Ingredients

For the Three-Cheese Baked Conchiglie

• 300 g Conchiglie-Rigate pasta
• 40 g butter
• 30 g all-purpose flour
• 500 ml milk
• 300 g hard mozzarella cheese, grated
• 100 g hard cheddar cheese, grated
• 50 g hard Parmesan cheese, grated
• Vegetable oil, for greasing
• Salt and ground black pepper, to taste

For the Crisp Garden Salad

• ½ head iceberg lettuce, chopped
• 1 raw sweet bell pepper, thinly sliced
• 100 g pickled cucumbers, sliced
• 70 g cherry tomatoes, halved
• 100 g canned corn, drained
• Vegetable oil, for dressing
• Salt and ground black pepper, to taste

Instructions

Preparation Time: 20 minutes
Cooking Time: 30 minutes
Total Time: 50 minutes
Servings: 4
Calories per serving: ~700 kcal

Step-by-Step Instructions

Step 1: Prepare the Conchiglie Pasta

1. Preheat the oven to 180°C (350°F). Grease a baking dish lightly with vegetable oil.
2. Bring a large pot of salted water to a boil. Add the Conchiglie pasta and cook according to package instructions until it’s al dente. Drain the pasta, drizzle with a bit of oil to prevent sticking, and set aside.

Step 2: Make the Cheese Sauce 3. In a medium saucepan, melt the butter over medium heat. Once melted, add the flour and whisk continuously to form a smooth paste, or roux. Continue cooking for 1-2 minutes until it turns a light golden color. 4. Gradually add the milk, whisking constantly to avoid lumps. Continue cooking until the sauce thickens and coats the back of a spoon. 5. Season the sauce with salt and black pepper to taste. Then, add half of the grated mozzarella, cheddar, and Parmesan cheeses, stirring until they’re fully melted and the sauce is smooth.

Step 3: Assemble and Bake 6. Add the cooked pasta to the cheese sauce and mix until the pasta is evenly coated. 7. Transfer the pasta mixture to the prepared baking dish. Sprinkle the remaining cheeses on top for an extra layer of cheesy goodness. 8. Bake in the preheated oven for 20 minutes, or until the cheese is bubbly and golden brown on top.

Step 4: Prepare the Crisp Garden Salad 9. While the pasta is baking, prepare the salad. In a large salad bowl, combine the chopped iceberg lettuce, sweet bell pepper, pickled cucumbers, cherry tomatoes, and canned corn. 10. Drizzle with a small amount of vegetable oil and season with salt and ground black pepper. Toss gently to combine.

Step 5: Serve 11. Serve the hot, bubbling Three-Cheese Baked Conchiglie alongside the fresh, crisp garden salad. Enjoy immediately for the best flavor and texture!

Why This Recipe is Timeless

This Three-Cheese Baked Conchiglie with Crisp Garden Salad is a timeless recipe because it combines the best of creamy comfort food with fresh, vibrant vegetables. Baked pasta dishes have been a staple of home-cooked meals for generations, with their indulgent layers of sauce and cheese bringing people together around the table. The addition of mozzarella, cheddar, and Parmesan cheese ensures a balanced flavor profile, with each cheese offering its unique texture and taste to create a complex, gooey, and delightful experience. Paired with a crisp, refreshing salad, this recipe is both filling and satisfying, while the salad adds a light and healthy component to balance out the richness of the baked pasta. This balance of fresh and hearty makes this recipe versatile and suitable for any occasion.

Nutrition Facts (per serving)

• Calories: ~700 kcal
• Protein: 25g
• Carbohydrates: 50g
• Dietary Fiber: 5g
• Total Fat: 35g
• Saturated Fat: 15g
• Cholesterol: 85mg
• Sodium: 900mg
• Calcium: 40% DV
• Vitamin A: 30% DV
• Vitamin C: 25% DV

Frequently Asked Questions

1. Can I substitute other types of pasta for Conchiglie?
Yes, you can use any pasta shape that holds sauce well, such as penne, rigatoni, or fusilli. Shell-shaped pasta works well in this recipe as it catches more sauce, enhancing the creamy texture.

2. Can I add vegetables to the baked pasta?
Absolutely! Vegetables like spinach, mushrooms, or broccoli can be added to the pasta mixture before baking to add extra flavor and nutrients.

3. Can I prepare this dish ahead of time?
Yes, you can assemble the pasta bake up to a day in advance. Cover and refrigerate until ready to bake, adding 5-10 minutes to the baking time to ensure it’s heated through.

4. Is there a substitute for sour cream in the sauce?
If you don’t have sour cream, you can use heavy cream or plain Greek yogurt as an alternative for a slightly different but delicious flavor.

5. Can I use a different dressing for the salad?
Yes, you can customize the salad dressing to your liking. A simple olive oil and vinegar dressing, or even a light Italian dressing, would pair nicely with this dish.

Tips for Making Perfect Baked Conchiglie

• Use Freshly Grated Cheese: Grating your cheese ensures better melting and flavor in the sauce. Pre-grated cheese often contains anti-caking agents that can affect the sauce’s texture.
• Season the Sauce: Tasting the sauce before combining it with the pasta is essential to ensure it’s well-seasoned, as the pasta will absorb some of the seasoning.
• Use Al Dente Pasta: Cooking the pasta al dente is crucial, as it will continue to cook in the oven. Overcooked pasta may become too soft and lose its shape.
• Layer Cheese on Top: Adding a final layer of cheese on top before baking creates a golden, crispy crust that’s both visually appealing and delicious.
• Serve Hot and Fresh: This pasta bake is best enjoyed right out of the oven when it’s warm, cheesy, and gooey.

Storage Tips

Refrigeration: Store any leftover baked pasta in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave, covered, to maintain moisture.

Freezing: You can freeze the unbaked pasta dish for up to 2 months. To cook, thaw overnight in the refrigerator, then bake as directed. If freezing after baking, wrap it well and reheat in the oven until hot.

Salad Storage: It’s best to store the salad ingredients separately and add the dressing right before serving. Leftover salad should be kept in an airtight container in the refrigerator and consumed within 1-2 days.

Conclusion

This Classic Three-Cheese Baked Conchiglie with Crisp Garden Salad is a true crowd-pleaser, combining layers of creamy, cheesy pasta with the fresh and vibrant crunch of a simple salad. This meal celebrates the balance of indulgence and freshness, making it an all-season favorite that’s perfect for family dinners, potlucks, and gatherings. The recipe’s simplicity in preparation, paired with the bold flavors of three types of cheese, transforms a simple pasta dish into a memorable dining experience. This baked pasta can be easily customized, making it timeless and versatile, while the accompanying salad brings a refreshing contrast that lightens the richness of the cheese.

Serve this satisfying baked pasta dish with a generous helping of salad, and enjoy a meal that is both comforting and wholesome. This recipe is sure to become a beloved addition to your weekly rotation, bringing warmth, comfort, and delicious flavor to your table time and again.