Sausage-Stuffed Conchiglioni

Name: Sausage-Stuffed Conchiglioni
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Ingredients: 1 tbsp rapeseed oil; 1 red onion, finely chopped; 6 Jane Russell toasted fennel and chilli sausages; 6 Jane Russell toasted fennel and chilli sausages; a small handful of fresh sage leaves, roughly chopped; 2 × 280 g jars of tomato and mascarpone sauce (or similar); 2 × 280 g jars of tomato and mascarpone sauce (or similar); 350 g conchiglioni (large pasta shells); 350 g conchiglioni (large pasta shells); 150 g Gorgonzola or buffalo mozzarella, cut into cubes; 150 g Gorgonzola or buffalo mozzarella, cut into cubes; 4 tbsp freshly grated Parmesan cheese; sea salt and freshly ground black pepper; sea salt and freshly ground black pepper; sautéed spinach and garlic (optional); sautéed spinach and garlic (optional); crispy sage leaves (optional)

Preparation info

Serves
4

Difficulty
Easy
Ready in
1 hr 15

Appears in

Neven Maguire's Midweek Meals

By Neven Maguire

Published 2020

About

Conchiglioni or large pasta shells can now be found in lots of supermarkets, but if you can’t get hold of them, simply use the smaller variety, conchiglie, and toss all the ingredients together before baking. Of course, you can use any type of premium sausage, but Jane Russell’s meaty toasted fennel and chilli ones are so tasty they’re hard to beat!

Ingredients

Main course
Gluten-free

Ingredients

Method