I always used to love these conchiglie shells when I was a kid. They taste like every other kind of pasta but have the bonus of catching the sauce inside. So this recipe is a nice comfort food for me (I guess I can’t blog about potato smileys!). A base of rich Bolognese sauce holding shells are stuffed with creamy indulgent mascarpone and mozzarella. I spotted the recipe on BBC Good Food but for me 250g pasta shells was too much pasta for the amount of mascarpone so in the recipe below I’ve cut it down to 200g. I also think you’d benefit more from the mozzarella being placed on top of the shells and grilled at the end rather than stuffed in the shells.
- 200g giant pasta shells
- 200g mascarpone
- bunch basil
- 5 cloves garlic
- 30g parmesan
- 1 tbsp olive oil
- 1 onion
- 1 celery stick
- 1 carrot
- 250ml red wine
- 400g quorn mince
- 1 tbsp tomato purée
- 3 bay leaves
- 400g passata
- 200ml beef flavoured stock (or vegetable)
- pinch sugar
- 1 tsp balsamic vinegar
1.) Put a kettle on to boil and measure out the pasta into a pan. Boil until soft but not too soft as you’ll have to handle them to stuff them. Leave them to one side so they cool enough to handle.
2.) Peel and finely chop the onion and carrot. Finely chop the celery. Make up the stock.
3.) Heat the tbsp oil in an ovenproof pan and add the veg and sauté until soft.
4.) In the meantime, peel and chop 3 of the cloves of garlic.
5.) When the veg is soft, add the garlic and continue to sauté for another minute or two.
6.) Add in the mince and cook until it’s defrosted completely.
7.) Add the wine and continue to cook until it’s mostly evaporated
8.) Add the tomato purée and stir, add the bay leaves then add the passata and stock.
9.) Turn up the heat to a boil then turn down to simmer and simmer until the sauce is just a little less thick than you’d want for a normal Bolognese (about 40 minutes)
10.) In the meantime, stuff the pasta shells.
11.) Make the mixture for the pasta shells by adding the mascarpone to a bowl and beat it well.
12.) Peel and chop finely the garlic and add to the mascarpone. Also finely chop the mozzarella and the basil and give it a mix with the mascarpone.
13.) Fill up the pasta shells with the mascarpone mixture and set aside until the sauce is ready.
14.) Preheat the oven to 200 degrees C/180 degrees fan
15.) Place the shells open side up on top of the tomato sauce and bake for 20 – 30 minutes until bubbling.
16.) While this is baking, grate the parmesan
17.) When done, sprinkle over the parmesan and serve.