2017年12月18日 · Conchiglioni are the most well-known and loved large pasta shells in Italy and abroad. However, lumaconi (snail shells) and caccavelle are beautiful too! The two most traditional baked pasta shell dishes are either with a meat ragu filling or like this recipe for pasta shells with spinach and ricotta.

Conchiglioni Rigati (large grooved shells), which originate from the Campania region, are now very popular all over Italy. The unusual size and shell shape makes this pasta ideal for capturing sauces and so, is an unbeatable shape for preparing …

Cook over low heat for 20 minutes. Separately, sauté the spinach in a pan with a drizzle of oil. Mix the ricotta, Parmigiano and drained and chopped spinach. Finish with another layer of sauce and a sprinkling of Parmigiano and bake at 200°C for 20 minutes.

Cut the ground beef meat into 0.5-centimetre cubes and sauté for a few seconds in some extra virgin olive oil, a clove of garlic and the chili pepper. Add the rest of the white wine and allow it to fully cook out. Add the broth and simmer until half of …

Discover Conchiglioni Rigati from Pastificio Di Martino. Authentic Italian quality, now available online. Elevate your meals with a click!

A definite family favourite - cheesy pasta shells with a simple tomato sauce, baked until crisp, golden and gooey. Make the pasta. Preheat the oven to 200C/400F/Gas 6. Cook the pasta shells in...

2009年8月30日 · Conchiglioni Rigati Stuffed with a Ragu Bolognese I know it looks like a lot of faffing about and the ingredients list is a long one, but this is well worth giving it a go. Prep time: 15 Min Cook time: 2 H & 10 M Total time: 2 H & 25 M

Conchiglioni Rigati originate from Campania and are known for their large size and unique shell shape which allows them to hold sauces. This makes them an ideal choice for preparing stuffed baked pasta topped with fish, meat or vegetables.

I Conchiglioni Rigati, originari della Campania, sono oggi apprezzati e diffusi in tutta Italia. Le particolari dimensioni e la forma a conchiglia adatta a contenere i condimenti, fanno dei Conchiglioni un formato insuperabile nella preparazione di ricette da forno di paste ripiene, con condimenti di pesce o di carne.