Cheesy conchiglie pasta al forno (baked pasta shells).
User Reviews
5
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Prep Time
20 mins
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Cook Time
25 mins
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Total Time
45 mins
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Servings
4
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Calories
735 kcal
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Course
Main Course
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Cuisine
Italian
Cheesy conchiglie pasta al forno (baked pasta shells).
Description
Cheesy conchiglie pasta al forno combines conchiglie pasta shells with a creamy béchamel sauce and two types of cheese: fontina for melting and Parmigiano Reggiano for sharpness and aroma. The béchamel is either homemade by blending butter, flour, and milk into a smooth white sauce or used pre-made. The pasta is cooked slightly less than al dente to maintain its structure during baking. Eggs and some Parmigiano cheese are whisked into the cooled béchamel before folding in the pasta shells with salt and pepper. The mixture is then transferred to a baking dish, topped with more cheese, and baked until golden and bubbling.
This dish has a smooth, creamy texture with the contrasting shapes of the pasta shells holding onto the sauce. It develops a delicate golden crust on top while staying moist inside. The cheeses provide a mild buttery and nutty flavor that melds with the sauce and pasta to create a comforting baked meal suitable for family dinners.
For variations, you can swap pasta shapes such as mezze maniche or penne, which also hold sauce well. Substitute fontina with mild provolone, gruyere, or gouda if preferred. Vegetarian options are possible by choosing cheeses made without animal rennet. The recipe can be prepped ahead by making the béchamel first, but bake just before serving to keep the top crust crisp and the interior creamy.
Ingredients
- 14 ounces pasta shells conchiglie
- 6 ounces fontina cheese grated or vegetarian melting cheese
- 3.5 ounces Parmigiano Reggiano cheese grated or vegetarian hard cheese, or grana cheese
- 2 egg
- 17 ounces béchamel 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
- Switch to pasta tubes like mezze maniche or penne if conchiglie is unavailable.
- Fontina substitutes include mild provolone, gruyere, or gouda cheeses for melting.
- Use vegetarian-friendly cheeses made without animal rennet to make this dish vegetarian.
- If you use ready-made béchamel, check seasoning before mixing with eggs and pasta.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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