spices like garlic, basil, and oregano add layers of warmth and depth. It's a dish that feels indulgent without the guilt, perfect for meal prepping or impressing your partner with an easy but delicious date night dinner.
HEALTHY, EASY, AND SOOOO DELICIOUS!
ITS ALL ABOUT QUALITY
This recipe contains only a few simple ingredients, so it’s crucial to choose high-quality ones to elevate the dish. The sauce is the main event here, so here are a few recommendations of which ingredients to buy:
San Marzano Tomatoes
For many pizza and pasta dishes, San Marzano tomatoes offer the ideal balance of sweetness and tanginess, which is why I always love including them in my red sauces. Both Cento and Mutti brands use authentic San Marzano tomatoes, and they deliver an amazing flavor every time. I like getting the peeled tomatoes that I strain and crush with my hands, but you can also get crushed tomatoes from Mutti.
Tomato Paste
Similarly, when it comes to tomato paste, I prefer using Cento or Mutti brands to bring in that rich, sweet flavor.
Marinara Sauce
For marinara sauce, I love using Rao's or Carbone for their rich, authentic flavors. Muir Glen, Bertolli, and Trader Joes are also great options for a high-quality flavor but slightly cheaper.
HOW TO MAKE THIS DISH
STEP 1: Start by filling a medium pot with hot water, adding a generous pinch of salt, and bringing it to a boil over high heat. Once the water is bubbling, add the conchiglie pasta shells. Reduce the heat to medium-low and let the pasta cook until it’s just shy of fully done—soft but still al dente.
STEP 2: While the pasta is cooking, prepare your aromatics: dice the onions, shallot, and garlic. In a large pot or deep skillet, heat a combination of butter and olive oil over medium-high heat. Add the diced onions, shallots, and garlic, sautéing until the onions are translucent and the garlic releases its fragrant aroma—about 3-4 minutes. This creates a flavorful base for the sauce.
STEP 3: Next, add the ground turkey to the pot. Use a spatula or wooden spoon to break it up into small chunks. Continue cooking the turkey on medium-high for about 10-15 minutes, stirring occasionally, until the meat is fully browned and has a rich, savory color. The turkey will add a hearty and lean texture to the Bolognese, perfectly complementing the flavors of the sauce.
STEP 4: Once the turkey is browned, reduce the heat to medium-low to ensure the sauce doesn’t cook too rapidly. Add in the spices—garlic powder, onion powder, dried basil, oregano, and a pinch of red pepper flakes for a touch of heat—along with the tomato paste. Stir until the turkey is fully coated in the paste, allowing the tomato flavor to meld into the meat and create a deep, rich base.
STEP 5: Now, add the marinara sauce, crushed San Marzano tomatoes, and a little of the pasta water (this helps the sauce bind with the pasta). Stir everything together thoroughly, ensuring the sauce has a nice, even consistency. Let the sauce simmer on low for about 10 minutes, allowing the flavors to marry and the sauce to thicken slightly.
STEP 6: Once the pasta is ready, drain the shells, reserving a bit of the cooking water in case the sauce needs a little extra moisture. Add the drained pasta directly into the Bolognese sauce, mixing gently to coat the pasta evenly. The shells will soak up the rich tomato sauce, absorbing all the delicious flavors.
STEP 7: Finish the dish by garnishing with freshly grated Parmesan cheese and a sprinkle of fresh basil leaves for added color and a burst of aromatic freshness.
Conchiglie alla Bolognese
Ingredients
Instructions
- Fill a medium pot with hot water, sprinkle salt, and boil on high. Then add the pasta shells and reduce the heat to medium - medium low. Cook until the pasta is soft, but not completely finished (al dente).
- While the pasta is cooking, dice the onions, shallot, and garlic and add to a large pot with butter and olive oil. Sauté the mixture on medium high until the onions are soft and the garlic is fragrant. Add the ground turkey and cut/press until small chunks of turkey meat are formed. Cook on medium high for 10-15 minutes, or until the turkey meat is browned.
- Reduce the heat to medium low. Add the spices and the tomato paste to the pot and mix until completely coated. Next, add the marinara sauce, the crushed tomatoes, and the pasta water and stir thoroughly. Cook on low of 10 minutes.
- Add in the strained pasta shells to the Bolognese sauce and mix well.
- Garnish with parmesan cheese and basil and serve!