Three Cheese Conchiglie Al Forno with Garden Fresh Salad

Deep in the heart of Italy, where pasta-making is an art form passed down through generations, this luxurious three-cheese conchiglie recipe transforms simple ingredients into a masterpiece of comfort food. The shell-shaped pasta, known as conchiglie, is particularly suited for this dish as its ridged exterior and hollow center capture the rich, velvety cheese sauce perfectly.

The Art of Italian Pasta al Forno

Pasta al forno (baked pasta) holds a special place in Italian cuisine, traditionally prepared for Sunday family gatherings and celebrations. This version elevates the classic with a trio of carefully selected cheeses, each bringing its unique character to create a harmonious blend of flavors and textures.

Main Dish Ingredients

For the Pasta:

• 300g (10.5 oz) Conchiglie-Rigate pasta
• 40g (3 tablespoons) unsalted butter
• 30g (¼ cup) all-purpose flour
• 500ml (2 cups) whole milk
• 300g (3 cups) hard mozzarella cheese, freshly grated
• 100g (1 cup) aged cheddar cheese, freshly grated
• 50g (½ cup) Parmigiano-Reggiano, freshly grated
• 1 tablespoon (15ml) vegetable oil
• Sea salt and freshly ground black pepper to taste

Garden Fresh Salad Ingredients

• ½ head iceberg lettuce (about 300g/10.5 oz)
• 1 medium sweet pepper (about 120g/4 oz)
• 100g (3.5 oz) crisp pickled cucumbers
• 70g (½ cup) ripe cherry tomatoes
• 100g (⅔ cup) sweet corn kernels
• 2 tablespoons (30ml) extra virgin olive oil
• Sea salt and freshly ground black pepper to taste

Detailed Instructions

Preparing the Pasta

1. Begin by preheating your oven to 350°F (175°C). Position the rack in the middle.
2. Bring a large pot of water to a rolling boil. Add a generous amount of salt – the water should taste like the sea.
3. Cook the conchiglie according to package instructions until al dente (typically 8-10 minutes). Remember, the pasta will continue cooking in the oven.

Creating the Perfect Cheese Sauce

1. While the pasta cooks, begin the béchamel cheese sauce:

• Melt the butter in a large, heavy-bottomed saucepan over medium heat
• Once melted, add the flour to create a roux
• Whisk continuously for 1-2 minutes to cook out the raw flour taste
• The roux should be blonde in color and smell slightly nutty

1. Incorporate the milk:

• Gradually add the warm milk while whisking constantly
• Continue whisking until the sauce is smooth and free of lumps
• Cook for about 5 minutes until the sauce coats the back of a spoon

1. Add the cheeses:

• Remove the pan from heat
• Add ¾ of the grated cheeses, reserving the remainder for topping
• Stir until completely melted and smooth
• Season with salt and freshly ground black pepper

Assembly and Baking

1. Drain the pasta, reserving ½ cup of cooking water.
2. Combine the pasta with the cheese sauce, adding a splash of reserved pasta water if needed to achieve the desired consistency.
3. Transfer to a large baking dish, spreading evenly.
4. Sprinkle with remaining cheese mixture.
5. Bake for 20-25 minutes until golden brown and bubbling around the edges.

Preparing the Fresh Garden Salad

1. While the pasta bakes, prepare the salad:

• Wash and dry all vegetables thoroughly
• Cut iceberg lettuce into bite-sized pieces
• Dice sweet pepper into small, uniform pieces
• Slice pickled cucumbers
• Halve cherry tomatoes
• Drain corn kernels well

1. Just before serving:

• Combine all prepared vegetables in a large bowl
• Drizzle with extra virgin olive oil
• Season with salt and pepper
• Toss gently to combine

Pro Tips for Perfect Results

• Grate the cheese fresh for the best melting properties
• Reserve some pasta water before draining to adjust sauce consistency
• Let the baked pasta rest for 5 minutes before serving
• Dress the salad just before serving to maintain crispness

Nutrition Information

(Per serving, serves 6)

Pasta:

• Calories: 580
• Protein: 28g
• Carbohydrates: 45g
• Fat: 32g
• Fiber: 2g

Salad:

• Calories: 85
• Protein: 2g
• Carbohydrates: 8g
• Fat: 5g
• Fiber: 3g

Storage and Reheating

The baked pasta can be refrigerated for up to 3 days. Reheat in a 350°F (175°C) oven until hot throughout. For best results, prepare the salad fresh just before serving.

This combination of creamy, cheesy pasta and crisp, fresh salad creates a perfectly balanced meal that honors both Italian tradition and modern taste preferences. The contrast between the warm, comforting pasta and the cool, refreshing salad makes every bite a delightful experience.