Pasta & Veg

Pasta Shells with Roasted Vegetables (Maggiano’s Original Recipe)

January 29, 2017

It’s a thing: Thriving restaurant concepts refresh and update menus often, sometimes eliminating dishes from menus that might have been somebody’s favorite. That’s what happened to reader Carolyn D. She and her family loved a Maggiano’s dish called “Shells with Roasted Vegetables,”–a flavorful blend of roasted vegetables, basil pesto and Parmigiano Reggiano broth made with parmigiano rinds– that was replaced on the menu by a different version of the dish, years ago. In response to Carolyn D.’s request, we tracked down the chef who originally developed the dish. With permission from Maggiano’s, here is the home-cook version of that original dish.

Pasta Shells with Roasted Vegetables (Maggiano's Original Recipe)
Serves 4
A flavorful blend of roasted vegetables, basil pesto and Parmigiano Reggiano broth made with Parmigiano rinds, this pasta dish recipe is a home-cook-scaled original from Maggianos.
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  1. Roasted Vegetables Ingredients
  2. 2 ½ oz olive oil
  3. 3 Tbsp basil pesto (your own favorite, or store bought0
  4. 20 oz mix of zucchini and yellow squash
  5. 12 oz peeled carrots
  6. 1 lb button mushrooms, washed and dried
  7. Kosher salt
  8. Fresh ground black pepper
  9. Parmesan Broth Ingredients
  10. 1 qt chicken broth
  11. 4 oz Parmigiano Reggiano rinds
  12. Pasta Ingredients
  13. 1 lb shell pasta
  14. 1 oz olive oil
  15. Sauce Ingredients
  16. 1 Tbsp finely-minced garlic
  17. 2 oz butter
  18. Reserved parmesan broth
  19. Simple tomato sauce, ½ cup (Note: Purchase Italian passata, if you can, from an Italian grocery or Eataly
  20. 2 Tbsp sun-dried tomatoes in olive oil, drained
  21. Reserved roasted vegetables
  22. 2 Tbsp basil pesto
  23. Reserved pasta
  24. Freshly ground pepper and salt
  25. finely-grated Parmigiano Reggiano
  1. Instructions
  2. Make vegetables: Pre-heat oven to 500 degrees. Combine pesto and oil together and reserve. Cut the squash and carrots into large matchsticks and toss with 2 oz of pesto/oil. Toss the mushrooms with remaining pesto oil. Place vegetables—don’t crowd–on a sheet tray and season with salt and pepper. Roast at 500 degrees until nicely browned and cooked through. Reserve.
  3. Make broth: Combine broth with cheese rinds. Simmer slowly to infuse broth—about one hour. Be careful to stir rinds so they don’t stick and burn on bottom of pot. After one hour, puree rinds and broth. Strain through a fine strainer. Reserve.
  4. Make pasta: Cook pasta in a large pot of salted, boiling water for approx 6 to 7 minutes. Drain pasta (DO NOT RINSE.) Toss with olive oil and reserve.
  5. Make sauce: In saute pan, sweat garlic with 1 Tbsp butter without browning. Add reserved parmesan broth, tomato sauce, dried tomatoes, and roasted vegetables. Heat to bubbling. Add pesto and remaining 1 oz. of butter. Bring back to a simmer.
  6. Finish dish: Add reserved pasta and cook together to blend all flavors. Taste and adjust seasonings by adding salt and pepper. Serve with grated cheese on top.
  1. This is a great way to use up end pieces and rinds of parmesan cheese! Delicious broth goes in to the sauce
Adapted from Maggiano's
Adapted from Maggiano's
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