6 Syns per serving, serves 4


  • Low-calorie cooking spray
  • 1 onion, finely chopped
  • 2 celery sticks, finely chopped
  • 1 large carrot, peeled and finely chopped
  • 3 garlic cloves, finely chopped
  • 250g chestnut mushrooms, finely chopped
  • 500g lean beef mince (5% fat or less)
  • 700g jar passata
  • 8 tbsp tomato purée
  • 250ml beef stock
  • 1 tsp dried mixed herbs
  • 400g dried conchiglioni
  • Handful of fresh basil leaves, finely chopped
  • 200g mozzarella, cubed


  1. Preheat your oven to 180°C/fan 160°C/gas 4. Spray a large non-stick frying pan with low-calorie cooking spray and place over a high heat. Add the onion, celery, carrot, garlic, mushrooms and beef mince and stir-fry for 6-7 minutes. Drain any fat from the pan and return to the heat.
  2. Add the passata, tomato purée, stock and dried herbs and bring to the boil. Season lightly, reduce the heat to medium, cover and cook for 20-30 minutes, stirring occasionally.
  3. Meanwhile, cook the conchiglioni according to the pack instructions, then drain.
  4. Remove the ragù from the heat and stir in the basil. Spoon half the sauce into a medium baking dish, spread out evenly, then top with the pasta. Spoon over the remaining sauce and scatter over the mozzarella evening. Bake for 25-30 minutes, or until bubbling, and serve.