Bolognese conchiglioni

Conchiglie is derived from the Italian word for seashell (conchiglia). It is a common form of ‘shell’ pasta and its shape and ridges encourage the sauce to adhere to it. There are miniature shells (conchigliette), medium-sized shells and very large — perfect for stuffing. Rigata refers to the ridges on the outside of the shells.

Ingredients

2 tsp	Salt
250 g	Conchiglioni (Main)
2 Tbsp	Olive oil
1 medium	Onion, diced
2 cloves	Garlic, crushed
400 g	Beef mince (Main)
1 jar	Pasta sauce, 525g, tomato and basil flavour (Main)
¼ cup	Water
75 g	Bocconcini, or mozzarella, sliced

Directions

1. Bring a large saucepan of water to the bail. Add the salt and slowly add the pasta shells.
2. Lightly oil a 27cm x 21cm baking dish suitable for the microwave.
3. Heat the remainder of the oil in a large frying pan. Add the onion and sauté until softened. Add the garlic then the mince in batches. Use a fork to break the meat up. Cook until well coloured. Add ¾ of the pasta sauce and a ¼ cup of water. Cover and simmer for about 20 minutes, until cooked.
4. Drain the cooked shells and cool a little.
5. Let the meat cool then spoon into the pasta shells. Place in the oiled baking dish. Drizzle with the remaining pasta sauce and top with the bocconcini.
6. Cover and microwave on high for about 5 minutes or until heated through. Great garnished with basil or parsley leaves.

See more of Jan's pasta recipes

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• Lasagne lam roll-ups