Decadent Zucchini-Ricotta Conchiglie Skillet
with Béchamel, Grana Padano & Garlic Panko
Cooking time
15 minutes
Servings
2/4
Calories
710 /serving
Let’s dial up the decadence because, let’s face it, we need a little luxury during the cold Canadian winter. So what we propose is not one but two cheeses to please your palate: cloud-like ricotta and grated Grana Padano working in tandem. What’s more, a luscious béchamel sauce, flavoured with fresh thyme and garlic, weaves its way around the jumbo-size pasta shells. Work in roasted half-moons of zucchini (because, adult veg) and sprinkle garlicky pan-toasted panko crumbs over top.
We will send you:
- 1 Bunch of thyme
- 2 Garlic cloves
- 2 Green zucchini
- 20g Panko
- 225g Fresh conchiglie pasta
- 60g Ricotta
- 25g Grana Padano (contains rennet)
- 200ml Milk
- 9g Tangy Herbs blend (enriched wheat flour, salt, paprika, garlic, onion, red bell pepper, black pepper, sunflower oil, oregano, parsley, chives, mustard)
Contains: Eggs, Milk, Mustard, Sulphites, Wheat
You will need:
Large oven-safe pot
Large pot
Strainer
Whisk
Sheet pan
Oil
2 or 4 tbsp Butter
Salt & pepper (S&P)
Parchment paper
Total Fat
32 g
Saturated Fat
16 g
Sodium
1170 mg
Total Carb
81 g
Sugars
9 g
Protein
27 g
Fibre
5 g
Preparation
Boil the pasta
Preheat the oven to 450°F. Bring a large pot of salted water to a boil. Add the pasta; stir gently to separate. Boil, 3 to 4 min., until al dente. Reserving ½ cup cooking water (double for 4 portions), drain and toss with a drizzle of oil to prevent sticking.
Roast the zucchini
Meanwhile, halve the zucchini lengthwise; thinly slice crosswise. On a lined sheet pan, toss with a drizzle of oil and S&P. Roast, flipping halfway, 6 to 9 min., until browned and tender.
Make the garlic panko
Meanwhile, mince the garlic. In a large, oven-safe pot, heat a drizzle of oil on medium-high. Add the panko and ½ the garlic. Sauté, 1 to 2 min., until fragrant and lightly toasted; season with S&P. Transfer to a paper towel-lined plate. Wipe out and reserve the pot.
Make the béchamel
Pick the thyme leaves off the stems; roughly chop the leaves. In the reserved pot, heat 2 tbsp butter (double for 4 portions) on medium. Add the spices, thyme and remaining garlic. Sauté, 30 sec. to 1 min., until fragrant. Slowly whisk in the milk and 2 tbsp of the reserved cooking water (double for 4 portions); bring to a boil. Reduce the heat to low and cook, stirring constantly, 2 to 3 min., until thickened. Add ½ the Grana Padano and S&P; stir well.
Assemble & broil the skillet
When the zucchini is tender, remove from the oven and switch the oven to broil. To the pot of béchamel, add the pasta and zucchini; stir well. If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency. Dollop the ricotta over top. Sprinkle with the remaining Grana Padano. Transfer to the oven and broil, 2 to 3 min., until lightly browned.
Plate your dish
Divide the skillet between your plates. Top with the garlic panko. Bon appétit!
