Sausage & Lentil Conchiglioni

We had this dish last night and it was delicious, you could substitute the sausage meat for butternut squash or sweet potatoe little cubes if you wanted to make this vegetarian.

2tsbp olive oil
1 onion finely chopped
1 tsp fennel seeds
1 1/2 tsp tomato purée
6 quality pork sausages (we used Dutch orginal pork & herb)
1 tin chopped toms or tin of cherry toms
400g can of lentils
1/2 tsp chilli flakes
250g conchiglioni
50g parmesan

Heat the oil and cook the onion and garlic until softened, add the fennel seeds and cook for a min until fragrant.

Stir in the tomato purée and cook for a couple of mins, add the sausage meat and cook untill browned.

Add the tinned tomatoes, lentils and chilli flakes and the water, cook for 25 mintues, or until thickened, season.

While sauce is cooking, cook the pasta until al dente, then put the shells on a tray fill with the sausage and lentil sauce, grate parmesan over and put under a hot grill under the cheese is melted.

This dish was really easy to make and made a lovely change from traditional pasta and sauce dish!
Let me know if you give it a go!

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