Baked conchiglioni with lentil ragù

Ingredients

For 1 serving

• Durum wheat pasta70 g
• Cooked lentils120 g
• Tomato passata150 g
• Onion20 g
• Breadcrumbs5 g
• Extra virgin olive oil1 teaspoon
• Thymeto taste
• Saltto taste

Contains: gluten,

Method

1. Preheat the oven to 200 °C (conventional) and put the pasta water on to boil. Peel and finely chop the onion; rinse and drain the cooked lentils.
2. Heat the olive oil in a frying pan over medium heat and soften the onion for 4–5 minutes, until translucent.
3. Add the lentils, half the tomato passata, the thyme leaves and a pinch of salt; cook over low heat for 10 minutes, stirring, until the ragù is thick and fairly dry, so it doesn't make the pasta soggy.
4. Meanwhile, once the water boils, salt it and cook the conchiglioni for half the time on the packet; drain them and leave them upside down on a plate to cool slightly.
5. Spread the remaining passata, with a pinch of salt, over the bottom of a cocotte. Fill the conchiglioni with the lentil ragù using a teaspoon and stand them upright on the passata.
6. Sprinkle with the breadcrumbs and bake at 200 °C for 20 minutes, until the top is golden and crisp.