sausage and lentil stuffed conchiglie

  • serves 4
  • Easy

This is Italian comfort food at its best – a sausage pasta bake with fennel seeds and little Puy lentils. It is also an easy dish to double up for a big gathering. Make ahead and pop into the oven when your family or friends arrive.



  • giant pasta shells (conchiglie) 300g
  • olive oil
  • herby sausages 8, skinned
  • garlic 2 cloves, sliced
  • fennel seeds 1 tsp, crushed
  • Puy lentils 4 tbsp
  • chopped tomatoes 400g tin
  • tomato purée 1 tbsp
  • chicken stock 300ml
  • ricotta ½ a tub
  • parmesan 50g, grated


  • Step 1

    Cook the shells until al dente, then rinse them under cold water to stop them cooking.

  • Step 2

    Meanwhile heat 2 tbsp olive oil in a pan. Break bits of sausage into the oil and fry until golden, breaking them up with a spatula so you have pieces about the size of chunky mince. Add the garlic and cook for 2 minutes, then add the fennel seeds and fry for a minute.

  • Step 3

    Tip in the lentils, tomatoes, purée and stock. Simmer for 20-25 minutes until the lentils are tender but still have a little bite, and the sauce is thickened.

  • Step 4

    Heat the oven to 180C/fan 160C/gas 4. Put the shells in a shallow, oiled baking dish and fill with the sauce. Dollop over small blobs of the ricotta and scatter over the parmesan. Cook for 25-30 minutes until the tops are golden.

Nutritional Information

  • Kcals 756
  • Carbs 60.7g
  • Protein 35.9g
  • Fat 40g
  • Salt 3.2g
  • Fibre 4.8g