Slow cooked lamb ragu stuffed conchiglioni

This has got to be the ultimate pasta bake….. Slow cooked lamb, mushroom and red wine ragu stuffed conchiglioni with a cheesy bechamel top served with homemade dough balls. Who’d have known this actually started life as a freezer stash, leftover 4hr lamb roast shoulder from last weeks Sunday dins!

Super yummy and it all got devoured! The lamb could be replaced with cooked beef or pork mince, sausage meat or lentils for a veggie option.

Recipe, serves 4

For the ragu & conchiglioni:

500g slow cooked roast lamb shoulder (or use 500g cooked beef mince)

2 garlic cloves, crushed

1 onion, finely chopped

1 carrot, peeled and grated

150g mushrooms, finely chopped

1 tin of tomatoes

3 tbsp tomato puree

200ml red wine

200ml lamb stock (use 1 cube)

1 tsp dried rosemary

Handful chopped parsley

Handful chopped basil

Salt and pepper

350g conchiglioni

 For the Bechamel & topping:

2 tbsp plain flour

200ml skimmed milk

50g clover light 

40g reduced fat cheddar to top

For the garlic dough balls (makes double and freeze):

300g strong bread flour

7g yeast granules

200ml warm water

Glug olive oil

50g clover light

2 big garlic cloves, crushed

Handful finely chopped parsley

Salt and pepper

 

Method

Make the dough. Knead together the bread, yeast, water, olive oil and a little salt. Knead for a few minutes until lovely and elastic. Pop in an oiled bowl and cover with a damp teatowel and leave to rise for at least an hour. When ready to cook the dough balls, knock the dough back and shape into small balls and place in a lined ovenproof tin. Dot over the garlic herb butter, season and bake for about 10 mins . I pop them in the oven for the last 10 mins of the stuffed conchiglioni cooking time – see below.

Heat the oven to 180 fan. Make the ragu. In a large frying pan, saute the onion and carrot on low-medium for 5 minutes. Add the garlic and mushrooms and saute for a few more minutes. Add the lamb, stock, tomatoes, wine, rosemary, and puree. Simmer for 20-30 mins on a low heat.

In the meantime, put the pasta onto boil and cook for 10-12 mins. Once cooked, drain and sprinkle with a little olive oil.

Make the bechamel in a small saucepan by melting the clover light over a low heat, then whisk in the flour and cook off for a min, then slowly add the milk, continuously whisking over a low heat until a smooth thick sauce is achieved. Season.

Stir the basil and parsley through the ragu and season if need be, then assemble the dish. Stuff each shell with ragu and place in an oiled oven proof dish. Top with the bechamel and then the grated cheese. Bake in the oven for around 25 minutes until bubbling and golden. Pop the dough balls in for the last 10 mins. Serve scattered with basil leaves, salad and garlic dough balls.

 

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