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Baked pasta shells · GialloZafferano.com

• 0:00
  Speaker 1: Baked conquilia pasta is a classic Southern Italian comfort dish.
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  Speaker 1: Tender pasta shells hold a rich tomato sauce, melting mozzarella,
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  Speaker 1: and fresh herbs. In the oven. Everything becomes bubbly and
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  Speaker 1: golden with a crispy, inviting top. For about five servings.
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  Speaker 1: You need prep time ten minutes, cook thyme fifty five minutes.
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  Speaker 1: Ingredients conquilia pasta four hundred grams can tomatoes chopped, three
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  Speaker 1: hundred grams tomato pure or pasata, one hundred grams mozzarella, cheese,
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  Speaker 1: three hundred grams yellow onions, one hundred grams fresh basil
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  Speaker 1: to taste, fresh chives to taste, Extra vagin olive oil
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  Speaker 1: thirty grams about two tablespoons fine salt to taste, black
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  Speaker 1: pepper to taste. First, prepare the sauce. Chop the yellow
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  Speaker 1: onion finely. Heat a drizzle of extra vagin olive oil
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  Speaker 1: in a pan over medium low heat. Add the chopped onion.
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  Speaker 1: Let the onion soften and turn golden for about ten minutes,
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  Speaker 1: steering from time to time. When the onion is soft
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  Speaker 1: and golden, add the chopped can tomatoes. Add the tomato
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  Speaker 1: puree or pasata. Add fine salt to taste. Stir well,
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  Speaker 1: cover the pen with a lid. Let the sauce cook
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  Speaker 1: over medium heat for about thirty minutes. While the sauce cooks,
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  Speaker 1: prepare the other ingredients. Cut the mozzarella into small cubes. Finally,
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  Speaker 1: chop the chives. Cut the basil into very thin strips.
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  Speaker 1: Bring a large pot of water to a boil. When
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  Speaker 1: the sauce is almost ready, salt the boiling water. Add
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  Speaker 1: the conchuilia pasta. Cook the pasta for one minute less
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  Speaker 1: than the time indicated on the package. When the sauce
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  Speaker 1: has finished cooking, add one ladle of the pasta cooking
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  Speaker 1: water to the sauce to loosen it. Turn off the
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  Speaker 1: heat under the sauce. Drain the pasta shells. Transfer the
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  Speaker 1: drained pasta into the pan with the tomato sauce. Mix
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  Speaker 1: well so that all the shells are coated with sauce.
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  Speaker 1: Add a drizzle of extra vagin olive oil. Add black
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  Speaker 1: pepper to taste. Add the chopped basil and most of
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  Speaker 1: the chopped chives, keeping a small amount of chives aside
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  Speaker 1: for the final garnish. Steer in almost all of the
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  Speaker 1: cubed mozzarella, reserving a small portion for the top. Mix
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  Speaker 1: everything carefully so that the mozzarella and herbs are evenly distributed.
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  Speaker 1: Pour the dressed pasta into an ovenproof dish, Spread it
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  Speaker 1: out evenly, distribute the remaining mozzarella cubes over the surface.
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  Speaker 1: Preheat the oven grill to four hundred and forty six
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  Speaker 1: degrees fahrenheit. Place the dish under the grill. Bake for
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  Speaker 1: about fifteen minutes until the surface is nicely gratinated, bubbly,
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  Speaker 1: and golden. Remove the dish from the oven. Garnish the
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  Speaker 1: top with the reserved chopped chives. Serve the baked pasta
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  Speaker 1: shells hot with the creamy cheesy sauce held inside the
• 3:17
  Speaker 1: ridged conchilia for a rich and satisfying bite.