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

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You can have pasta in a soup, in a salad, as a main dish, as a side dish, cold, hot … there are so many shapes and varieties of pasta available to choose from! It is in the Naples area of Gragnano, where most special types of pasta are invented, said to be the place where Conchiglie was most likely developed. Tiny smooth pasta shells, Barilla Conchigliette have a graceful concave shape and a smooth external surface that makes them ideal for recipes in broth and past. Red pasta is usually coloured with tomato extract, green pasta is usually coloured with spinach extract.

Fresh basil: Fresh basil is one of my all-time favorite ingredients to put in classic Italian recipes like pasta and pizza. There’s no difference whatsoever in cooking this pasta to cooking any other type, except in terms of how long it takes to cook.There are some shapes and sizes that are better suited for holding sauces in their ridges, while others are better for baked dishes. 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. Let it some back to the boil and cook for about 10 minutes until al dente - cooked through but still with a bit of bite.

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! However, pipe rigate has a more tubular shape with a circular opening on one end and a narrower opening on the other.

In English, the root word “conch” gives you an image of a conch shell, making it easier to imagine the pasta shape. Spray a 9x13-inch pan with cooking spray to help keep the shells from sticking and make cleanup easier. The Italians really know how to make their comfort food well, and this Stuffed Shells with cheese recipe is no exception! It was introduced to me several years ago from a good friend who knows how to put on a great spread for a crowd.