This stuff is very tasty and the fact that the boys ate it twice speaks for itself. It is prepared very quickly, it is baked in one pot, you don't have to bother with cooking the pasta. By the way, in Hungary this pasta is called a shell pasta (Kagylo Teszta), it comes in several size, from small to large. The larger ones are added to stews as a side dish, the smaller ones to soups.
Ingredients ( for 4 person): 250g Pork Mince, 250g Beef Mince, 11g Beef Stock Mix, 100g Cheddar Cheese, 400g Conchiglie Pasta, 4pcs Garlic Clove, 1pcs Green Chilli, 2tsp Ground Coriander, 4tsp Ground Smoked Paprika, 2pcs Red Onion, 100g Soft Cheese, 4pcs Sweet Tomato, 80g Tomato Paste, 2tbsp White Wine Vinegar, Salt, Sugar, Ground Pepper - to taste.
In a large pan or pot - which also has a lid - heat 3tbsp of olive oil high heat, and when it's hot, add one of the chopped red onions and the minced meat. Bake for 8 - 10min, or until the meat is tender and brown. When the meat is cooked, add the ground smoked paprika, the ground coriander, the chopped garlic, the tomato paste and half the sliced chilli, and mix and fry the spices thoroughly. Add the pasta the beef stock mix, and pour 1 l of water, and bring to a boil. Season with salt and sugar, sprinkle with plenty of ground pepper, reduce the heat to medium, cover with a lid and cook 10 - 15min, or until the pasta is half hard. When the pasta is ready, mix in the soft cheese and mix thoroughly, and sprinkle the top with grated cheddar cheese, then cover and set aside until serving. For the salsa, cut the tomatoes into small cubes, thinly slice the other onion, and cut the remaining green chilli into rings. Put in a bowl, sprinkle with white wine vinegar, a little olive oil, season with salt, ground pepper and sugar, then mix.
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