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. 

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Conchiglie al Forno (Shell-sagna)

An easier spin on lasagna and a hearty crowd-pleaser.

Prep Time20 minutes 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.