500 g conchiglie (shell pasta)
2 tablespoons olive oil
1 onion, chopped
1 clove garlic, crushed
60 g prosciutto, sliced
125 g mushrooms, chopped
250 g chicken mince
2 table spoons tomato paste
425 g can tomatoes
1/2 cup dry white wine
1 teaspoon dried oregano
salt and freshly ground black pepper, to taste
250 g ricotta cheese
1 cup grated mozzarella
1 teaspoon snipped fresh chives
1 tablespoon chopped fresh parsley
1/4 cup freshly grated parmesan cheese
ADD CONCHIGLIE TO a pan of rapidly boiling water and cook until just tender. Drainwell.
1 Heat oil in a large frying pan.
Add onion and garlic and stir over low heat until onion is tender. Add prosciutto and stir for1 minute.
2 Add mushrooms to pan and cook for 2 minutes.. Add chicken mince. Brown well, breaking up with a fork as it cooks.
3 Stir in tomato paste , undrained, crushed tomatoes, wine, oregano, salt and pepper.
Bring to the boil. Reduce heat.Simmer for 20 minutes.
4 Preheat oven to moderate180°
Combine ricotta, mozzarella, chives, parsley and half the parmesan cheese. Spoon a little of the mixture in to each shell. Spoon some of the chicken sauce in to the base of a casserole dish. Arrange conchiglie on top. Spread remaining sauce over the top. Sprinkle with remaining parmesancheese. Bake 25-30 minutes or until golden.