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Sausage and lentil conchiglioni

Name: Sausage and lentil conchiglioni
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4
Ingredients: 2 tablespoons olive oil; 1 onion, finely chopped; 2 garlic cloves, finely chopped; 1 teaspoon fennel seeds; 1 1/2 tablespoons tomato paste; 4 (about 400g) pork sausages, casings removed; 400g can chopped tomatoes; 400g can lentils, rinsed, drained; 1/2 teaspoon chilli flakes; 250g conchiglioni (large shell-shaped pasta); 2/3 cup (50g) finely grated parmesan

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10m

45m

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by Phoebe Wood

Oct 02, 2015

If you're stuck for inspiration, try this easy pasta dish that you can put together with just a few ingredients.

2 tablespoons olive oil
1 onion, finely chopped
2 garlic cloves, finely chopped
1 teaspoon fennel seeds
1 1/2 tablespoons tomato paste
4 (about 400g) pork sausages, casings removed
400g can chopped tomatoes
400g can lentils, rinsed, drained
1/2 teaspoon chilli flakes
250g conchiglioni (large shell-shaped pasta)
2/3 cup (50g) finely grated parmesan

Method

1.

Place oil in a saucepan over medium-low heat. Cook onion and garlic, stirring, for 5-6 minutes until softened. Stir in fennel seeds and cook for 1 minute until fragrant. Stir in tomato paste and cook for 2 minutes, then add sausage meat and cook, breaking up any lumps with a spoon, for 3-4 minutes until browned. Add chopped tomato, lentils, chilli and 1/2 cup (125ml) water and cook, stirring occasionally, for 25 minutes or until thickened. Season.
2.

Meanwhile, cook the pasta according to packet instructions until al dente. Drain.
3.

Preheat grill to high. Put shells on a tray and fill with sauce. Top with cheese and grill for 2 minutes until cheese is melted.