Al Forno Conchiglie with Five Cheeses

Al Forno Conchiglie with Five Cheeses

Serving Size: Makes 6 servings

This recipe was adapted from Cucina Simpatica: Robust Trattoria Cooking by the owners of our favorite Providence restaurant, Al Forno. The dish is still the subject of many a dinner table discussion, as somehow any other baked pasta that involves cream and cheese tends to pale in comparison.


  • 1 lb conchiglie rigate (shells)
  • 2 cups heavy cream
  • 1 cup canned diced tomatoes
  • ¼ lb shredded mozzarella
  • ½ cup grated Pecorino Romano (reserve some for garnish)
  • ½ cup fontina cheese, coarsely grated
  • ¼ cup crumbled gorgonzola (I used a little less)
  • 2 tbsp ricotta cheese
  • ½ tsp salt
  • 6 basil leaves, chopped
  • ¼ cup very thinly sliced (length wise) scallion (for garnish)


  1. Preheat oven to 500 degrees
  2. Bring a large pot of water to boil. Salt well, and cook the pasta for 5 minutes. Drain in a colander and set aside.
  3. Meanwhile, combine cream, tomatoes, cheeses, salt, and basil in a large bowl and stir to combine. Add the pasta and toss to coat.
  4. Spread pasta mixture evenly in a casserole or baking dish. Bake uncovered for 7 to 10 minutes, until the top is browned and the bottom layer of pasta is tender.
  5. Sprinkle with scallions and remaining pecorino and serve immediately.


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