Beef Ragu Stuffed Shells

PREP 30 MIN
•
COOK  50 MIN

Conchiglioni, or shells, is a large pasta perfect for holding thick, flavorsome sauces. Which means there's a bit of delicious in every bite. We've used jumbo shells, but you can use smaller or different pasta shapes such as rigatoni or penne.

EF

GF

NF

Number of servings
2
Ingredients

1⁄2 tsp olive oil

1⁄2 onion finely chopped

1⁄2 garlic clove minced

200g minced beef

salt & pepper, to taste

1⁄2 tin of diced tomatoes (400g tin)

1 tbs tomato paste

1⁄2 tsp dried oregano or 2 tsp chopped fresh (or more to taste)

1⁄4 cup (63ml) water

100g conchiglioni, large pasta shells, dried (or gluten free)

1⁄8 cup (20g) mozzarella grated

2 cups (60g) mixed salad leaves

1 tsp lemon juice

Methodbased on 4 servings
1

Heat oil in a large non-stick saucepan over medium heat. Cook onion, stirring, for 4-5 minutes until soft. 

2

Add garlic and cook for another minute. 

3

Add beef, season with salt and pepper and cook, breaking up any clumps with a fork, for 5 minutes or until browned. 

4

Stir through tomatoes, tomato paste, oregano and water and bring to a gentle simmer. Cook, stirring occasionally, for 20 minutes or until tomatoes have broken down and sauce thickens. Adjust seasoning.

5

Preheat oven to 200°C/fan 180°C/gas 6.

6

Meanwhile, cook pasta shells in a large saucepan of salted boiling water according to packet instructions. Drain.

7

Ladle a cup of sauce into the base of a 20cm x 30cm baking dish.

8

Fill each shell with sauce and transfer to the baking dish.

9

Spoon over any remaining sauce, scatter over mozzarella and bake for 15 minutes or until sauce is bubbling and cheese has melted.

10

Scatter over extra oregano leaves if using, and serve with salad leaves tossed with lemon juice.

Nutritional Informationper serving

Energy (kJ)

1784 kJ / 426 cals

Protein

29.7 g

Fat

13.1 g

Sat. Fat

5.5 g

Carbs

45.3 g

Sugar

5.6 g

Fiber

4.6 g

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