De Cecco Conchigliette Piccole Rigate n.53 (500g)

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I was really looking for a recipe that used cream cheese bc I thought why not but I'm not an adventurous cook. There’s no difference whatsoever in cooking this pasta to cooking any other type, except in terms of how long it takes to cook. Finally, conchiglioni are the jumbo shells, which are similar in size to lumaconi (snail shell pasta) and are excellent stuffed and baked. Combine ricotta cheese, half of the mozzarella cheese, parmesan cheese, Italian seasoning, salt, pepper, and egg in a bowl, along with the wilted spinach.

I couldn’t find any in my neighbourhood so I went down the street to my local, fabulous Italian restaurant, Casa Sabatelli, and they sorted me out with one of their smallest pastas: conchigliette (small shells).If you're a fan of the classic Italian spaghetti flavors, try our Cheesy Baked Spaghetti Casserole, and if you're looking for something a little creamier, our Tuna Noodle Casserole is sure to hit the spot! Cook pasta shells according to the package directions in salted, boiling water, then rinse with cold water. Although the shape works best with tomato sauces, as the tiny seashells collect the tomato sauce, that doesn’t mean it can’t be used with cheese sauces too. Conchiglie have a ridged exterior and smooth interior which means that the inside fills up when stirred in the sauce, whilst the ridges enable the sauce to adhere to the outside as well. These spinach and ricotta stuffed shells can be eaten on their own, however, a fresh, zesty salad balances them out perfectly!

After about an hour, give it another stir and if you’ve got room for it, place the salad in the fridge. Heat a frying pan with 2 or more tablespoons of olive oil, you can use butter or other preferred oil. It is important to pay attention to portion size and balance your pasta intake with other nutrients such as protein and vegetables to ensure a complete meal. I love using tiny pasta when I’m cooking and just bought a packet of one of my favourites, Conchigliette. I loaded this stuffed shells recipe with four cheeses: ricotta, cream cheese, mozzarella, and parmesan so that it is incredibly satisfying!In addition to the usual durum wheat version, there are also versions with natural coloring from tomatoes, squid ink, or spinach. The ridges on conchiglie rigate pasta help hold sauces and dressings, making it a good choice for dishes with thicker or bulkier sauces.

Please note that Jennifer Kular is not a nutritionist, dietitian, physician, pharmacist, or other licensed healthcare professional. Prepare the pasta according to the instructions on the package, cook the pasta in plenty of boiling salted water until tender.The pasta shells used in this stuffed shells with spinach recipe are known in Italian as "conchiglie" which means "shells" or "seashells" because they look a lot like conch shells that you'd find at the seaside. Alternatively, you can stuff the well-cooked shells with meat sauce, top them with cheese, and bake them in an oven preheated to 350 degrees Fahrenheit (177 degrees Celsius) for 15 minutes. I always know that summer’s here when I start to think about using tiny seashell pasta to make a salad.