Today we look at a very easy yet delicious pasta recipe. In the UK, people are very fond of pasta bake and it is a cheap and cheerful way to dress pasta in a cheesy sauce and bake it, turning it into a wholesome dinner dish. Rather than using standard pasta, however, this recipe uses conchiglioni, a large shell-shaped pasta you can easily find in most supermarket nowadays. Faithful to the tradition, this pasta bake recipe is full of cheese, in the form of the comforting Parmigiano Reggiano and the salty Pecorino. Don’t worry, though, as you can easily substitute with your favourite cheese. A good mature cheddar or a soft Emmentaler would do this recipe justice too.
If you don’t want to use cooked ham, bacon (unsmoked, non streaky) is also a good choice. Alternatively, you could try and use Parma ham, sausages or leave the pig component out altogether and make it a vegetarian dish instead. This recipe is also very handy as it can be assembled the day before, then all you need to do is continue from step 8 the day you want to bake it. It also lends itself to freezing quite beautifully.
- 300g conchiglioni (pasta shells)
- 2 garlic cloves
- 500g chestnut mushrooms
- 150g cooked ham, diced
- 2 courgettes
- 100g Parmigiano Reggiano, grated
- 50g Pecorino, grated
- olive oil
Ingredients (for the béchamel sauce)
- 500ml whole milk
- 50g unsalted butter
- 50g plain flour
- Start by making the béchamel sauce. Melt the butter in a heavy bottomed saucepan over a medium heat, then take off the heat and whisk in the flour until you can’t see any more lumps. Put the saucepan back on the heat and gently cook until the flour slightly darkens in colour (the roux stage).
- Slowly start feeding in the milk and mix continuously to prevent large lumps from forming at the bottom of the saucepan. Always stirring with a wooden spoon, cook the sauce until it thickens and it covers the back of the spoon. Transfer to a jug, cover with clingfilm to prevent a skin forming and leave to cool.
- To make the filling, start by finely chopping the mushrooms and the garlic. Add them to a large pan with 8 tbsp of olive oil and cook over a high heat until nicely browned. Turn off the heat and add 2 tbsp chopped parsley. Stir that in, then leave aside to cool.
- Dice the courgettes and ham, then gently fry over medium heat in a saucepan with a drizzle of olive oil. Season with salt and pepper, then set aside.
- Transfer all but a couple of tablespoon of the mushroom mixture to the bowl of a food processor fitted with the blade attachment, then add the courgette and ham mixture, half of the béchamel sauce, half the grated Parmigiano and the grated Pecorino. Pulse a couple of times to obtain a coarse but blended mixture.
- In the meantime, cook the pasta shells according to packet instructions, but drain them when they are slightly harder than al dente. They will cook in the sauce later on. Set them aside and drizzle them lightly with olive oil to stop them sticking.
- Fill the conchiglioni with the coarse mixture, then lay them side by side in an oiled oven dish.
- Mix the leftover béchamel sauce with the mushrooms you kept aside, then spread that on top. Spread the remaining Parmigiano on top, then grill in the oven for about 10 minutes or just until the top is golden.