Cheesy Stuffed Pasta Shells (Conchiglioni Bolognese)

So delicious! Easy Italian Jumbo Stuffed Pasta Shells stuffed secret vegetables in the Ragu Bolognese Sauce. Make ahead, freeze for later for an easy mid-week dinner or for a weekend feast, lots of fun to make Pasta Shells - (Conchiglioni Bolognese)

📝 Ingredients

• 3 tablespoons Olive Oil
• 1 Onion (diced)
• 3 cloves Garlic (diced)
• 1 small Zucchini (finely diced)
• 1 Carrot (grated)
• 1 Red Pepper (finely diced)
• 2 pounds (1kg) Ground Beef
• 1 jar Passata Sauce ((Tomato Puree))
• 1 Jar store-bought Pasta Sauce
• 1/4 cup fresh Oregano (chopped)
• 1/4 cup fresh Basil (chopped)
• Salt and Pepper (to taste)
• 1 pound (500g) packet Jumbo Pasta Shells (Conchiglioni)
• 1 cup of grated Mozzarella Cheese
• 1 cup Parmesan Cheese (grated)

👨‍🍳 Instructions

1. 1Cook Pasta - bring pot of water to a boil and prepare large pasta shells (al dente) as per instructions and set aside.
2. 2Cook Beef - in a large pot, heat the oil fry Onions and Garlic until soft. Add Ground Beef and cook until browned.
3. 3Add Vegetables - stir in the chopped vegetables, fresh herbs and the Passata Sauce (Tomato Puree). Bring to the boil, reduce heat and simmer for about 30 minutes. Salt and Pepper to taste.
4. 4Prepare Pasta Bake - pour the store bought Pasta Sauce into the base of 2 oven proof dishes.
5. 5Stuff - generously stuff the Pasta Shells with the Ground Beef mixture. Neatly lay the Stuffed Pasta Shells on top of the sauce, cover with Mozzarella and Parmesan Cheese.
6. 6Bake - place in a preheated 350°F (180°C) oven for about 20 minutes or until the cheese is melted and meat is warmed through.