🧀 Conchiglie ai quattro formaggi

Name: Conchiglie ai quattro formaggi
Total time: 35 min
Yield: 4
Cuisine: Italy · Northern Italy
Ingredients: 320 g conchiglie pasta; 100 g gorgonzola, in pieces; 100 g fontina, diced; 125 g mozzarella, diced; 50 g parmesan, grated; 150 ml pasta cooking water; Black pepper, salt

Origin: Italy · Northern Italy

660kcal

per serving · 300 g

220kcal

per 100 g

30 gProtein10 g / 100 g

33 gFat11 g / 100 g

66 gCarbs22 g / 100 g

Conchiglie ai quattro formaggi is shell pasta coated in a sauce of four cheeses: gorgonzola, fontina, parmesan and mozzarella. The hollow shells catch the melted cheese, and a short spell in a hot oven gives the top a golden, bubbling crust. The result is rich, salty and creamy, usually served as a hearty main course.

Diets

✓

Vegetarianno meat or fish in a typical recipe

✓

No pork

Not veganbecause of: gorgonzola cheese, fontina cheese, parmesan, mozzarella

Contains glutenbecause of: conchiglie pasta

Contains dairybecause of: gorgonzola cheese, fontina cheese, parmesan, mozzarella

Not keto22 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Gluten ⚠ Milk

What it is made of

conchiglie pastagorgonzola cheesefontina cheeseparmesanmozzarella

Recipe

4 servings35 min

Ingredients

320 g conchiglie pasta
100 g gorgonzola, in pieces
100 g fontina, diced
125 g mozzarella, diced
50 g parmesan, grated
150 ml pasta cooking water
Black pepper, salt

Method

Heat the oven to 200 °C. Cook the conchiglie in salted water 2 minutes short of the packet time and keep 150 ml of the cooking water.
Melt the gorgonzola and fontina with the cooking water in a wide pan over low heat, stirring until smooth.
Toss in the drained pasta and half of the parmesan and season with pepper.
Spread in a baking dish, top with the mozzarella and remaining parmesan and bake for 10–12 minutes until bubbling and golden.

How to make it lighter

Serve a smaller portion of about 200 g next to a big green salad.
Use less of the strongest cheeses — gorgonzola and parmesan give plenty of flavour in small amounts.
Add steamed broccoli or spinach to the shells to bulk up the plate with fewer calories per bite.

History

Four-cheese pasta is a classic of Italian home and trattoria cooking, built on cheeses from the north of the country such as gorgonzola from Lombardy and fontina from the Aosta Valley. Today it is served across Italy and in Italian restaurants worldwide.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →