Lamb and Tomato Stuffed Pasta

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No, you’re not dreaming. Nor have you woken up in a parallel universe populated only by giants: this really is just oversized pasta shells stuffed with lamb mince, tomato, basil, mozzarella and all the classic flavours of Italy. Effortless to cook and incredible to eat, serve up this tasty midweek meal in no time at all and enjoy it again for tomorrow’s lunch.

Preparation: 15 mins

Cooking: 25 mins

Ingredients

Serves 4

400g lamb mince

1 teaspoon olive oil

2 shallots, finely chopped

2 garlic cloves, crushed or finely chopped

3-4 tablespoons tomato purée

500ml passata

½ teaspoon chilli flakes

1 handful freshly chopped basil leaves

Salt and freshly milled pepper

For the pasta

24 (175g) large pasta shells (Conchiglioni)

100g grated mozzarella cheese

50g grated parmesan cheese

To serve

Extra freshly chopped basil

Extra grated parmesan cheese

1 large bag of baby salad leaves

1 tablespoon prepared balsamic dressing

Crusty bread

Method

Heat oil in a large non-stick frying pan over medium heat and cook the shallots for 5 minutes until soft.
Add mince and fry until brown, breaking the meat up with the back of a spoon as it cooks. Stir in garlic, tomato purée, passata, chilli and basil. Reduce the heat and simmer for 15 minutes until the sauce has thickened. Season.
Meanwhile, cook the pasta according to packet instructions and drain well.
Preheat the grill to moderate.
Arrange pasta shells into a heatproof dish and spoon the lamb mixture into the shells. Sprinkle with both cheeses and grill for a few minutes, or until the cheese melts.
Serve with the extra basil and parmesan, dressed salad leaves and crusty bread.

Recommend this recipe

Lamb and Tomato Stuffed Pasta

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