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How to make Cheesy stuffed pasta shell bolognese bake

Yield = 6
Prep time: 0:35
Cook time: 0:55
Total time: 1:30

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 1 red onion, chopped
  • 2 shortcut bacon rashers, finely chopped
  • 1 red capsicum, finely chopped
  • 1 zucchini, grated
  • 1 carrot, grated
  • 1 tablespoon fresh oregano, chopped
  • 2 garlic cloves, crushed
  • 500g lean beef mince
  • 700g jar tomato passata
  • 1/3 cup fresh basil, chopped, plus extra leaves to serve
  • 24 dried conchiglioni pasta shells (jumbo shell pasta, see Notes)
  • 150g baby spinach
  • 500g smooth light ricotta
  • 1/2 cup parmesan, finely grated
  • 250g punnet cherry tomatoes, halved
  • 1/3 cup mozzarella, grated
  • Crusty bread, to serve
  • Salad leaves, to serve

Method

  • Step 1 Heat 1/2 the oil in a large, deep frying pan over medium-high heat. Add onion, bacon and capsicum. Cook, stirring occasionally, for 5 minutes or until onion has softened and bacon is golden. Add zucchini and carrot. Cook, stirring, for 5 to 6 minutes or until vegetables are tender. Add oregano and garlic. Cook for 1 minute or until fragrant. Transfer to a heatproof bowl.
  • Step 2 Heat remaining oil in pan. Add mince. Cook, stirring with a wooden spoon to break up lumps, for 5 to 6 minutes or until browned. Return vegetable mixture to pan. Stir to combine. Add passata and 1/2 cup water. Season with salt and pepper. Bring to the boil. Reduce heat to low. Simmer for 10 minutes or until bolognese thickens. Stir in 1/2 the basil.
  • Step 3 Meanwhile, cook pasta following packet directions. Using a slotted spoon, transfer to a colander. Rinse under cold water. Drain well. Transfer to a bowl. Add spinach to boiling water. Cook for 2 minutes or until just wilted. Drain. Refresh under cold water. Drain well. Roughly chop.
  • Step 4 Preheat oven to 220C/200C fan-forced. Spoon bolognese into a 4cm-deep, 21cm x 28cm (10-cup-capacity) roasting pan.
  • Step 5 Combine ricotta, spinach, remaining basil and 1/2 the parmesan in a bowl. Season well with salt and pepper. Spoon mixture into pasta shells. Place pasta shells on top of bolognese, filling-side up, pushing into bolognese to secure. Arrange tomato around shells in pan. Sprinkle with remaining parmesan and mozzarella.
  • Step 6 Bake for 20 to 25 minutes or until cheese is melted and golden. Stand for 5 minutes. Sprinkle with extra basil leaves. Serve with bread and salad leaves.