Preheat your oven to 180°C/160°C Fan/Gas 4. Place a large frying pan sprayed with low calorie cooking spray over a high heat. Add the onion, celery, carrot, garlic, chestnut mushrooms and beef mince and stir-fry for 6-7 minutes.
Add the passata, tomato purée, stock, and dried herbs and bring to the boil. Season well, reduce the heat to medium, cover and cook for 20-30 minutes, stirring occasionally
Meanwhile, cook the conchiglioni according to the packet instructions, then drain.
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. Bake for 25-30 minutes, or until bubbling, and serve. -
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