Neven Maguire's Angus Meatball Conchiglioni Pasta Bake

INGREDIENTS

• 2 Packs of Simply Better Irish Angus Sea Salt & Herb Beef Meatballs
• 1 Pack of Simply Better Italian Bronze Die Conchiglioni Pasta Di Gragnano P.G.I.
• 2 Jars of Simply Better Italian Tomato & Mascarpone Pasta Sauce
• 1 Tub Simply Better Italian Buffalo Mozzarella, drained and sliced
• 20g Simply Better 30 Month Matured Parmigiano Reggiano, grated
• 2 Tbsp Simply Better Italian Pesto alla Genovese with PDO Genovese Basil
• 2 Tbsp Simply Better P.D.O. Terra Di Bari Bitonto Extra Virgin Olive Oil
• Lightly Dressed Mixed Salad, to serve

METHOD

1. Preheat the oven to 180°C (350°F/ Gas Mark 4).
2. Bring a pot of boiling salted water to the boil and add the Conchiglioni, return to the boil and allow to cook for 8-10 minutes. Remove from the heat and drain the pasta in a colander before allowing to cool.
3. Heat 1 tablespoon of the oil in a large frying pan over a high heat and fry the meatballs for 5-6 minutes until browned on all sides. Once browned remove from the heat and allow to cool.
4. To assemble, pour one jar of tomato & mascarpone pasta sauce to the base of an ovenproof baking dish. Place the pasta shells in the baking dish, open side facing up, and place the meatballs in between the shells. Pour over the final jar of the pasta sauce before topping with the sliced mozzarella and grated Parmesan. Drizzle the shells with the basil pesto before transferring to the oven to cook for 20 minutes until the cheese has melted and become golden in colour.
5. Serve straight to the table with the mixed salad.