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Heat 3 tbsp olive oil in a pan and fry the finely chopped onions with 1 tsp salt until softened
Add 1 tsp finely grated garlic, 1 tsp ground cumin, ½ tsp ground cinnamon, 1 tsp pul biber, 1 tsp dried mint, and 1 tsp paprika to the onions
Stir in 2 tbsp Mutti Double Concentrate tomato purée and cook for a minute
Add 500g minced meat and cook until browned
Pour in 1 x 400g can Mutti Polpa, ½ tsp ground black pepper, and 2 bay leaves
Add 100ml milk and simmer until the sauce thickens
Stuff the cooked Conchiglioni pasta shells with the meat mixture
Arrange stuffed shells in a baking dish and pour over 1 x jar Mutti Passata mixed with 500ml stock
Bake in the oven until golden and bubbling
For the garlic yoghurt: mix 1 large finely grated garlic clove with 150g natural yoghurt and ½ tsp sea salt flakes
For the chilli butter: melt 50g unsalted butter with 1 tbsp extra virgin olive oil, 1 tbsp Mutti Double Concentrate tomato purée, 1 tsp pul biber, and 1 tsp dried mint
Serve the baked pasta shells topped with garlic yoghurt and drizzled with chilli butter