Large pasta shells

Conchiglioni rigati (Big ribbed shells) originate from Campania. They belong to the whimsical dried pasta families, with a ribbed shell.

The shape and the dimensions make it suitable for trapping the sauces, and for fish or meat fillings for baked casseroles. As well as in the oven or with a filling they make excellent light dishes with spring sauces with morcels of mozzarella cheese, tomato and basil.

INGREDIENTS: durum wheat

PRODUCTION: bronze-drawn

COOKING TIME: about 13-14 minutes

BEST BEFORE: within three years after the date of production

PAIRING: Jumbo Shells are known for their generous consistency and heartiness, making them perfect for robust and highly flavorful sauces and the most sumptuous and creative fillings. Sauces can be chunky and abundant with moisture to facilitate oven-baking. Try Jumbo Shells with meat-based sauces like traditional Bolognese, dairy-based sauces like a classic béchamel, or vegetable-based sauces.