Ingredients
- 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
Method
- 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.
