A great pasta dish for any occasion:
Cook the giant conchiglie in a large saucepan of bubbling salted water until al dente on the stove and drained. Place the pasta shells on 2 baking sheets lined with parchment paper so that the individual large pasta pieces do not stick together. Cover lightly with plastic wrap. To prepare filling, mix all ingredients in a large baking bowl. Spoon the filling into the individual conchiglie. Do not use too much filling, because alternatively the pasta shells will burst apart. For the cheese sauce, melt the butter over low heat in a small saucepan. Dust in the flour and stir for a minute until the roux is smooth and has turned a golden yellow color.
Remove the saucepan from the stove and slowly add the cow’s milk. Return the saucepan to the stove and heat the sauce, stirring continuously, until it comes to a boil and begins to thicken. Let it simmer for another 1 minute. Remove from the heat and add the Gruyère cheese and basil, season with salt and pepper to taste. Preheat the oven to medium heat (180 °C). Using 250 ml of the cheese sauce (based on 6 people), line the bottom of an ovenproof baking dish with a capacity of 3 liters. Place the filled conchiglie in the sauce. Pour the remaining sauce over the pasta and bake for 30 minutes until the sauce is nice and golden.
The pasta sauce
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