Baked Heirloom Wheat Conchiglie

Ingredients 1:
16oz Pastificio Boulder Heirloom Wheat Conchiglie
12 oz grated Fontina or Mozzarella cheese
4oz grated Parmigiano Reggiano Simple pomodoro and fresh herbs
sauce

Ingredients 2:
1/2 cup extra virgin olive oil 2 cloves of garlic, minced
1 medium onion, small dice
1 can (28oz) Bianco DiNapoli organic crushed tomatoes
Fresh oregano and Italian flat leaf parsley
Salt and Black pepper

How To:
Sautee onion in olive oil till golden brown. Add garlic, sauté for a minute. Add tomatoes and one can full of water. Simmer sauce for about 30', stirring every so often. Add salt and pepper to taste, add fresh herbs. Set it aside.

Filling Ingredients 3:
16oz fresh whole milk ricotta seasoned with salt, pepper and 4 oz of grated Parmigiano Reggiano cheese. Put mixture in a pastry bag.

Assembling How To:
In an oven proof deep baking dish (9" square), spread a large ladle of tomato sauce. Pipe the ricotta filling inside each conchiglie (shell) and place them on top of tomato sauce. Fill one layer tightly, carefully spoon tomato sauce on top. Build another layer of filled conchiglie. Put the remaining tomato sauce on top of the second layer, sprinkle fontina and Parmigiano Reggiano cheeses on top. Cover with aluminum foil and bake for 30' at 350F. Remove foil, broil for a minute or two till top is medium golden and bubbly.

Buon appetito!