Ingredients Conchiglioni (jumbo pasta shells) - 20 to 25
Ricotta cheese - 1 tub
Egg - 1
Chives - handful, chopped
Mozzarella - 1 ball, grated
Bolognese sauce - 1 large jar
Red chilli flakes - pinch (optional)
1) Add the pasta shells to a pan of boiling water and cook for a few minutes until al dente (in other words don't let them get too soft or they'll break when you try to fill them). Drain and set aside for a couple of minutes until the shells are cool enough to handle.
2) Mix the ricotta and egg together in a bowl. Add the chives and mozzarella and mix well.
3) Pour one quarter of the sauce into a large baking dish and spread with the back of a spoon. Fill the shells with the cheese mixture and place in the baking dish.
Pour the rest of the sauce over the top of the shells and sprinkle over the chilli flakes. Cover with foil and bake at 180°C for 30 minutes. Remove the foil and cook for a further 15 minutes. Serves 3.