Conchiglioni
Also known as: jumbo shells, giant pasta shells
Large shell-shaped dry pasta made from durum wheat semolina and water, which producers suggest filling and baking.
Conchiglioni (jumbo shells) are large shell-shaped dry pasta made from durum wheat semolina and water.
Under Italian law (DPR 187/2001) dry pasta is made from durum wheat semolina and water. Delverde gives a cooking time of 12 minutes for its conchiglioni and suggests trying them baked with a filling.
For example, in a Granoro recipe the shells are boiled for half the cooking time on the pack, filled with spinach, ricotta, mozzarella and Parmesan, covered with tomato sauce and baked at 180°C for about 20 minutes.
Facts
| Raw material | Durum wheat semolina and water |
|---|---|
| Duration | 12 min (Delverde) |
| Main use | Stuffed and baked |
How it connects to Pasta
Conchiglioni → related → 🧀 Parmesan ← related ← 🍝 Pasta
Links
- What it contains
- Semolina, 🌾 Durum wheat
- Part of
- Dry durum wheat pasta, Filled pasta
- Similar and different
- Conchiglie, Lumaconi, Manicotti, Cannelloni, La Molisana Le Speciali
- In other topics
- 🧀 Ricotta, 🧀 Parmesan
Frequently asked questions
Is it true that conchiglioni are only for stuffing?
Not only: they are large shell-shaped dry pasta, though Delverde suggests trying them baked with a filling.
Are Ronzoni Jumbo Shells the same as conchiglioni?
Yes in shape: both are large shell-shaped dry pasta made from durum wheat semolina and water.
Jumbo shells: how are stuffed shells made in the Granoro recipe?
Boiled for half the pack time, filled with spinach, ricotta, mozzarella and Parmesan, covered with tomato sauce and baked at 180°C for about 20 minutes.
Which ingredients does Italian law allow in dry jumbo shells?
Only durum wheat semolina and water.
How does Delverde present its conchiglioni?
With a cooking time on the pack and the suggestion to try them baked with a filling.
What to read next
- Semolina — Coarse, yellowish meal ground from durum wheat: the main raw material of dry pasta.
- Conchiglie — Short dry pasta shaped like a seashell, made from durum wheat semolina and water; De Cecco's ridged Conchiglie n° 50 have a cooking time of 13 minutes.
- La Molisana Le Speciali — About 21 special, regional and oven shapes of La Molisana durum wheat pasta, bronze-drawn: paccheri, calamarata, ziti, scialatielli, lasagne, cannelloni.
- 🌾 Durum wheat — A wheat species with very hard grain and strong gluten, milled into semolina for dry pasta and couscous.
- Lumaconi — Large curved tubes of dry pasta shaped like a snail shell, about 4 cm long, made from durum wheat semolina and water and usually stuffed and baked.
Similar
Manicotti · Lumaconi · Cannelloni · Campanelle · Trenette · Fregula
What it includes
- Rustichella d'Abruzzo Conchiglioni Tris
- Afeltra Conchiglione Rigato
- D'Aniello Conchiglione IGP
- Di Martino Conchiglioni Rigati
- Faella Conchiglioni
- Garofalo Conchiglioni n.2-88
- La Fabbrica della Pasta Conchiglioni IGP
- Liguori Conchiglioni
All (26) →
- Afeltra Conchiglione Rigato
- D'Aniello Conchiglione IGP
- De Cecco Conchiglioni Rigati n.126
- Delverde Conchiglioni n.240
- Di Martino Conchiglioni Rigati
- Divella Conchiglioni n.87B
- Faella Conchiglioni
- Felicetti Monograno Matt Conchiglioni
- Garofalo Conchiglioni n.2-88
- Gentile Conchiglioni
- Granoro Dedicato Conchiglioni n.102
- Il Re della Pasta Conchiglioni
- La Fabbrica della Pasta Conchiglioni IGP
- La Fabbrica della Pasta ‘e Conchiglioni Senza Glutine
- La Molisana Conchiglioni n.313
- Liguori Conchiglioni
- Liguori Conchiglioni Le Speciali
- Makarony Polskie Duże Muszle
- Marilungo Conchiglioni
- Pastai Gragnanesi Conchiglioni
- Ronzoni Jumbo Shells
- Rummo Conchiglioni Rigati n.147
- Rustichella d'Abruzzo Conchiglioni
- Rustichella d'Abruzzo Conchiglioni Tris
- Setaro Conchiglioni
- Sorrentino Conchiglioni
Sources
- DPR 9 febbraio 2001, n. 187 — regolamento sulla produzione e commercializzazione di sfarinati e paste alimentari (Normattiva)
- Delverde — Conchiglioni (I Giganti)
- Granoro — Conchiglioni con spinaci, ricotta e mozzarella (ricetta)