Baked
Cheesy Conchiglie Casserole
Big ridged shells turn into little cheese pockets in this family-pleaser. Cibo di Italia Conchiglie Rigate are baked in a creamy tomato sauce with three cheeses melting into every shell. Friday-night comfort, no debate.
Ingredients
- 400gCibo di Italia Conchiglie Rigate
- 800gchopped tomatoes — two 400g tins
- 3tbspolive oil
- 1piecemedium onion — finely chopped
- 3piecesgarlic cloves — finely chopped
- 2tbsptomato paste
- 150mlcooking cream
- 250gricotta
- 200gfresh mozzarella — torn
- 60gparmesan — finely grated
- 1piecesmall handful basil — leaves torn
- to tastesalt and black pepper
Method
Step 1.Heat the oven to 200°C fan. Cook the conchiglie in 4 litres of salted water for 7 minutes — under al dente, since it finishes in the oven. Drain.
7 min
Step 2.Warm the olive oil in a wide pan. Add the onion with a pinch of salt and cook 6 minutes until soft and translucent.
6 min
Step 3.Stir in the garlic and tomato paste; cook 90 seconds until fragrant.
2 min
Step 4.Pour in both tins of tomatoes plus half a tin of water. Simmer 8 minutes until thickened. Stir in the cream and season generously.
9 min
Step 5.Fold the drained conchiglie through the sauce until every shell is dressed.
1 min
Step 6.Scrape half the pasta into a 2-litre baking dish. Dollop over half the ricotta and scatter half the mozzarella. Repeat with the rest. Finish with all the parmesan.
3 min
Step 7.Bake for 22 minutes until the top is golden and the sauce bubbles up the sides.
22 min
Step 8.Rest for 5 minutes. Scatter with basil and a grind of black pepper to serve.
5 min
Goes well with
Cold tamarind cooler with mint and a slice of lime.
A green salad with olive oil, lemon and a few shaved radishes.
Cannoli, or vanilla ice cream with chocolate sauce.
The pasta we used
Cibo di Italia Conchiglie Rigate
500g · Cooks in 10–12 minutes · Serves ~5
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