Baked Carrot Basil Shell Pasta - Main Course

Recipe

Baked Shell Pasta with Carrots and Basil

A simple baked shell pasta recipe made with carrots and fresh basil leaves.

Instructions

1. 1 450 grams Conchiglie Pasta
2. 2 4 tablespoons Butter (Unsalted)
3. 3 3 cloves Garlic grated
4. 4 3 Carrots (Gajjar) diced small and steamed al dente
5. 5 2 cups Fresh cream (I used amul cream) 
6. 6 1/2 cup Parmigiano reggiano cheese freshly grated
7. 7 1/2 cup Cheddar cheese shredded
8. 8 200 grams Ricotta Cheese or paneer cut into cubes
9. 9 Basil leaves small bunch, roughly chopped<br>1. Preheat the oven to 200 C.
10. 10 To begin making the Conchiglie Al Forno Recipe with Carrots and Basil, we will first cook the pasta as per the package instruction until al dente. Once cooked, drain the pasta from the water and drizzle some olive oil and keep aside.
11. 11 In a heavy bottomed pan; add in 2 tablespoons of olive oil, the grated garlic and saute for a few seconds.
12. 12 As soon as the aromas from the garlic start coming through, add in the cream and the parmesan cheese and give the cheese a quick boil. Stir in the chopped basil leaves.
13. 13 Next stir in the steamed carrots and the cooked pasta and give the Conchiglie pasta a good boil. once you notice the pasta bubbling in the creamy cheese sauce, transfer the pasta into a baking dish, stir in the riccotta cheese and finally top the sharp cheddar cheese on the top.
14. 14 Place the Conchiglie pasta in the oven and bake for about 7 to 8 minutes until you notice the pasta bubbling and the the top has turned golden brown.
15. 15 Remove the pasta from the oven and stir.
16. 16 Serve the Conchiglie Al Forno with Carrots and Basil for a quick weeknight dinner with Chilled Spinach And Cucumber Soup Recipe or even for parties with friends and family.
17. 17 Note: When I make it for lunch box, I dont bake the Conchiglie pasta, I simply stir fry it in the sauce and once the pasta is well coated I serve it. Infact this can be done for busy weeknight dinners too.