Stuffed pasta shells

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Pasta, meat and cheese. Oh yesssss!

Preparation: 15 mins

Cooking: 25 mins

Ingredients

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

Method

• 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.

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