Creamy Lasagna Stuffed Shells are Italian Pasta Shells like a Lasagna. Stuffed with beef bolognese, vegetables, and smothered by a cheesy Béchamel sauce and mozzarella parmesan cheese. (Conchiglioni recipe)
Cook the large pasta shells as per instructions and set aside.
Ragu Instructions
In a large pot, heat the oil fry the onions and garlic until soft. Add the ground beef and cook until browned.
Stir in the vegetables, chopped herbs and 1 jar of the passatta. Bring to the boil, reduce heat and simmer for about 30 minutes. Salt and pepper to taste.
Bechamel Instructions
To make the béchamel sauce, melt 5 tablespoons butter in a saucepan. Add the flour and mix together until a smooth paste. Cook over medium heat for a few minutes until until it turns a golden color. Gradually whisk in the milk in small batches and stir until the sauce thickens. Add the parmesan cheese, bay leaf and salt and pepper to taste. Allow to cool before using.
Pasta Shell Instructions
Fill the pasta shells generously with the ground beef mixture. Pour béchamel sauce into the base of an oven proof dish. Neatly lay the stuffed pasta shells on top of the béchamel sauce, cover with mozzarella and parmesan cheese.
Place in a preheated 350°F/180°C oven for about 20 minutes or until the cheese is melted and meat is warmed through.