So delicious! Easy Italian jumbo pasta shells stuffed with ragu bolognese sauce, vegetables, fresh herbs, all topped with mozzarella and parmesan cheese - Cheesy Stuffed Pasta Shells (Conchiglioni Bolognese)
Stir in the vegetables, chopped herbs and 1 jar of the Pasta Sauce. Bring to the boil, reduce heat and simmer for about 30 minutes. Salt and pepper to taste.
Fill the pasta shells generously with the ground beef mixture. Pour the other jar of pasta sauce into the base of an oven proof dish. Neatly lay the stuffed pasta shells on top of the sauce, cover with mozzarella and parmesan cheese.
You can used 50/50 ground beef and ground pork for better flavor. If you pre-cook the meat and refrigerate before using, then it will take longer to heat the pasta shells through. I would suggest covering with foil and cooking between 35-45 minutes to ensure the cheese doesn't burn. This recipe makes enough for 2 trays of pasta shells. If using a smaller package of jumbo pasta shells, then cut recipe in half or freeze the other tray.