Seashell Pasta with Asiago and Parmesan

A grown-up mac and cheese recipe! Baked shell pasta, artichoke hearts, peas and three fantastic Italian cheeses: Asiago, Parmesan and Mozzarella.



  • Cook pasta as package directs; drain.
  • Combine finely shredded Asiago & Parmesan cheese and Mozzarella with lemon peel. To assemble: Layer half the pasta in buttered, 2-quart casserole. Top with half the artichokes and peas; sprinkle with half the cheeses. Repeat the layers. Pour milk over casserole; dust with cayenne.
  • Bake, covered, at 350° F for 15 minutes; uncover and bake 5 minutes longer. Serve hot.