First I blanch them, then I fill them with béchamel sauce and Bolognese sauce or other sauces. Finally, I bake them au gratin in the oven with Parmesan cheese like a lasagna.
Kadenz_99
Ragù and peas
fonda_menta
stuff them like you would with cannelloni! 🤤
No_Particular_5742
May I know how much protein does this pasta have? However, we in Italy would hardly eat something like this….
rotondof
For me, ricotta and black pepper. My favorite.
Fuzzy_Welcome8348
Stuff
Ambersfruityhobbies
Those slightly crisp baked bits when oven finished are one of the best flavours
CoryTrevor-NS
With sausage and peas in a white sauce
SUck0ck
Sauce
theorchidstation
Minchia “Gustobello”
No_Particular_5742
14 g protein is good in quality, the shape here in Italy is more popular with children, I advise you to season it with cooked tomato with an onion and add small cubes of excellent mozzarella to the dish at the end which will fit inside the shell and give it a good flavour. Ah…. Don’t forget to put some good fresh basil both in the cooking sauce and on the plate.
SylvanianCuties
Biedronka!!!
Illustrious_Welder25
Cook some schredded sausage (like nduja) and some onion and greens (kale or spinach like), finish off with some white wine, after it evaporates throw in the almost al dente cooked pasta and simmer in the sauce. Top off with cheese
lrosa
The texture calls for good tomato-based sauce cooked with good olive oil. If you have small “taggiasche” olives (or big olives chopped) are good because you find them inside the shells. If you don’t have olives, add some cubes of guanciale/pancetta in the tomato sauce. This is if you use them as “regular pasta”
anxious_lifeline
If I wanted to make a classic dish, I would stuff them with ragout or spinach+ricotta. Dress them with tomato sauce and parmiggiano on the top and would cook them in the oven. Before stuffing them, I would boil them 3 minutes and cool them down quickly before filling them.
Flowerpotstinker
Stuffed with ricotta then in oven.
YouSayItLikeItsBad
Sausage and peas sauce
LiefLayer
I usually say I’d do something like filling them with ricotta and spinach and bake them, but in the end I usually just make a tomato sauce and eat them like regular pasta.
After all they are good pasta, there is no need for anything fancy.
freqiszen
i usually cook octapus on its own juices with laurel, pimento, peppercorns, cut it in piecesm then add grated tomato, maybe a bit of water and the pasta to simmer until it “drinks” the sauce
xZandrem
Most recipes I’ve read here are really good, stuffing them seems really good, my mother always did conchiglie and conchigliette with lentil soup or minestrone. That’s why I don’t like them that much. Stuffed like cannelloni or with seafruits or with nduja like many suggested sounds so much better, I’ll definitely try them next time, I’m sure I’ll change my mind on them.
As an italian I always thought they were meant for soupy dishes.
HalCrist
Anything creamy/saucy so that their inside captures as much as possible 🤤
24 Comments
Otherwise they’d be called Conchiglie
Fill with ragù and put in oven
First I blanch them, then I fill them with béchamel sauce and Bolognese sauce or other sauces.
Finally, I bake them au gratin in the oven with Parmesan cheese like a lasagna.
Ragù and peas
stuff them like you would with cannelloni! 🤤
May I know how much protein does this pasta have?
However, we in Italy would hardly eat something like this….
For me, ricotta and black pepper. My favorite.
Stuff
Those slightly crisp baked bits when oven finished are one of the best flavours
With sausage and peas in a white sauce
Sauce
Minchia “Gustobello”
14 g protein is good in quality, the shape here in Italy is more popular with children, I advise you to season it with cooked tomato with an onion and add small cubes of excellent mozzarella to the dish at the end which will fit inside the shell and give it a good flavour.
Ah…. Don’t forget to put some good fresh basil both in the cooking sauce and on the plate.
Biedronka!!!
Cook some schredded sausage (like nduja) and some onion and greens (kale or spinach like), finish off with some white wine, after it evaporates throw in the almost al dente cooked pasta and simmer in the sauce. Top off with cheese
The texture calls for good tomato-based sauce cooked with good olive oil. If you have small “taggiasche” olives (or big olives chopped) are good because you find them inside the shells. If you don’t have olives, add some cubes of guanciale/pancetta in the tomato sauce. This is if you use them as “regular pasta”
If I wanted to make a classic dish, I would stuff them with ragout or spinach+ricotta.
Dress them with tomato sauce and parmiggiano on the top and would cook them in the oven. Before stuffing them, I would boil them 3 minutes and cool them down quickly before filling them.
Stuffed with ricotta then in oven.
Sausage and peas sauce
I usually say I’d do something like filling them with ricotta and spinach and bake them, but in the end I usually just make a tomato sauce and eat them like regular pasta.
After all they are good pasta, there is no need for anything fancy.
i usually cook octapus on its own juices with laurel, pimento, peppercorns, cut it in piecesm then add grated tomato, maybe a bit of water and the pasta to simmer until it “drinks” the sauce
Most recipes I’ve read here are really good, stuffing them seems really good, my mother always did conchiglie and conchigliette with lentil soup or minestrone. That’s why I don’t like them that much.
Stuffed like cannelloni or with seafruits or with nduja like many suggested sounds so much better, I’ll definitely try them next time, I’m sure I’ll change my mind on them.
As an italian I always thought they were meant for soupy dishes.
Anything creamy/saucy so that their inside captures as much as possible 🤤
Shredded sausages and radish