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

Product Information

All pasta is the same” though – it’s just in different sizes and shapes, so don’t worry about finding this particular size/shape or brand – have a look on the shelves of your local stores and see what they have that’s small and would work. Any brand/size/shape you want will work! Cooking Conchigliette Pasta This variety is the smallest, typically 5–10 mm (0.2–0.39 in) long and 2.5–5 mm (0.1–0.2 in) wide. Because of its small size, it’s best used for creamy soups. One example is using it as a substitute for macaroni in creamy macaroni soup. Conchiglie

Egg: An egg helps binds the filling with all of the cheeses together, and also raises it slightly when cooking.

Cheese: Four types of cheeses are used in this stuffed shells recipe: ricotta and cream cheese for creaminess, mozzarella to add a gooey texture, and parmesan for some cheesy sharpness.

They look like small shells with ribs on the surface for better sauce retention. Measuring about 10 to 30 mm in length. Yes! This is a great dish to make and freeze for later. You can freeze it either before it's baked, or freeze the leftovers in an airtight container for up to 3 months. Thaw completely before heating or reheating it in the oven. What goes with stuffed shells? Add the onion and fry for about 3 minutes. Finely chop 3 or more green chilies and add to the onions. The star of the sauce is the chili sauce. Place 6-10 dried red chilies in a blender along with 3 cloves of garlic. Grind to a very smooth paste. You can also use chili powder and minced garlic. Conchiglie pasta pairs well with a variety of sauces, from tomato sauce to creamy Alfredo sauce. It also goes well with dishes with vegetables, meat or seafood. Conchiglie pasta can be served hot or cold and is often used in pasta salads. It can also be served as a main course or as a side dish.

Plus, if you are someone who loves cheese, this is definitely the recipe for you. I loaded this stuffed shells recipe with four cheeses: ricotta, cream cheese, mozzarella, and parmesan so that it is incredibly satisfying! When I think of comfort food, two things come to mind: a warm bowl of soup and a hearty casserole or baked pasta. The Italians really know how to make their comfort food well, and this Stuffed Shells with cheese recipe is no exception! Like most pasta, the only difference between this pasta and any other is simply the size and shape. This pasta is good to throw into soups or stews, but is a personal favourite in the summer when I use it to make simple salads, or layered salads as it is the perfect size to make a neat thin layer of pasta as a layer. Add the pasta to a large pot of boiling water, stir and bring to a boil. Cook for 10-12 minutes, drain and add to sauce. There’s no difference whatsoever in cooking this pasta to cooking any other type, except in terms of how long it takes to cook. Being smaller, it takes less time (another reason I like it!).