Conchiglioni al forno with salsa pizzaiola and mozzarella
Baked pasta dishes are great if you don’t want the hassle of serving people last minute, as you can prep them ahead and then pop them in the oven when needed. The combination of tomato, olives, oregano and mozzarella here is a match made in heaven. Conchiglioni, or pasta shells, are perfect for baked pasta because they hold the sauce on the inside and outside – ensuring every mouthful tastes delicious.
This recipe is an extract from Verdura by Theo Randall (Quadrille, £28)
If you like this recipe, why not try some of our other Pasta Recipes from the House & Garden archive?
Conchiglioni al forno with salsa pizzaiola and mozzarella
Recipe information
Yield
4
Ingredients
Preparation
Step 1
Add 3 tablespoons of the olive oil to a hot, large non-stick frying pan, add the garlic, olives and oregano and cook for 1 minute. Add the passata and cook slowly over a medium-low heat for 15 minutes so the sauce has reduced by half. Season and keep to one side.
Step 2
Preheat the oven to 180°C/160°C fan/350°F/Gas 4.
Step 3
Cook the conchiglioni in a large pan of boiling salted water for 3 minutes less than the packet suggests. Take the pasta out of the water with a slotted spoon and add to the tomato sauce in the frying pan, along with 2 ladlefuls of pasta water. Put back over a low heat and cook for 2–3 minutes so the sauce and the pasta are emulsified, then check the seasoning.
Step 4
Rub the remaining tablespoon of olive oil on the insides of a medium baking dish. Carefully tip in the cooked pasta and make sure it is evenly spread out in the dish. Scatter over the mozzarella and bake in the oven for 20 minutes. Serve with some grated parmesan and extra olive oil on top.
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