Conchiglie al Forno (Shell-sagna)
An easier spin on lasagna and a hearty crowd-pleaser.
Servings 10
Calories 330kcal
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.