I love all things Italian and ever since I was a kid my favourite dinner has always been spaghetti bolognese. Now I’m an adult with kids, it’s still my favourite. Not just because it’s tasty and homely, but it’s quick and easy too. But it’s easy to get bored of the same old thing so we’ve started experimenting with different pasta. One of my favourites is giant Conchilioni. You don’t need much and it looks like a gourmet dish once you’ve finished. This is a meal to keep all the family happy and even gives you a chance to show off, even though you legit haven’t done very much. Here’s how –
Ingredients (serves 4)
20 Giant Conchiglioni Shells
500g Beef mince (or any mince to be honest!)
1 tin chopped tomatoes
2 garlic cloves
1 onion
Herbs (I used Oregano in this one)
Salt and pepper
1 ball of Mozzarella – sliced
Cheddar Cheese (as much as you like)
Method
This is the bog standard way of making this bake and it’s honestly the only way you need to do it. All the other fancy ways are just kind of pointless! You can add to this recipe whatever you like! Chilli, vegetables, mushrooms… whatever floats your boat! I always use herbs in bolognese and oregano is one of my favourites. The Schwartz Oregano tastes and looks super fresh. I also like that it doesn’t get lost in the dish because the ‘flakes’ aren’t too small. A little goes a long way so don’t get too excited when sprinkling some into your dish! It’s also worth sprinkling some over the dish at the end for a little more aromatic flavour.
Start off by cooking the Conchiglioni Shells until almost cooked (al dente as they call it)
While the pasta is cooking, fry off the mince in a pan
Add the tomatoes, garlic, onion and herbs.
Gently simmer for 10 mins
While bolognese is simmering thoroughly drain pasta
Place half of the shells on the bottom of an ovenproof dish
Cover with half of the bolognese
Layer half of the mozzarella over the bolognese and then half of the cheddar
Repeat a second layer.
Pop in the oven at 200C/400F/gas 6 for 15/20 mins until everything is melted, crispy and bubbly.
Let cool down a bit and serve!
Simple!
