June 30, 2017
Dinner, Main Dish, Pork,
Poultry, Chicken, Pasta, Italian, Entertaining, Sunday Dinner, Weeknight Meals, Oven Bake, Stove Top, Ground Chicken more
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"From our Saturday Newspaper The Weekend West. Times are estimated."
Simmer shells in lots of boiling salted water for 5 minutes to partially cook them and then drain them well.
For the filling heat a wide pan to hot and add the oil and meat in blobs and gradually break up the meat with a fork so as not to drop the heat too much.
When the meat is lightly coloured remove it with a slotted spoon and transfer to a bowl, leaving behind any oil and to the same pan add the onion and garlic and cook those until the onion is lightly coloured and then add this to the bowl with the meat.
To the same bowl add the lemon rind, nutmeg, cheese, parsley and seasoning.
Spoon a layer of tomato passata in the base of a shallow dish and then spoon the loose mixture into the shells and line them up in a shallow layer in the dish.
Spoon a blob more of passata on top of each shell followed by a pile of parmesand and bake in a 180C oven until all is bubbling.
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