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.
Servings: 10
Calories: 330kcal
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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