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Stuffed pasta shells Stuffed pasta shells

Stuffed pasta shells

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Pasta, meat and cheese. Oh yesssss!

Preparation: 15 mins  (plus 0 mins marination)
Cooking: 25 mins
  • 400g lamb mince
  • 1 teaspoon olive oil
  • 2 shallots, finely chopped
  • 2 garlic cloves, crushed or finely chopped
  • 3-4 tablespoons tomato purée
  • 500ml passata
  • ½ teaspoon chilli flakes
  • 1 handful freshly chopped basil leaves
  • Salt and freshly milled pepper

For the pasta

  • 24 (175g) large pasta shells (Conchiglioni)
  • 100g grated mozzarella cheese
  • 50g grated parmesan cheese

To serve

  • Extra freshly chopped basil
  • Extra grated parmesan cheese
  • 1 large bag of baby salad leaves
  • 1 tablespoon prepared balsamic dressing
  • Crusty bread

•  Heat oil in a large non-stick frying pan over medium heat and cook the shallots for 5 minutes until soft.

•  Add mince and fry until brown, breaking the meat up with the back of a spoon as it cooks. Stir in garlic, tomato purée, passata, chilli and basil.  Reduce the heat and simmer for 15 minutes until the sauce has thickened. Season.

•  Meanwhile, cook the pasta according to packet instructions and drain well.

•  Preheat the grill to moderate.

•  Arrange pasta shells into a heatproof dish and spoon the lamb mixture into the shells. Sprinkle with both cheeses and grill for a few minutes, or until the cheese melts.

•  Serve with the extra basil and parmesan, dressed salad leaves and crusty bread.

Recommend this recipe