Conchiglioni Pasta with Mushroom Ragu

Serves 4

350g conchiglioni pasta
2tbsp olive oil
250g white mushrooms, sliced
300g minced beef
1 onion, peeled and chopped
2 cloves garlic, peeled and crushed
150ml red wine
2tbsp tomato puree
3tbsp chopped fresh oregano
salt and pepper
150ml half fat cream
125g light Mozzarella cheese
2tbsp freshly grated Parmesan

Cook the pasta in boiling, salted water for 15 mins or according to packet instructions.  Drain, then tip into a large ovenproof dish.
Meanwhile, heat 1/2 the oil, add the mushrooms and cook over high heat for 6-8 mins, stirring occasionally until nicely browned.  Transfer to a plate.
Add the remaining oil to the pan and cook the mince, onion and garlic for 5 mins until browned.
Add the red wine, tomato puree, oregano and plenty of seasoning.  Bring to the boil, stirring well, then simmer for 4 mins or until reduced.  Add the cream and mushrooms and simmer for a further 5 mins.
Spoon the mince over the pasta shells and mix.  Scatter over the cheeses and grill for 3 mins or until the top is golden brown.