Tomato beef stuffed pasta shells

    Tomato beef stuffed pasta shells


    88 people made this

    About this recipe: Mmm, these conchiglie grande (giant pasta shells) stuffed with a beautiful beef mince, tomato, cheese, herb and spice mixture make a lovely hearty main. Serve with fresh rocket salad and crusty Italian bread for a full-on gorgeous Italian meal.

    Serves: 6 

    • 18 conchiglie grande (giant pasta shells for stuffing)
    • 680g beef mince
    • 2 tablespoons chopped onion
    • 340g tomato purée
    • 400g passata
    • 1/2 teaspoon salt
    • 1/2 teaspoon dried oregano
    • 1/2 teaspoon garlic granules
    • 2 eggs
    • 675g cottage cheese
    • 450g grated mozzarella cheese, divided
    • 50g grated Parmesan cheese
    • 2 tablespoons dried parsley
    • 1 teaspoon salt
    • 1/2 teaspoon ground black pepper

    Prep:20min  ›  Cook:45min  ›  Ready in:1hr5min 

    1. Preheat an oven to 190 C / Gas 5. Fill a large pot with lightly-salted water and bring to the boil; stir in the shell pasta and return to the boil. Cook the pasta uncovered, stirring occasionally, until the pasta has nearly cooked through but still very firm to the bite, about 5 minutes. Drain well and rinse with cold water.
    2. While the pasta shells are cooking, heat a large frying pan over medium-high heat; cook and stir the beef and onion in the hot frying pan until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease; stir in the tomato purée, tomato sauce, salt, oregano and garlic granules. Bring to a simmer and cook for 5 minutes. Spread half of the sauce into a 20x30cm baking dish.
    3. Beat the eggs in a mixing bowl. Stir in the cottage cheese, 3/4 of the mozzarella cheese, Parmesan cheese, parsley, salt and pepper. Spoon the cheese mixture into the pasta shells and set them into the prepared baking dish. Once all the shells have been filled, pour the remaining meat sauce over the shells and sprinkle with the remaining mozzarella cheese.
    4. Bake in the preheated oven until the shells are hot in the centre and the mozzarella cheese is melted and bubbly, about 30 minutes.

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