Categories
Italian Main Course Recipes

Conchiglie al Forno (Shell-sanga)

When looking for a hearty dish to serve at a party (or when you have an army of teens to feed) I turn to this no-fail pasta recipe.  I have nicknamed it Shell-sagna since it is closely related to baked lasagna, except it’s a bit easier to prepare and serve. 

Conchiglie al Forno (Shell-sagna)

An easier spin on lasagna and a hearty crowd-pleaser.
Prep Time20 mins
Servings: 10
Calories: 330kcal
Author: Kevin Lamoureux

Ingredients

  • 4 cups Bolognaise sauce *
  • 2 cups passata or crushed tomatoes
  • 6 cups dry large shell pasta
  • 3 cups grated marble cheddar cheese mild or medium
  • 2 cups grated mozzarella cheese
  • 1 tsp chili flakes
  • 1 tsp dried oregano
  • ½ tsp garlic powder
  • ½ tsp salt

Instructions

  • Preheat oven to 375°F.
  • Cook the paste as per package instructions (boil about 10 minutes), drain and set aside
  • Combine the Bolognaise sauce and the passata, herbs and spices
  • Spray a medium roast pan (about 1 gallon or 4 litres) with non-stick spray
  • Spread a layer of sauce on the bottom of the pan
  • Cover with a layer of the pasta
  • Sprinkle a layer of cheese
  • Repeat this process ending with a layer of cheese on the top
  • Cover and bake about 60 minutes at 375°F
  • Remove from oven, keep covered and let stand at least 10 minutes before serving.

Notes

While you could go through the extra steps of making a Bolognaise sauce before making this, many cooks make a really big pot then freeze batches. Alternatively, pick up some fresh store-made sauce.

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