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 nick named 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)
2016-02-21 13:36:24
Serves 10
An easier spin on lasagna and a hearty crowd-pleaser.
Prep Time
20 min
Cook Time
1 hr
Nutrition Facts
Serving Size
119g
Servings
10
Amount Per Serving
Calories 330
Calories from Fat 148
% Daily Value *
Total Fat 17g
26%
Saturated Fat 10g
51%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 53mg
18%
Sodium 518mg
22%
Total Carbohydrates 26g
9%
Dietary Fiber 2g
6%
Sugars 2g
Protein 18g
Vitamin A
12%
Vitamin C
5%
Calcium
38%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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 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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