Cheesy conchiglie pasta al forno (baked pasta shells).

Method5 steps · about 45 min

1. 1

   Step 1: Choose either ready-made or homemade béchamel. For ready-made sauce, use 17 oz and skip this cooking step. For homemade sauce, melt the 3.5 oz béchamel butter over moderate heat, gradually stir in 3.5 oz flour to make a smooth roux, then gradually whisk in the 950 ml milk. Add 1 pinch salt and stir until thickened. Add a little extra milk only if too thick. Set aside and let the homemade sauce cool before adding eggs in step 3.

   Uses 3.5 ounces butter · 3.5 ounces all purpose flour · 950 ml milk for homemade béchamel · 1 pinch salt · Extra milk only if too thick

   
2. 2

   Step 2: Put a pot of water on to boil for the pasta. Add salt once it starts to boil and bring to the boil again. Cook the pasta a little less than al dente, according to the instructions on the packet. When the pasta is ready, drain and rinse under cold running water so that it doesn’t continue cooking.

   Uses 14 ounces pasta shells (conchiglie) · Water for boiling and cold rinsing · Salt for pasta water

3. 3

   Step 3: Put the cooled (or ready made) béchamel (17 oz) in a bowl with the eggs (2) and 1/3 of Parmigiano Reggiano/grana, add salt, pepper and mix with a whisk. Add the cooked pasta shells to the bowl and mix gently.

   Uses All cooled homemade béchamel, if that route was chosen · 17 oz ready-made béchamel instead of homemade · 2 eggs · One third of the 3.5 oz grated hard-cheese supply · Salt to taste for sauce · black pepper (to taste) · All drained and cooled pasta shells

   
4. 4

   Step 4: Coarsely grate the fontina; butter your oven dishes/dish and make a layer of the pasta with sauce in the bottom. Cover with grated fontina and add another layer of pasta and then fontina. When you have used up all the pasta and fontina, cover the top with the remaining grana or Parmigiano. Add a few flakes of butter to the top.

   Uses All pasta and egg-béchamel sauce · 6 ounces fontina cheese (grated or vegetarian melting cheese) · Butter as needed to grease the dish and a few flakes for topping · Remaining two thirds of the 3.5 oz hard-cheese supply

5. 5

   Step 5: Bake at 180 ° C (356°F) for 25 minutes, until a golden crust has formed on the surface of the pasta. Serve immediately while the sauce is creamy.

   Bake pasta · 25 minUses All assembled layered shells, cheeses and butter