Mel’s Easy Version

Stuffed Conchiglioni Pasta Shells 

Part boil the shells for around 5 minutes before stuffing.

1 Layer of bolagnese sauce

1 Layer of bachamel sauce 

Then Add stuffed Pasta shells (see below)

Top with some bachamel sauce/bolognese sauce and mozzarella. 

 

Pasta shells can be filled with bachamel sauce (takes longer hence my easy version adding the sauce on top) stuff shells with meat/mozzarella. You can also fill the shells with ricotta/spinach/prosciutto. In fact any meat/veg to your own preference.

Baked in oven temperature 180 for around 20 minutes with foil until last 15 minutes when you remove foil until slightly brown & crispy.

**For a vegetarian option, grated red peppers/onions/mushrooms/(chilli if spice preferred) cooked first to remove the water then add to the shells with mozzarella/parmesan cheese when stuffing the shells.