Stuffed Shells with Bison Vodka Sauce

Directions

• Heat a large saucepan over medium high heat. Add the oil, and allow to heat.
• Brown the bison on all sides – about 15 minutes.
• Add the onion, garlic, and stir, then the vodka, balsamic vinegar, tomato paste and red pepper flakes. Stir again. Next add the passata and basil, then season to taste with salt and pepper. Cover and cook on low for 1 hour.
• Add the cream, stir to combine.
• Meanwhile, combine the ricotta with the pesto, cheeses, egg and black pepper.
• Cook the pasta according to package directions. Stuff the shells with the filling.
• In a 9×13 inch baking dish, spoon a small amount of sauce to cover the bottom. Arrange the filled shells in the pan. Cover with remaining bison sauce. Drizzle with a little olive oil and some more mozzarella cheese. Bake in a preheated 375°F oven (or grill) for 40-45 minutes until bubbly.

More Chef Recipes

• Peppery Bison Brie Burger with Kohlrabi & Apple Slaw – Chef Leandro Vega
• Seventh Fire Burger – Chef Rich Francis
• Surf n’ Turf Bison Burger – Chef Ben Kelly
• Wild Spicin’ Bison Burger – Maddie & Kiki
• Grilled Bison Dressing – Maddie & Kiki
• Warm Bison Steak Salad – Claudio Aprile
• Bison Steak with Truffle Fries – Top Chef Winner Erica Karbelnik