Comfort
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
- 400 g Cibo di Italia Conchiglie Rigate
- 800 g chopped tomatoes — two 400g tins
- 3 tbsp olive oil
- 1 piece medium onion — finely chopped
- 3 pieces garlic cloves — finely chopped
- 2 tbsp tomato paste
- 150 ml cooking cream
- 250 g ricotta
- 200 g fresh mozzarella — torn
- 60 g parmesan — finely grated
- 1 piece small handful basil — leaves torn
- to taste salt and black pepper
Method
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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
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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
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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
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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.
Nutrition
Scaled to your servings
- 842kcalCalories42%
- 82.9gCarbohydrate32%
- 37.5gProtein75%
- 39.8gFat57%
The pasta we used
Cibo di Italia Conchiglie Rigate
500g · Cooks in 10–12 minutes · Serves ~5
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