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So delicious! Easy Italian jumbo pasta shells stuffed with beef bolognese sauce, vegetables, fresh herbs, all topped with mozzarella and parmesan cheese - Cheesy Stuffed Pasta Shells (Conchiglioni Bolognese)

Cheesy Stuffed Pasta Shells (Conchiglioni Bolognese)

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)

Course Dinner, Main
Cuisine Italian
Keyword Stuffed Pasta Shells
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Author PetersFoodAdventures

Ingredients

  • 1 packet jumbo pasta shells conchiglioni 500g/1lb
  • 3 tablespoons olive oil
  • 1 brown onion diced
  • 3 garlic cloves diced
  • 1 small zucchini finely diced
  • 1 grated carrot
  • 1 red pepper finely diced
  • 2 lbs/1kg ground beef
  • 2 jars Pasta Sauce
  • 1 jar store-bought tomato pasta sauce
  • ¼ cup fresh oregano chopped
  • ¼ cup fresh basil chopped
  • Salt and pepper to taste
  • 1 cup of grated mozzarella cheese
  • 1 cup grated parmesan

Instructions

  1. Cook the large pasta shells as per instructions and set aside.
  2. In a large pot, heat the oil fry the onions and garlic until soft. Add the ground beef and cook until browned.
  3. 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.

  4. 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.

  5. Place in a preheated 350°F/180°C oven for about 20 minutes or until the cheese is melted and meat is warmed through.

Recipe Notes

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.