Baked bolognase stuffed pasta


  • large dried pasta shells
  • Bolognese – I tend to make this in bulk and freeze in 2 person portions…rough recipe:
  • 1 onion, soften in a glug of oil
  • 2 cloves of garlic, add
  • 500g mince, brown
  • good squeeze of tomato purée, cook out
  • 1/2 glass of red wine, bring to a simmer
  • 1 tin chopped tomato’s, add
  • Glug of L&P sauce, add
  • Dried mixed herbs, generous sprinkle
  • Squeeze of ketchup
  • Simmer for an hour…
  • Extra tinned tomato’s
  • Parmesan


  • Pre heat oven to 180 degrees Celsius
  • smear some tomato juice, from the tin, over the bottom of a oven dish/tin
  • Fill each pasta shell with a teaspoons worth of bolognese sauce
  • Line up in oven dish facing upwards
  • Add tinned tomato’s, seasoning and 1/2 glass of water into dish and on top of shells
  • Seal dish with lid or tin foil
  • Bake for around 40 mins, shaking dish gently a couple of times
  • Take out of oven, uncover and grate over parmesan
  • Return to oven under grill for 5 minutes
  • Dish up and eat. Have bread to mop up additional sauce.