mushroom pasta ragu
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Ingredients
- 350g conchiglioni shells
- 2 tbsp olive oil
- 250g white open cup mushrooms
- 300g pack lean mince
- 1 onion, chopped
- 2 cloves garlic, crushed
- 150ml beef stock
- 2bsp tomato purée
- 3tbsp chopped oregano
- 150ml single cream
- 125g mozzarella
- 2 tbsp parmesan
Method
- STEP 1cook pasta, drain & put into dish
- STEP 2put half of oil in pan, add mushrooms and saute on high heat for 6-8 minutes. Transfer to plate
- STEP 3Add remaining oil, cook mince, onion and garlic on a high heat until browned. Add stock, tomato puree, oregano and seasoning, then bring to boil, stirring well. Simmer for 4 mins. Add cream and mushrooms and simmer for a further 5 mins.
- STEP 4Spoon mince over pasta shells and stir well. Scatter over cheeses and place under a hot grill. Cook for 3 mins or until the top is golden brown.