Easy Baked Conchiglioni with Bolognese Sauce
I love making my dishes from scratch using good, simple ingredients. Sometimes I also just want an easy dinner that doesn’t compromise on flavour or quality. Using Garofalo’s Bolognese Sauce paired with their Conchiglioni is the perfect way to make a great tasting, easy dinner using all natural ingredients.
The Conchiglioni is perfect for stuffing and Garofalo’s Bolognese sauce doesn’t contain any artificial flavours or preservatives. It’s made with fresh ripe tomatoes, beef, pork, extra virgin olive oil, onions, carrots, and Parmigiano Reggiano.
I made a simple white, or besciamella, sauce while the pasta cooked and then combined them all together, and topped with torn mozzarella.
You can watch the whole process on reels over on my Instagram @CookingCarafes.
Easy baked Conchiglioni with Bolognese Sauce
Prep time: 15 minutes | Cook time: 20 minutes | Serves: 3
Ingredients
- 180g Garofalo Conchiglioni Pasta
- 310g of Garofalo Bolognese Sauce
- 2 tablespoons of olive oil or 25g butter
- 25g flour
- 250ml milk
- 1 ball of mozzarella
- Fresh basil
Instructions
- Preheat the oven to 190 degrees (fan oven)
Bring a pan of water to the boil, salt your water and add your pasta.
Cook the pasta for 13 minutes (3 minutes short of the recommended cooking time)
While the pasta is cooking, heat the olive oil or butter in a pan and once warm or melted, stir in the flour with a whisk to create a roux. Stir quickly with the butter to create a golden mixture and add half the cold milk.
Whisk together on a medium heat and then add the rest of the milk. Keep stirring with the whisk. Season with salt, pepper and a little grated nutmeg if you have some.
Once it has begun to thicken turn off the heat. Line the base of an oven dish with the sauce. Reserve a tablespoon to top some of the shells with.
Once the shells are cooked, drain and using a slotted spoon gently lift them out one by one and to the dish with the open shell side up.
Add a teaspoon of sauce to each shell so it fills it.
Once complete, dot the leftover white sauce on top, and tear the mozzarella ball into various sized pieces and decorate the top, try to pick area where the shells are peaking out and sticking together.
Season with black pepper and you can always add some grated parmesan or hard cheese on top.
Place in the oven for 15-20 minutes until browned on top and bubbling.
Decorate with fresh basil if you wish.
This recipe is in collaboration with Garofalo Pasta as part of a paid for partnership. Garofalo Pasta is widely available on Ocado and Amazon