Conchigliette Al Forno Recipe

Cooking Directions

• STEP 1.Preheat the oven to 375°F (190°C).
• STEP 2.Cook the conchigliette pasta according to the package instructions until al dente.
• STEP 3.In a large saucepan, heat olive oil over medium heat. Add minced garlic and cook until fragrant.
• STEP 4.Add crushed tomatoes, tomato paste, dried oregano, dried basil, salt, and pepper to the saucepan. Simmer for 10 minutes.
• STEP 5.In a large mixing bowl, combine the cooked pasta and the tomato sauce. Mix well to coat the pasta evenly.
• STEP 6.Transfer the pasta mixture to a baking dish and spread it out evenly.
• STEP 7.Sprinkle shredded mozzarella cheese and grated Parmesan cheese over the pasta.
• STEP 8.Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and golden brown.
• STEP 9.Remove from the oven and let it cool for a few minutes before serving.
• STEP 10.Serve hot and enjoy!

Cooking Tips

• You can add cooked ground beef or Italian sausage to the tomato sauce for extra flavor and protein.
• Feel free to add other vegetables like bell peppers, mushrooms, or spinach to the sauce for added nutrition.
• If you prefer a crispy top, broil the dish for a few minutes after baking.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, simply place the leftovers in a baking dish and bake in a preheated oven at 350°F (175°C) until heated through.

Storage and Serving

• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, simply place the leftovers in a baking dish and bake in a preheated oven at 350°F (175°C) until heated through.
• Serve the conchigliette al forno hot as a main dish with a side salad or garlic bread.
• It also makes a great side dish for grilled meats or roasted vegetables.