Conchiglie is derived from the Italian word for seashell (conchiglia). It is a common form of ‘shell’ pasta and its shape and ridges encourage the sauce to adhere to it. There are miniature shells (conchigliette), medium-sized shells and very large — perfect for stuffing. Rigata refers to the ridges on the outside of the shells.
- Bring a large saucepan of water to the bail. Add the salt and slowly add the pasta shells.
- Lightly oil a 27cm x 21cm baking dish suitable for the microwave.
- Heat the remainder of the oil in a large frying pan. Add the onion and sauté until softened. Add the garlic then the mince in batches. Use a fork to break the meat up. Cook until well coloured. Add ¾ of the pasta sauce and a ¼ cup of water. Cover and simmer for about 20 minutes, until cooked.
- Drain the cooked shells and cool a little.
- Let the meat cool then spoon into the pasta shells. Place in the oiled baking dish. Drizzle with the remaining pasta sauce and top with the bocconcini.
- Cover and microwave on high for about 5 minutes or until heated through. Great garnished with basil or parsley leaves.
See more of Jan's pasta recipes