Stuffed shell pasta

Ingredients for 4 servings:

• 500 g pasta (conchiglioni giganti, large shell pasta)
• 1 large onion(s)
• 4 tbsp olive oil
• 800 g minced meat, mixed
• 2 cloves garlic
• Salt
• pepper
• oregano
• 1 can of tomato paste
• 1 can of tomatoes, peeled, 800 g
• 200 g cheese, grated

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

Bring a large pot of water to a boil, add plenty of salt, and cook the conchiglioni until al dente, about 6 minutes. Drain the pasta, let it drain, and separate it so it doesn’t stick together. Meanwhile, dice a large onion and fry it in about 4 tablespoons of olive oil, add the minced meat, and grate two cloves of garlic over it. Continue frying until the minced meat is crumbly and browned. Remove the pan from the heat and season generously with salt, pepper, and oregano. Chop the peeled tomatoes and spread them on a deep baking sheet with the tomato juice. Mix the tomato paste with a little hot water to form a thick paste. Add it to the tomatoes on the baking sheet and mix gently to coat the entire sheet. Season the tomato sauce with a little salt, pepper, and oregano. Place the pasta shells side by side on the baking sheet and fill them with the minced meat. Sprinkle the grated cheese evenly over the top. Bake in the oven at 200°C for about 15 minutes. The dish is ready when the cheese has melted nicely and is golden brown.