Sausage Conchiglioni

Serves 4

180°C/Gas 4


2 tablespoons olive oil

1 onion, finely chopped

2 garlic cloves, finely chopped

1 1/2 tablespoons tomato paste

1 packet Hafner’s sausages, casings removed

400ml passata

400g can of lentils, rinsed, drained

1/2 teaspoon chilli flakes

1 handful fresh basil, finely chopped

250g Conchiglioni (large shell-shaped pasta)

50g finely grated parmesan


Heat a little olive oil in a saucepan over a medium heat and fry the onion for 5 minutes until softened. Stir in garlic, tomato paste and cook for a further 2 minutes, then add the sausage meat and continue to cook for 3 – 4 minutes , break the meat up as it browns. Stir in passata, lentils, chilli and chopped basil then reduce the temperature to its lowest setting and simmer for 15 minutes until the sauce has thickened, season with a little salt and pepper.

Meanwhile, cook the pasta according to packet instructions until al dente before draining.

Preheat a grill to high. Lay the pasta shells onto a tray and generously fill with the sauce. Sprinkle with grated parmesan and grill for 2 minutes until the cheese has melted. Serve with green salad.