Lasagne Stuffed Conchiglioni

Everyone loves lasagne; it’s one of those easy to make meals that’s tasty, comforting and great when you’ve got plenty of mouths to feed. So, when we came across these huge pasta shells in the supermarket we decided to put a modern twist on the classic lasagne dish. Introducing ‘Lasagne Stuffed Shells’.

To make, all you need to do is follow your usual lasagne recipe and instead of layering each component in a large large dish, simply layer in an individual shell. However, in case you haven’t got a particular recipe that you follow, here’s the recipe we use.

For the bolognese;

Olive oil

1 garlic glove

1 red onion

1 beef stock cube

Beef mince

1 x passata

Salt and pepper to season

*25-30 jumbo dried pasta shells

Start by taking your chopped onion and crushed garlic and softening in a little olive oil. Add you mince and fry until brown. Next, crumble in your beef oxo cube and stir in the passata. Season with a little salt and pepper and leave to simmer for around 20 minutes. This allows the mince to soften and the sauce to come alive.

To make your white sauce;

25g butter

25g plain flour

600ml milk

Salt and white pepper

Melt the butter in a saucepan over a low heat (be careful not to let it burn). Stir in the flour and continue to stir for 1-2 minutes. Remove the saucepan from the heat and gradually stir in the milk until your sauce is a nice smooth consistency.  Return the pan to the heat and bring to the boil, stirring all the time. Simmer gently for 8-10 minutes and season with salt and pepper.

Cook the shells according to the packet instructions, in well salted water, until al dente. Be careful not to overcook as your pasta shells will tear when you go to fill them. Drain and leave to cool – long enough to be able to handle them.

When the pasta shells are cool you’re ready to get layering. Simply take a shell in your hand, fill with a good spoonful of bolognese, spoon over your white sauce and place on a back tray (picture below) Repeat until all of your shells are filled.

Sprinkle your shells with cheese (we used a mix of mozzarella and cheddar) and place in the oven for around 10-15 minutes – or until your shells are warmed through and the cheese has melted.

Serve your mini lasagnes to your hungry guests with a side salad and some tear and share garlic bread!

*These shells work just as well stuffed with ricotta and cooked in a dish of spicy passata sauce.


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