Conchiglie Al Forno Recipe with Carrots and Basil

Name: Conchiglie Al Forno Recipe with Carrots and Basil
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 3
Cuisine: Italian Recipes
Ingredients: 450 grams Conchiglie Pasta; 4 tablespoons Butter (Unsalted); 3 cloves Garlic grated; 3 null Carrots (Gajjar) diced small and steamed al dente; 2 cups Fresh cream (I used amul cream); 1/2 cup Parmigiano reggiano cheese freshly grated; 1/2 cup Cheddar cheese shredded; 200 grams Ricotta Cheese or paneer cut into cubes; null Basil leaves small bunch, roughly chopped

Archana Doshi

June 6, 2017

498 Ratings

Conchiglie Al Forno Recipe with Carrots and Basil

Time:Prep: 20 M|Cook: 30 M|Total: 50 M

Makes:3 Servings

Meal:Main Course

Cuisine:Italian Recipes

Conchiglie, commonly known as "shells" or "seashells" is a type of pasta made from durum wheat and Al Forno is an Italian word that means "food that is baked in the oven". The Conchiglie Al Forno Recipe with Carrots and Basil is a fairly simple and quick recipe to make that I learnt from one of my recent trips to Italy. I was fascinated with the amount of cream and cheese that went into making this dish. Although we don't get many of the cheeses in India, I have made of of ingredients that are available locally.

The best part of the Conchiglie Al Forno is that it makes a Chilled Spinach And Cucumber Soup Recipe for a weeknight dinner with family.

If you like this recipe, try more recipes like

The best part of the Conchiglie Al Forno is that it makes a Chilled Spinach And Cucumber Soup Recipe for a weeknight dinner with family.

If you like this recipe, try more recipes like

Ingredients

450 grams Conchiglie Pasta

4 tablespoons Butter (Unsalted)

3 cloves Garlic, grated

3 Carrots (Gajjar), diced small and steamed al dente

2 cups Fresh cream, (I used amul cream)

1/2 cup Parmigiano reggiano cheese, freshly grated

1/2 cup Cheddar cheese, shredded

200 grams Ricotta Cheese, or paneer cut into cubes

Basil leaves, small bunch, roughly chopped

Instructions for Conchiglie Al Forno Recipe with Carrots and Basil

Preheat the oven to 200 C.

To begin making the Conchiglie Al Forno Recipe with Carrots and Basil, we will first cook the pasta as per the package instruction until al dente. Once cooked, drain the pasta from the water and drizzle some olive oil and keep aside.

In a heavy bottomed pan; add in 2 tablespoons of olive oil, the grated garlic and saute for a few seconds.

As soon as the aromas from the garlic start coming through, add in the cream and the parmesan cheese and give the cheese a quick boil. Stir in the chopped basil leaves.

Next stir in the steamed carrots and the cooked pasta and give the Conchiglie pasta a good boil. once you notice the pasta bubbling in the creamy cheese sauce, transfer the pasta into a baking dish, stir in the riccotta cheese and finally top the sharp cheddar cheese on the top.

Place the Conchiglie pasta in the oven and bake for about 7 to 8 minutes until you notice the pasta bubbling and the the top has turned golden brown.

Remove the pasta from the oven and stir.

Serve the Conchiglie Al Forno with Carrots and Basil for a quick weeknight dinner with Chilled Spinach And Cucumber Soup Recipe or even for parties with friends and family.

Note: When I make it for lunch box, I dont bake the Conchiglie pasta, I simply stir fry it in the sauce and once the pasta is well coated I serve it. Infact this can be done for busy weeknight dinners too.