Conchiglioni and sausage pasta bake
serves
4
“Adding ground dried mushrooms to this dish gives the sauce an irresistibly rich, umami flavour.” – Lucy Nunes.
You’ll need a 30cm x 22cm baking dish for this recipe.
Ingredients (12)
- 20g dried porcini mushrooms (from specialty grocers and selected supermarkets)
- 1 tbs extra virgin olive oil
- 1 onion, finely chopped
- 2 bay leaves
- 500g Italian-style pork & fennel sausages
- 4 large garlic cloves, finely chopped
- 1/2 cup (125ml) red wine
- 400g bottle tomato passata
- 500g packet large pasta shells (conchiglioni)
- 200g mozzarella, thickly sliced
- 1/2 cup (40g) finely grated parmesan
- Dressed salad, to serve
Method
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1.Whiz porcini in a spice grinder or small food processor to a fine powder. Set aside. Preheat oven to 220°C/200°C fan-forced.
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2.Heat oil in a large frypan over medium heat. Cook onion and bay leaves, stirring occasionally, for 3 minutes, or until softened. Squeeze sausage meat from casings and add to pan, discarding casings. Increase heat to high and cook, breaking up sausage meat with a wooden spoon into small pieces, for 3 minutes, or until browned all over. Add garlic and porcini powder and cook, stirring constantly, for 1 minute. Add wine and cook, stirring occasionally, until wine evaporates. Add passata, then add 1/2 cup (125ml) water to the bottle and swirl around before adding to sauce. Reduce heat to low and cook, stirring occasionally, for 5 minutes.
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3.Meanwhile, bring a large saucepan of salted water to the boil. Cook pasta for a few minutes less than packet instructions. Drain, reserving cooking water. Return pasta to pan with sauce and 3/4 cup (180ml) cooking water. Toss to combine and transfer to a 30cm x 22cm baking dish.
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4.Top with mozzarella, then sprinkle with parmesan. Bake for 15 minutes, or until golden and bubbly. Serve with salad.
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