Beef 'Al Forno' with Whole Cherry Tomato Sauce

On the table in 75mins

Serves 6


  • 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


  1. Preheat the oven to 200°C/180°C fan
  2. Add pasta to a pan of salted, boiling water and cook for 10 mins. until just becoming tender. Drain well and set aside
  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
  4. Add the mince and cook until no longer pink. Tip in 1 jar Sacla’ Whole Cherry Tomato & Parmesan Sauce, stir and simmer for 30 mins., adding hot water if it begins to dry out
  5. Spoon the mince mixture into the pasta shells and place in a baking dish. Pour over the remaining Sacla’ Whole Cherry & Parmesan Sauce
  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

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