Lamb & Mushroom Blend Stuffed Pasta Bolognese

Ingredients

For the Bolognese

• 250g mushrooms, finely diced
• 2 tbsp olive oil
• 1 onion, diced
• 1 carrot, diced
• 250g lean lamb mince
• 2 garlic cloves, crushed
• 250ml red wine
• 400g tin of chopped tomatoes
• 250g Conchiglioni pasta shells

For the filling

• 2 handfuls of baby spinach, roughly chopped
• Handful fresh basil, torn
• 1 lemon, zest
• 200g ricotta
• Salt and pepper

To garnish

• Grated parmesan
• Fresh basil

Method

1. Heat the oil in a large pan, add the onion and carrot and sauté for 10 mins, until soft.
2. Add the lamb, mushrooms, garlic and season to taste, stir together and cook for about 5 mins, add the red wine and chopped tomatoes and simmer for 30 mins.
3. Meanwhile cook the pasta according to the packet, drain and allow to cool. For the filling, add all the Ingredients to a bowl and mix together to combine.
4. When the Bolognese is ready, transfer to a large oven dish, spread evenly in the bottom. Preheat the oven to 200C | 180C fan.
5. Fill each pasta shell with a tablespoon of filling and arrange over the Bolognese. Then bake for 20 mins.