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)

Kevin Lamoureux

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

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Prep Time 20 minutes mins

Cook Time 1 hour hr

Course Main Course

Cuisine Italian American

Servings 10

Calories 330 kcal

Ingredients

  

• 6 cups large shell pasta uncooked
• 1 tbsp olive oil
• 2 tbsp fresh garlic minced
• 3½ cups diced tomatoes fresh or canned
• 3½ cups passata, crushed tomatoes or tomato sauce
• 1 tsp chili flakes
• ½ tsp black pepper
• ½ tsp salt
• 1 tbsp dried oregano
• 1 tsp Italian seasoning
• 1 cup pasta water
• 2 cups grated cheddar cheese or similar cheese
• 2 cups grated mozzarella cheese
• ½ cup grated Parmesan cheese
• ¼ cup fresh parsley chopped (for garnish)

Instructions

 

• Preheat oven to 400°F.
• Cook the paste as per package instructions (boil about 10 minutes), save one cup of the pasta water, drain in colandar and set aside
• Heat the oil in a large pot (I use the pot that you cooked the pasta in) then heat the garlic for about 30 seconds.
• Stir in the diced tomatoes, herbs and spicestom. Heat for a minute or so then add the tomato sauce and pasta water then bring to a simmer.
• Stir the pasta into the sauce mixture then remove from the heat.
• 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 the oven, keep covered and let stand at least 10 minutes before serving.

Notes

Garnish with fresh parsley.

Keyword cheese, pasta, tomato