Conchiglioni Pasta With Mushroom Ragu
- Ready In:
- 50mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 12 ounces jumbo pasta shells
- 2 tablespoons olive oil
- 8 ounces mushrooms, sliced
- 10 ounces lean ground beef
- 1 onion, chopped
- 2 garlic cloves, crushed
- 2⁄3 cup red wine
- 2 tablespoons tomato paste
- 3 tablespoons fresh oregano or 2 teaspoons dried oregano
- 2⁄3 cup half-and-half
- 5 ounces mozzarella cheese, chopped
- 2 tablespoons parmesan cheese, grated
directions
- Cook the pasta shells in boiling salted water for 15 mins or according to packet instructions. Drain, then tip into an 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 beef, onion and garlic and cook over a high heat for 5 mins until browned. Add the red wine, tomato paste, oregano and plenty of seasoning then bring to the boil, stirring well. Simmer for 4 mins or until reduced. Add the half and half and mushrooms and simmer for a further 5 mins until nicely reduced.
- Spoon the beef over the pasta shells, then stir well so that it fills the pasta. Scatter over the cheeses and pop under a hot broiler. Cook for 3 mins or until the top is golden brown. Serve straight away.
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RECIPE SUBMITTED BY
English_Rose
United Kingdom
I live in Manchester, UK with my fiance and young son. I work at the local hospital in pediatrics and love my job. I also love cooking!! I have a sweet tooth but try and make healthy family meals, I'm not against some lovely treats now and then though :)