GIANT STUFFED SHELLS AU GRATIN
Portions : 4 - Preparation : 15 minutes - Cooking time : 35 minutes
Ingredients
- 1 package giant shell pasta
- 450 g (1 lb) lean ground beef
- 60 ml (4 tablespoons) olive oil
- 1 bell bell pepper, diced
- 1 leek, thinly sliced
- 15 ml (1 tbsp.) sweet paprika
- 2 garlic cloves, chopped
- 1 l (4 cups) tomato sauce
- 60 ml (4 tbsp.) breadcrumbs
- 125 ml (1/2 cup) cheddar cheese, grated
- Qs hot sauce
- Salt and pepper to taste
Preparation
- Preheat oven, rack in center, to 200°C (400°F).
- Cook pasta al dente in a large pot of boiling salted water. Drain and set aside.
- Meanwhile, in a hot saucepan, brown ground meat in olive oil.
- Add the bell pepper, leek, paprika and garlic and continue cooking for 2 minutes.
- Add tomato sauce and simmer over low heat for 10 minutes. Check seasoning and add hot sauce to taste.
- Arrange the cooked shells in an oiled baking dish.
- Divide the prepared minced meat between the shells, and around the pasta, add the excess sauce.
- Top with breadcrumbs, cheese and bake for 20 minutes.
