F.lli De Cecco di Filippo Fara San Martino SpA
De Cecco Jumbo Shells Pasta
What it is
Conchiglioni rigati are large, shell-shaped pasta pieces. The name 'conchiglioni' refers to their size, meaning 'large shells.' The 'rigati' indicates that they have ridges on their surface. These ridges help sauces cling to the pasta, enhancing the overall flavor of the dish. This pasta is made from durum wheat semolina and water, a traditional combination for high-quality pasta.
How people cook with it
These large shells are perfect for stuffing and baking. They also hold up well in hearty sauces.
- Baked pasta dishes
- Stuffed with cheese and meat
- Served with thick sauces
- As a base for casseroles
Boil the conchiglioni rigati in plenty of salted water until al dente. The cooking time will be longer than for smaller pasta shapes. Once cooked, drain them carefully. They can then be used immediately in your chosen recipe. For stuffed shells, you might gently rinse them with cool water after draining to make them easier to handle. They are often filled with a mixture of ricotta cheese, spinach, and sometimes ground meat, then baked in a tomato sauce.
How it differs from similar foods
Compared to smaller pasta shells, conchiglioni rigati are significantly larger and have pronounced ridges. This makes them ideal for holding substantial fillings and robust sauces, whereas smaller shells are better suited for lighter preparations or in soups.
Who it is for
Home cooks looking for a versatile pasta shape for impressive baked dishes or substantial meals.
How to keep the rest
Store any leftover dry pasta in a cool, dry place in an airtight container to maintain freshness. Cooked pasta should be refrigerated and consumed within a few days. Ensure the container is sealed to prevent moisture absorption.