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Conchiglie, which translated from the Italian means shells which is what the pasta looks like and makes for or a great wintery change from lasagna. Start by par cooking the shells for 8 minutes, drain. Then layer in a small baking dish, starting with some bechamel and some bolognese sauce followed by the empty shells. Then fill each shell with some bolognese sauce, top the whole lot with more bechamel some grated mozzarella and some grated Parmesan. Bake for 25 minutes till bubbling and gooey!

For something different make a mixture of pan fried mushrooms and ricotta cheese for a vegetarian alternative

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