Stuffed pasta bake bolognese
Combine two favourites – bolognese and stuffed pasta shells – to make the ultimate pasta bake. Serve bubbling from the oven for true comfort food
Ingreadient :
- 250g large pasta shells or conchiglioni
- 200g mascarpone
- 2 x 125g balls mozzarella, drained and finely chopped
- large bunch basil, roughly chopped, plus a few whole leaves to serve
- 3 garlic cloves, crushed
- parmesan, to serve
- For the bolognese
- 1 tbsp olive oil
- 1 onion, finely diced
- 1 celery stick, finely diced
- 1 carrot, finely diced
- 400g beef mince
- 2 garlic cloves, crushed
- 250ml red wine
- 1 tbsp tomato purée
- 3 bay leaves
- 2 x 400g cans chopped tomatoes
- pinch of sugar
- 1-2 tsp balsamic vinegar
Direction :
- 250g large pasta shells or conchiglioni
- 200g mascarpone
- 2 x 125g balls mozzarella, drained and finely chopped
- large bunch basil, roughly chopped, plus a few whole leaves to serve
- 3 garlic cloves, crushed
- parmesan, to serve
- For the bolognese
- 1 tbsp olive oil
- 1 onion, finely diced
- 1 celery stick, finely diced
- 1 carrot, finely diced
- 400g beef mince
- 2 garlic cloves, crushed
- 250ml red wine
- 1 tbsp tomato purée
- 3 bay leaves
- 2 x 400g cans chopped tomatoes
- pinch of sugar
- 1-2 tsp balsamic vinegar
