Conchiglioni Pasta With Mushroom Ragu

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 12 ounces jumbo pasta shells
• 2 tablespoons olive oil
• 8 ounces mushrooms, sliced
• 10 ounces lean ground beef
• 1 onion, chopped
• 2 garlic cloves, crushed
• 2/3 cup red wine
• 2 tablespoons tomato paste
• 3 tablespoons fresh oregano or 2 teaspoons dried oregano
• 2/3 cup half-and-half
• 5 ounces mozzarella cheese, chopped
• 2 tablespoons parmesan cheese, grated

Recipe

• 1 cook the pasta shells in boiling salted water for 15 mins or according to packet instructions. drain, then tip into an ovenproof dish.
• 2 meanwhile, heat half the oil in a large frying pan, add the mushrooms and sauté over high heat for 6-8 mins, stirring occasionally until nicely browned. transfer to a plate.
• 3 add the remaining oil to the pan, add the beef, onion and garlic and cook over a high heat for 5 mins until browned. add the red wine, tomato paste, oregano and plenty of seasoning then bring to the boil, stirring well. simmer for 4 mins or until reduced. add the half and half and mushrooms and simmer for a further 5 mins until nicely reduced.
• 4 spoon the beef over the pasta shells, then stir well so that it fills the pasta. scatter over the cheeses and pop under a hot broiler. cook for 3 mins or until the top is golden brown. serve straight away.