Baked Conchiglie with Salad
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr 5 min.
Ready in
Ingredients
for
6
- Ingredients
- 8 cups shell Pasta (cooked al dente and drained)
- 4 Tbsps butter (divided)
- 2 cloves garlic cloves (peeled and pressed)
- 3 Tbsps all-purpose flour
- 4 cups milk
- 2 tsps salt
- 1 tsp ground Black pepper
- 1 tsp paprika
- 2 ½ cups extra sharp Cheddar cheese (shredded)
- 1 ½ cups Asiago cheese (grated)
- ¼ cup fresh Basil (finely chopped)
- For Mixed Salad
- 1 Tbsp white distilled vinegar
- 1 shallot (peeled and finely chopped)
- ¾ tsp dried oregano
- ½ tsp Dry mustard
- 4 Tbsps olive oil
- 4 cups mixed spring greens
- 1 small Red onion (finely chopped)
- 1 Tbsp toasted Pine nuts
- 2 ripe Tomatoes (rinsed; trimmed and chopped)
- salt (to taste)
- freshly ground Black pepper (to taste)
- fresh Basil (to garnish)
Preparation steps
1.
Preheat oven to 400º F. Lightly grease a casserole dish with butter.
2.
Melt butter in a large pot over medium heat. Add garlic and cook until fragrant, about 1 minute.
3.
Whisk in flour and cook, stirring frequently, until the mixture turns golden brown, 2-3 minutes.
4.
Whisk in the milk, gradually. Add salt, pepper, and paprika. Reduce heat and cook for about 5 minutes, stirring frequently, or until the sauce thickens.
5.
Add the cheeses and stir until the cheese has melted. Add the cooked pasta and basil and stir until the pasta is completely coasted.
6.
Transfer the pasta to the prepared casserole dish.
7.
Bake in preheated oven for 25 to 30 minutes, or until pasta is golden and bubbly. Serve with salad.
8.
For Mixed Salad:
9.
Place vinegar, shallot, oregano and mustard in a small bowl. Slowly whisk in olive oil. Set aside for 20 minutes, to allow flavors to blend.
10.
Place mixed salad greens, red onion, toasted pine nuts, and tomatoes in a large bowl and toss with dressing. Season with salt and pepper to taste. Divide between plates and garnish with fresh basil leaves. Serve.
