BOBBY FLAY

Baked Conchiglie with Roasted Garlic–Cheese Sauce, Ricotta Cheese, and White Truffle Oil

MAKES 4 TO 6 SERVINGS

The shells provide a great hiding place for cheese or a piece of garlic, so when you bite into each piece of pasta, you may be pleasantly surprised. Because the garlic has been roasted, it is sweet and subtle, and doesn't overwhelm the other flavors in this luscious dish from the chef of New York's Mesa Grill and Bolo.

1 head garlic

Olive oil, for rubbing the garlic

4 tablespoons butter, plus extra for the baking dish

1 pound conchiglie (medium shells)

2½ cups whole milk

1 medium onion (⅓ to ½ pound), finely diced

3 tablespoons flour

1 cup (¼ pound) grated mozzarella or fontina cheese

1 cup (½ pound) whole-milk ricotta cheese, drained

Kosher salt

Freshly ground pepper

½ cup (2 ounces) grated Parmigiano-Reggiano cheese

2 tablespoons white truffle oil

(see Sources)

  1. Preheat the oven to 300°F. Cut off the bud end and rub the head of garlic with olive oil. Wrap loosely in foil, place on a baking pan, and roast until very soft, 45 minutes to 1 hour. Peel, or squeeze out the softened garlic, and mash (can be refrigerated up to one day).

  2. Raise the oven temperature to 375°F. Butter a 9 by 13-inch baking dish.

  3. Meanwhile, bring 6 quarts of salted water to a boil. Add the pasta and cook, stirring occasionally, until al dente, about 13 minutes. Drain and reserve.

  4. In a small saucepan over medium heat, bring the milk to a scald.

  5. In a medium saucepan over medium heat, melt the 4 tablespoons of butter. Add the onion and cook until softened, about 5 minutes. Reduce the heat to low and whisk in the flour; cook, whisking, about 2 minutes, not allowing it to color. Whisk in the hot milk a little at a time. Once all the milk has been added, raise the heat to medium and cook, stirring occasionally, until the sauce thickens slightly. Whisk in the roasted garlic and the grated mozzarella and continue whisking until blended. Remove from the heat.

  6. Add the cooked pasta and the ricotta to the roasted garlic-cheese sauce and stir to combine. Season with salt and pepper. Pour or spoon the mixture into the buttered baking dish and sprinkle the Parmigiano-Reggiano evenly over the top. Bake until the top is golden brown, about 25 minutes. Remove from the oven and drizzle with the truffle oil. Let rest for 5 minutes before serving, so the dish can absorb the truffle flavor.

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