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    You are in: Home / Italian / Conchiglioni Pasta With Mushroom Ragu Recipe
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    Conchiglioni Pasta With Mushroom Ragu

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    10 mins

    40 mins

    English_Rose's Note:

    Conchiglioni are large pasta shells which are great for chunky sauces as it gets trapped inside! If you prefer you can use another chunky pasta shape - rigatoni would equally work well. Serve with a green salad and garlic bread.

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    Units: US | Metric


    1. 1
      Cook the pasta shells in boiling salted water for 15 mins or according to packet instructions. Drain, then tip into an ovenproof dish.
    2. 2
      Meanwhile, heat half the oil in a large frying pan, add the mushrooms and sauté over high heat for 6-8 mins, stirring occasionally until nicely browned. Transfer to a plate.
    3. 3
      Add the remaining oil to the pan, add the beef, onion and garlic and cook over a high heat for 5 mins until browned. Add the red wine, tomato paste, oregano and plenty of seasoning then bring to the boil, stirring well. Simmer for 4 mins or until reduced. Add the half and half and mushrooms and simmer for a further 5 mins until nicely reduced.
    4. 4
      Spoon the beef over the pasta shells, then stir well so that it fills the pasta. Scatter over the cheeses and pop under a hot broiler. Cook for 3 mins or until the top is golden brown. Serve straight away.

    Ratings & Reviews:


    Nutritional Facts for Conchiglioni Pasta With Mushroom Ragu

    Serving Size: 1 (375 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 740.6
    Calories from Fat 259
    Total Fat 28.8 g
    Saturated Fat 12.1 g
    Cholesterol 91.5 mg
    Sodium 397.5 mg
    Total Carbohydrate 74.6 g
    Dietary Fiber 4.4 g
    Sugars 5.3 g
    Protein 38.0 g

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