Mushroom Pasta Ragu
This delicious recipe combines tender conchiglioni shells with a flavorful mixture of sautéed mushrooms and savory mince in a rich cream sauce. Topped with a cheesy mozzarella and parmesan crust, this dish is a comforting and satisfying meal that will surely impress your dinner guests.
— Constant Cookbook
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
Instructions
- cook pasta, drain & put into dish
- put half of oil in pan, add mushrooms and saute on high heat for 6-8 minutes. Transfer to plate
- Add 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.
- Spoon 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.
Yield
Serves 4
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