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)
Ingredients
Ragu Meat Sauce
- 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
- 1 jar Passata Sauce (tomato puree)
- 1 jar store-bought Pasta Sauce
- ¼ cup fresh oregano chopped
- ¼ cup fresh basil chopped
- Salt and pepper to taste
Conchiglioni Pasta Shells
- 1 packet jumbo pasta shells conchiglioni 500g/1lb
- 1 cup of grated mozzarella cheese
- 1 cup grated parmesan
Instructions
- Cook the large pasta shells as per instructions and set aside.
- 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 the Passata Sauce. Bring to the boil, reduce heat and simmer for about 30 minutes. Salt and pepper to taste.
- Pour the store bought Pasta Sauce into the base of an oven proof dish. Generously stuff the pasta shells with the ground beef mixture. Neatly lay the stuffed pasta shells on top of the 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.