Conchiglie Gratinate (Baked Pasta Shells in a Cheese Sauce with Salami)

Gino D'Acampo combines a trio of Italian cheeses with spicy salami and conchiglie shell pasta to make a delicious, yet simple bake
By Gino D'Acampo
Conchiglie Gratinate (Baked Pasta Shells in a Cheese Sauce with Salami)
  • Rating:
  • Serves: 4
  • Cook Time: 25 minutes
  • Prep Time: 15 minutes
  • Effort: easy

Ingredients

  • 500 g dry conchiglie pasta
  • 50 g butter, (if needed)
  • 200 g full-fat cream cheese
  • 200 g mozzarella, chopped
  • 100 g grated parmesan
  • 125 ml milk
  • 150 g sliced spicy salami
  • 3 tbsp roughly chopped flat leaf parsley
  • salt and black pepper

Method

1. Preheat the oven to 180C/gas 4.

2. Cook the pasta in boiling salted water until al dente, according to the manufacturer's instructions.

3. Drain the pasta and return to the saucepan. Stir in the butter, soft cheese, mozzarella and half of the Parmesan.

4. Mix well, before pouring in the milk. Stir over a low heat to make a creamy texture. Add the salami, season with salt and pepper, and stir in the parsley.

5. Transfer the pasta mixture to a large baking tray, sprinkle over the remaining Parmesan and bake for 15 minutes until the top is golden and crisp. Serve hot.

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