Today’s pasta bake is reheated from a frozen batch I made last week. Surprisingly, today’s pasta somehow tasted better than last week’s fresh ones.
Conchiglioni (500 g), extra lean beef mince (250 g), 1 brown onion, 1 capsicum, 1 cup of sliced kalamata olive, 1 medium sized potato, 2 carrots, 1 jar of Raguletto red wine pasta sauce* (500 g), cheddar cheese, dried rosemary, dried oregano, chilly powder (1 tea spoon), ginger powder (1 tea spoon), cooking red wine (1/4 cup), white pepper (2 teaspoon), salt, chopped fresh parsley for garnish.
What to do:
- Place a large pot of salted water onto boil. Add conchiglioni and cook until al dente.
- While pasta is cooking, dice all the vegetables.
- Into a frying pan heat olive oil over medium heat. Add onion and cook until soften. Then add beef mince and sauté for 2-3 minutes. Stir in cooking wine and season with chilly powder, ginger powder, salt and white pepper. Sauté for another 2-3 minutes.
- Add diced carrot and potato in and cook until soften.
- Stir in Raguletto red wine pasta sauce*, dried rosemary, dried oregano and sliced kalamata olive to the above beef mixture. Reduce the heat and cook until the sauce is thicken. Finally add diced capsicum and season with salt and pepper to taste.
- Preheat the oven to 230 degrees Celsius.
- Stuff the cooked mixture into individual shell of conchiglioni. Lay the stuffed pasta nicely in a baking dish and top with grated cheddar cheese. Bake until cheese is melted and bubbly.
- Garnish the baked pasta with fresh parsley and serve while warm.
Note: * Raguletto red wine pasta sauce is a tomato based pasta sauce made by an Australian company. If your local grocery doesn’t sale it. Just replace it with your favourite brand pasta sauce.