Conchiglioni Giant Pasta Shells
Categories: Pasta
Originating in Campania, Conchiglioni Pasta is a great alternative to cannelloni when you want a smaller pasta for stuffing.
Conchiglioni resemble large shells, which is why they are also called giant pasta shapes.
What is the Difference Between Conchiglioni and Conchiglie?
While both Conchiglioni and Conchiglie share the charming shell shape, the main difference lies in their size. Conchiglioni refers to the larger, "giant" shell pasta, while Conchiglie refers to the smaller shell pasta.
How to Use Giant Pasta Shells
Giant Pasta Shells, or Conchiglioni, are most commonly used for stuffing and baking. Their hollow interior and wide opening make them ideal for filling with a range of ingredients such as cheese, meat, or vegetables. Once stuffed, these shells can be baked with a sauce of your choice for a delightful main course.
Conchiglioni Pasta Bake Recipe
Looking for a deliciously unique dish to create using our Conchiglioni Pasta? Give our Creamy Spinach Pasta Shells recipe a try.
Add Conchiglioni Pasta to your cart and get ready to create a scrumptious pasta bake that will impress your family and guests!
Bring a large saucepan of water to the boil, add salt and the pasta. Cook the pasta, drain and dress with one of our delicious sauces or pesto's. Cooking time: 10-15 mins.
Durum wheat semolina pasta
Durum WHEAT semolina, water. For allergens see ingredients in capital letters. May contain mustard and soy.
paper/plastic bag.
Average values per 100g Energy 1531 KJ/361 Kcal Fat 1,2g of which saturates 0,2g Carbohydrate 73,0g of which sugars 4,0g Fibre 3,1g Protein 13,0g Salt 0g
Store in a cool and dry place.
500g
Country of grain cultivation: Italy Milling country: Italy
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