Conchiglioni Pasta With Mushroom Ragu |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Conchiglioni are large pasta shells which are great for chunky sauces as it gets trapped inside! If you prefer you can use another chunky pasta shape - rigatoni would equally work well. Serve with a green salad and garlic bread. Ingredients:
12 ounces jumbo pasta shells |
2 tablespoons olive oil |
8 ounces mushrooms, sliced |
10 ounces lean ground beef |
1 onion, chopped |
2 garlic cloves, crushed |
2/3 cup red wine |
2 tablespoons tomato paste |
3 tablespoons fresh oregano or 2 teaspoons dried oregano |
2/3 cup half-and-half |
5 ounces mozzarella cheese, chopped |
2 tablespoons parmesan cheese, grated |
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.
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