Conchiglie - Jumbo | Share the Pasta (2024)

FAQs

Conchiglie - Jumbo | Share the Pasta? ›

Conchiglie is a pasta variety that is shaped like a conch shell. The smallest shell shape is called conchigliette and the largest shell shape is called conchiglioni. Each of these conchiglie have the same shape but different dimensions.

Answer: 3 sizes. Mini: Conchigliette. Medium: Conchiglie. Large: Conchiglioni.

Its shell-like form makes it ideal for capturing and holding chunky and creamy sauces alike. It works well with various types of sauces, including: Tomato-based sauces: The concave shape of conchiglie is perfect for capturing chunky tomato sauces with vegetables, meats, or seafood.

The pasta called conchiglioni, usually marketed as “jumbo shells” here in the US, are filled with a ricotta cream enriched with mozzarella, napped with a simple marinara sauce and topped with a generous sprinkling of Parmesan before being baked in a hot oven.

Conchiglie is a pasta variety that is shaped like a conch shell. The smallest shell shape is called conchigliette and the largest shell shape is called conchiglioni.

A pound of "jumbo" pasta shells contains about 36.

Large pasta shells, also called conchiglie make perfect little receptacles for sauces of all kinds, especially pesto! They're equally delicious with a simple red sauce like our Quick Marinara. If conchiglie with pesto isn't the pasta you'd use, check out lumache instead.

One interesting fact about this pasta is its name. The Italian word for sea-shell is Conchiglie, while the English word Conch means shells in layman language. Hence the birth of the name referring to the shape in every sense. These Conchiglie pasta have a ridged surface to hold creamy and chunky sauces better.

Directions. Bring a large pot of salted water to a boil. Add conchiglie and cook, stirring occasionally, until tender yet firm to the bite, 10 to 12 minutes.

COOKING YOUR PASTA

For pre-bake cooking time; boil uncovered for 9 minutes, stirring occasionally. Drain and cool on a sheet pan. Fill shells according to desired recipe and bake. OR, to serve with your favorite Barilla sauce, boil uncovered for 12 minutes and drain well.

How many jumbo shells are in a box? ›

There are usually around 40 to 46 shells in a 12 oz box of jumbo shells.

Bucatini (Italian: [bukaˈtiːni]), also known as perciatelli ( Italian: [pertʃaˈtɛlli]), is a thick spaghetti-like pasta with a hole running through the center. It is common throughout Lazio, particularly Rome.

Most commonly referred to as 'shells', Conchiglie Rigate cuddle sauces more than any other pasta due to the rigid outer and smooth, deep, cave-like interior. They are excellent with lighter sauces and those with chunky pieces.

Other types of pasta that may be used in place of conchiglie include farfalle, fusilli, gemelli, macaroni, rigatoni, or ziti. Conchiglie are popular amongst consumers due to their shape and capabilities to hold different fillings. This pasta shape can be stuffed or baked and offers versatility in the kitchen.

The size of the pasta, which is strictly handmade, is as large as 3/4 of an inch, although there are different sizes depending on the seasoning chosen.

Spaghetti means "little twine," and variations include spaghettini (thinner), spaghettoni (thicker), bucatini (thicker and straw-like, with a hollow center), capellini (very thin) and angel's hair (thinnest).

It quickly became apparent that not all elbow macaroni are created equal. Once cooked, the macaroni ranged in length from roughly 0.5 inches to almost a full inch long. As it turned out, these size differences affected how easy the tubes were to eat, both plain and in macaroni and cheese.

Conchigliette are the smallest and traditionally used in soups. Conchiglie are the middle-sized version and are very good with thick sauces, but can also be baked. Finally, conchiglioni are the jumbo shells, which are similar in size to lumaconi (snail shell pasta) and are excellent stuffed and baked.