Conchiglioni Pasta With Mushroom Ragu Recipe

Name: Conchiglioni Pasta With Mushroom Ragu
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 ounces jumbo pasta shells; 2 tablespoons olive oil; 8 ounces mushrooms, sliced; 10 ounces lean ground beef; 1 onion, chopped; 2 garlic cloves, crushed; 2/3 cup red wine; 2 tablespoons tomato paste; 3 tablespoons fresh oregano or 2 teaspoons dried oregano; 2/3 cup half-and-half; 5 ounces mozzarella cheese, chopped; 2 tablespoons parmesan cheese, grated

Servings: persons

12 ounces jumbo pasta shells
2 tablespoons olive oil
8 ounces mushrooms, sliced
10 ounces lean ground beef
1 onion, chopped
2 garlic cloves, crushed
2/3 cup red wine
2 tablespoons tomato paste
3 tablespoons fresh oregano or 2 teaspoons dried oregano
2/3 cup half-and-half
5 ounces mozzarella cheese, chopped
2 tablespoons parmesan cheese, grated

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
Meanwhile, heat half the oil in a large frying pan, add the mushrooms and saute over high heat for 6-8 mins, stirring occasionally until nicely browned. Transfer to a plate.
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
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.

822

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 12 ounces jumbo pasta shells, 2 tablespoons olive oil, 8 ounces mushrooms, sliced, 10 ounces lean ground beef, and more.

Yes, Conchiglioni Pasta With Mushroom Ragu falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Conchiglioni Pasta With Mushroom Ragu

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions