Cook the conchiglie in boiling salted water, then drain them well.
Mince together the aromatic herbs: basil, garlic, nira, celery and red chilies.
Season the pasta with the aromatic herbs and grated parmesan, then put in in oiled baking pan.
Put small dices of fontina or cheddar on the pasta, then sprinkle with black pepper.
Grill-bake until golden brown.
Cheese and Basil Conchiglie Pasta
Serves 2-3:
170g conchiglie rigate
120g fontina or cheddar
40g grated parmesan
20 fresh basil leaves
1 clove garlic
4 nira (or chives) leaves
1 small stalk of celery
30g sweet or mild chili peppers
black pepper