Mad Butcher's Butcher Est. 1971

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Bolognese Pasta Shell Bake

INGREDIENTS

- 500g lean Quality Mark Beef Mince
- 1/2 Onion
- peeled and finely diced
- 1/4 cup chopped fresh herbs (parsley or celery leaves)
- 737g jar tomato bolognese style sauce
- 250g large shell pasta
- 1 1/4 cups beef stock or water
- 100g each crumbled feta and grated cheddar cheese
Serves : 6
Cooking time: 45mins

METHOD

Mix together the beef mince, onion, herbs and 1 cup of the bolognese sauce. Cook the pasta shells in boiling salted water for 5 minutes only and drain well. They will be undercooked at this stage.

Mix the remaining bolognese sauce with the beef stock or water and pour over the base of a large lasagne-style baking dish.

Place the half cooked pasta shells into the dish and fill with an equal amount of mince mixture. Sprinkle the cheeses over.

Bake at 180°C for 35-40 minutes until hot and golden and the meat is cooked. Serve with vegetables or a salad.

Recipe from Beef and Lamb NZ

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