Conchiglioni Pasta With Mushroom Ragu Recipe

Directions:

1. Cook the pasta shells in boiling salted water for 15 mins or according to packet instructions. Drain, then tip into an ovenproof dish.
2. Meanwhile, heat half the oil in a large frying pan, add the mushrooms and sauté over high heat for 6-8 mins, stirring occasionally until nicely browned. Transfer to a plate.
3. Add the remaining oil to the pan, add the beef, onion and garlic and cook over a high heat for 5 mins until browned. Add the red wine, tomato paste, oregano and plenty of seasoning then bring to the boil, stirring well. Simmer for 4 mins or until reduced. Add the half and half and mushrooms and simmer for a further 5 mins until nicely reduced.
4. Spoon the beef over the pasta shells, then stir well so that it fills the pasta. Scatter over the cheeses and pop under a hot broiler. Cook for 3 mins or until the top is golden brown. Serve straight away.