Conchiglia means shell in Italian and the '-one' ending refers to something of larger than normal size – hence conchiglioni means large pasta shells.

The ridges on the shells hold tomato or cream based sauces really well.

Try adding chopped onion to the pan when frying the pork. Once the shells are filled, you can freeze the dish and simply cook from frozen when needed.

INGREDIENTS:
• 250g conchiglioni pasta
• 500g minced pork
• 500g béchamel sauce (you can use ready-made)
• 2 x 400g tinned chopped tomatoes
• 150g pecorino cheese, grated
• 4tbsp olive oil
• Salt and pepper to taste

METHOD:
• Parboil the pasta in salted boiling water for approximately 5 minutes. Drain and place the pasta shells on a cloth to cool down.
• Add the pork mince to a large frying pan with 2 tbsp of the olive oil and fry over a medium heat for a couple of minutes, until browned and all the water has evaporated. Season with salt and pepper and allow to cool. Once the pork has cooled down add half of the cold béchamel sauce and stir.
• Place the chopped tomatoes on the bottom of a round baking dish. Add 2 tbsp of olive oil, salt and pepper and stir in the remaining half of the béchamel sauce. Using a tablespoon, fill the conchiglioni shells with the pork filling and gently place on top of the sauce in the baking dish, making sure each shell isn't too close together. Do this until the dish is full.
• Cover with silver foil and bake in a pre-heated oven at 180°C for approximately 25-40 minutes. 15 minutes before the end put the pecorino cheese on top of the pasta and pork and put back in the oven. Serve immediately.

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