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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 1
    cook pasta, drain & put into dish
  • STEP 2
    put half of oil in pan, add mushrooms and saute on high heat for 6-8 minutes. Transfer to plate
  • STEP 3
    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.
  • STEP 4
    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.
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