Spicy Chorizo & Chilli Conchiglioni Rigate (Large pasta shells)
- Serves 4
- Cooking Time 30 minutes
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You will need...
- 1 tsp Olive oil
- 200g Spanish Chorizo Picante, sliced
- 1 Red pepper, cut into small chunks
- 1 Red Onion
- 1 jar of Ragu Original Chunky Bolognese Pasta Sauce
- 250g Conchiglioni Rigate (large pasta shells) approx. 24 shells
- 75g grated mozzarella cheese
- Fresh basil
- Freshly ground black pepper
- 1 Fresh Red Chilli
Method
- Heat the oil in a medium sized saucepan and gently fry the chorizo, finely chopped red chilli, red pepper and red onion for 5 minutes.
- Add the jar of Ragu Original Chunky Bolognese Pasta Sauce and bring to a boil, lower the heat and simmer for 10 minutes.
- Meanwhile, cook the pasta shells according to the manufacturer’s instructions. Drain and set aside.
- Carefully place a spoonful of the sauce mixture into each of the cooked shells and arrange in a large buttered ovenproof dish. Sprinkle with the mozzarella cheese and place in the oven for 10-15 minutes until the cheese is melted and bubbling.
- To serve: Serve sprinkled with freshly torn basil leaves, garlic bread slices and a crisp green salad!
- For a veggie version, swap the chorizo for cooked vegetarian sausages or roasted mediterranean vegetables!