Beef 'Al Forno' with Whole Cherry Tomato Sauce

Name: Beef 'Al Forno' with Whole Cherry Tomato Sauce
Prep time: THMS
Cook time: THMS
Ingredients: 400g large conchiglioni (large pasta shells); 1/2 tbsp. olive oil; 1 onion, finely chopped; 500g beef mince; 2 jars Sacla' Whole Cherry Tomato & Parmesan Sauce; 2 tbsp. finely grated Parmesan for topping; 2 cloves garlic, crushed

This rich, beefy recipe is guaranteed to level up your go-to pasta bake. Large conchiglioni pasta shells provide a deep vessel for the flavoursome ragù, made with garlicky mince and Sacla' Whole Cherry Tomato & Parmesan Sauce.

Cook Time

1hr 15mins

Serves

Ingredients

400g large conchiglioni (large pasta shells)
1/2 tbsp. olive oil
1 onion, finely chopped
500g beef mince
2 jars Sacla' Whole Cherry Tomato & Parmesan Sauce
2 tbsp. finely grated Parmesan for topping
2 cloves garlic, crushed

How to make the recipe

Step 1

Preheat the oven to 200¬∞C/180¬∞C fan

Step 2

Add pasta to a pan of salted, boiling water and cook for 10 mins. until just becoming tender. Drain well and set aside

Step 3

Heat the oil in a large, deep frying pan. Add the onion, season well and cook for 2 mins. until soft. Stir through the garlic and cook for 1 min. more

Step 4

Add the mince and cook until no longer pink. Tip in 1 jar Sacla‚Äô Whole Cherry Tomato & Parmesan Sauce, stir and simmer for 30 mins., adding hot water if it begins to dry out

Step 5

Spoon the mince mixture into the pasta shells and place in a baking dish. Pour over the remaining Sacla‚Äô Whole Cherry & Parmesan Sauce

Step 6

Cover with foil and cook in the oven for 30 mins. Remove the foil for the last 10 mins. of cooking and sprinkle over the Parmesan