Conchiglioni Pasta Bake


1 packet La Molisana Conchiglioni

3 tablespoons olive oil

2 brown onions, finely diced

2 garlic cloves, finely diced

1 zucchini, finely diced

1 carrot, finely diced

1 red capsicum, finely diced

500 grms beef mince

500 grms pork mince

2 x 700 grms jar Passatta

2 teaspoons Whittington’s oregano

2 teaspoons Whittington’s Basil

Salt and pepper to taste

1 cup of mozzarella cheese grated

1 cup parmesan grated



Cook the conchiglioni as per the packet instructions and set aside. Heat the oil in a large pot and gently fry the onions until soft. Add the garlic and cook for a further 3 minutes. Add the mince and cook until browned. Stir in the vegetables, 1 jar of the passatta and herbs. Bring to the boil, reduce heat and simmer covered for 30 minutes, stirring occasionally. Remove lid and allow to simmer uncovered for a further 15 minutes. Fill the conchiglioni generously with the mince mixture. Pour the second jar of passatta into the base of an oven proof dish, neatly lay the stuffed conchiglioni over top, cover with mozzarella and finish the parmesan.  Place in a preheated 180°C oven for 20 – 25 minutes or until the cheese is melted.


Serves: 8-10



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