Shell pasta stuffed with bolognaise sauce
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- Place pasta shells in a saucepan filled with plenty of boiling, salted water. Reduce the heat to a simmer and cook gently, stirring occasionally for 10 minutes or until tender.
- Drain well, taking care not to break the shells. Rinse with cold water to cool.
- Spoon the bolognaise sauce filling into the pasta shells and arrange shells evenly in a large, ovenproof dish sprayed with olive oil.
- Sprinkle with grated mozzarella, then bake in an oven heated to 220 degC for 20 minutes or until pasta is hot and cheese is golden brown.