Conchiglioni al forno with salsa pizzaiola and mozzarella
|||Photo by Lizzie Mayson|||
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?
Cookware Duo
There’s a reason every self-proclaimed foodie is raving about Our Place and that’s because of its delightful, multi-functional non-stick, pastel-toned cookware. Much easier to clean than its cast-iron or stainless steel counterparts, we think this versatile pan is an absolute kitchen game changer. Read our full Always Pan review here.
