This recipe has three parts. First, you make a bolognaise sauce. Second, you fill your pasta shells with sauce. And lastly you pour a tomato-based sauce over the whole dish and bake it.
- Basic bolognaise sauce (see recipe)
- 125g large conchiglioni (giant shells) pasta
- 100g soft ricotta cheese
- 1/2 onion
- 1 400g can tomatoes in juice
- 70g mozzarella chunks
Heat up your premade bolognaise sauce (click here for our basic bolognaise recipe) and once it is simmering gently move it off the heat. Stir in the ricotta until it is thick and creamy, then put to one side.
Put your pasta on to cook at this point. You want the pasta to be al-dente, so cook it for two minutes less than the packet suggests. Once it is ready, drain it and set it to one side.
While your pasta is cooking you can prepare the tomato-based topping sauce. Chop the half-onion finely and fry it in olive oil until it is a little soft. Add the can of tomatoes and fry in a covered fry pan for three or four minutes until the tomatoes are soft. Break the tomatoes up with a wooden spoon and then simmer for 15 minutes until the sauce becomes thick and sweet.
Bringing it all together
First put a little of the tomato-based sauce on the bottom of your baking dish. Next, place your pasta shells face-up in the dish. Half-fill each pasta shell with the bolognaise sauce, then place mozzarella chunks inside the shells. You could also sprinkle with a little fresh basil at this point if you wished. Finally top the shells up with bolognaise sauce, cover the whole dish with the tomato-based sauce and sprinkle with parmesan. Bake in an oven preheated to 180 degrees Celsius for 15 – 20 minutes and serve.