Cheesy conchiglie pasta al forno (baked pasta shells).
User Reviews
5.0
132 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
20 mins
-
Total Time
45 mins
-
Servings
4
-
Calories
735 kcal
-
Course
Main Course
-
Cuisine
Italian
Cheesy conchiglie pasta al forno (baked pasta shells).
Report
This delicious Italian baked pasta shells recipe is made with bechamel sauce, fontina and grated grana! This Italian mac and cheese is so creamy and cheesy and easy to make! Perfect for weeknights and entertaining.
Share:
Ingredients
- 14 ounces pasta shells conchiglie
- 6 ounces fontina cheese grated or vegetarian melting cheese
- 3.5 ounces Parmigiano Reggiano or grana grated or vegetarian hard cheese
- 2 eggs
- 17 ounces béchamel (white sauce) if using ready made
- salt for pasta and to taste
- black pepper to taste
- butter as required
If making your own béchamel
- 3.5 ounces butter
- 3.5 ounces all purpose flour
- 1 pinch salt
- 2 pints milk
Instructions
Homemade white sauce (béchamel)
- In a saucepan let the butter melt over a moderate flame. Add the flour a little at a time, stir carefully and make sure any lumps of flour dissolve until you have a smooth roux. Then pour in the milk a little at a time, continuing to stir until it starts to thicken. Add a pinch of salt. Continuing stirring until the béchamel is thick enough. If it gets too thick you can add more milk. Set aside and allow to cool.
Cook the pasta
- Put a pot of water on to boil for the pasta. Add salt once it starts to boil and bring to the boil again. Cook the pasta a little less than al dente, according to the instructions on the packet. When the pasta is ready, drain and rinse under cold running water so that it doesn’t continue cooking.
Finish the dish
- Put the cooled (or ready made) béchamel in a bowl with the eggs and ⅓ of Parmigiano Reggiano/grana, add salt, pepper and mix with a whisk. Add the cooked pasta shells to the bowl and mix gently.
- Coarsely grate the fontina; butter your oven dishes/dish and make a layer of the pasta with sauce in the bottom. Cover with grated fontina and add another layer of pasta and then fontina. When you have used up all the pasta and fontina, cover the top with the remaining grana or Parmigiano. Add a few flakes of butter to the top.
- Bake at 180 ° C (356°F) for 25 minutes, until a golden crust has formed on the surface of the pasta. Serve immediately while the sauce is creamy.
Notes
- If you want to use a different type of pasta to make this cheesy baked pasta, then I’d recommend pasta tubes like mezze maniche or penne.
- If you can’t find fontina, you can use another good melting cheese such as mild provolone, gruyere or gouda! For US readers: apparently the fontina available in US is mostly Danish and is milder than Italian fontina!
- To make this recipe vegetarian replace the Parmigiano or grana and the Fontina with a vegetarian cheeses as the former are made with animal rennet. Vegetarian versions are available on the market.
Nutrition Information
Show Details
Calories
735kcal
(37%)
Carbohydrates
81g
(27%)
Protein
39g
(78%)
Fat
27g
(42%)
Saturated Fat
15g
(75%)
Polyunsaturated Fat
2g
Monounsaturated Fat
7g
Trans Fat
0.01g
Cholesterol
162mg
(54%)
Sodium
821mg
(34%)
Potassium
482mg
(14%)
Fiber
3g
(12%)
Sugar
9g
(18%)
Vitamin A
896IU
(18%)
Calcium
709mg
(71%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 735 kcal
% Daily Value*
| Calories | 735kcal | 37% |
| Carbohydrates | 81g | 27% |
| Protein | 39g | 78% |
| Fat | 27g | 42% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 162mg | 54% |
| Sodium | 821mg | 34% |
| Potassium | 482mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 9g | 18% |
| Vitamin A | 896IU | 18% |
| Calcium | 709mg | 71% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
132 reviews
Excellent
Other Recipes
You'll Also Love
Easy Baked Tagliatelle Pasta with Fontina Cheese.
Mediterranean, Italian, Aosta Valley
0.0
(0 reviews)
