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Conchiglioni pasta with mushroom ragu

Conchiglioni pasta with mushroom ragu

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

Prep: 10 mins
Cooking: 35-40 mins
Serves: 4

Nutritional information:
Energy(kcal) (using half fat cream) 646
Protein 34.7
Fat (g) 23.9
Of which saturates (g) 10.4
Carbohydrate (g) 71.3
Of which sugars (g) 8.2
Fibre (g) 4.2
Salt (g) 0.5

One of your 5-A-DAY

What you need:

  • 350g/12oz conchiglioni shells
  • 2 tbsp olive oil
  • 1 (250g) pack white open cup mushrooms, sliced
  • 1 (300g) pack lean minced beef
  • 1 onion, chopped
  • 2 cloves garlic, crushed
  • 150ml/1/4pt red wine
  • 30ml/2 tbsp tomato puree
  • 45ml/3 tbsp chopped fresh oregano or 10ml/2 tsp dried 150ml/1/4pt single cream (or 150ml half fat cream for a slimmer option)
  • 1 (125g) pack light mozzarella cheese, chopped
  • 30ml/2 tbsp freshly grated parmesan

What you do:

  1. Cook the pasta shells in boiling salted water for 15 mins or according to packet instructions. Drain, then tip into a 1.4ml/21/2pt 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 mince, onion and garlic and cook over a high heat for 5 mins until browned. Add the red wine, tomato puree, oregano and plenty of seasoning then bring to the boil, stirring well. Simmer for 4 mins or until reduced. Add the cream and mushrooms and simmer for a further 5 mins until nicely reduced.
  4. Spoon the mince over the pasta shells, then stir well so that it fills the pasta. Scatter over the cheeses and pop under a hot grill. Cook for 3 mins or until the top is golden brown. Serve straight away.

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