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.
Ingredients
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
Method
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.
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.
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.
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.