What are the huge pasta shells called?

The huge pasta shells that you are referring to are typically called conchiglie pasta or conchiglioni pasta. Conchiglie comes from the Italian word for “shells” and conchiglioni is simply the plural form of conchiglie. These large shell-shaped pasta varieties are popular in Italian cuisine and come in a range of sizes from small to extra-large.

What sets conchiglie pasta apart?

Conchiglie gets its name from its unique shape, which resembles a seashell. The pasta is shaped like a tube that has been curled into the round shape of a shell. Unlike some other pasta shapes like penne or rigatoni, conchiglie has a smooth exterior without ridges or lines. The ends of each shell are sealed shut so the pasta holds sauce inside.

Conchiglie comes in a few sizes, with the largest varieties having a diameter of around 2 inches. These extra-large shells are sometimes called conchiglioni, which simply translates to “large shells” in Italian. The shaping process gives conchiglie a slight curve so that each shell has a concave and convex side.

Common sizes of conchiglie pasta

Here are some of the common sizes of conchiglie pasta and their alternate names:

  • Conchigliette – Small shells around 1 inch wide
  • Conchiglie – Medium shells around 1.5 inches wide
  • Conchiglioni – Large shells around 2 inches wide
  • Giganti – Extra-large shells over 2.5 inches wide

The giganti or “giant” conchiglie are sometimes called “mother shells” and are about the size of a small fist. They can be stuffed in the same way as jumbo pasta shells.

What dishes use conchiglie pasta?

The versatility of conchiglie allows it to be used in many Italian pasta dishes. Here are some of the classic ways it can be served:

With fresh sauces

Conchiglie is commonly paired with chunky vegetable or seafood sauces. The shells nicely hold sauces made with tomatoes, mushrooms, broccoli, spinach, shrimp, crab meat, lobster, and many more ingredients. Grated cheese like parmesan or ricotta can be added on top or mixed into a sauce to make it creamy.

In soups

The small and medium shells work well in soups like minestrone. The shells give more texture and surface area compared to noodles or small shapes like ditalini.

Stuffed and baked

One of the most popular ways to serve conchiglioni is to stuff and bake them. The extra-large shells are ideal for filling with ingredients like cheese, meat, vegetables, seafood, or sauce. Some classic stuffed shell fillings are ricotta with spinach, ground meat with tomato sauce, or a mix of soft cheeses like ricotta, mozzarella and parmesan.

Cold pasta salads

Smaller conchiglie shells make an excellent addition to chilled pasta salads with veggies, meats, cheeses, and dressings like Italian vinaigrette. The shells hold the dressing and mix of ingredients well.

In pasta bakes

Conchiglie and conchigliette work nicely in baked pasta dishes like lasagna, ziti, pastitsio or mac and cheese. The small shells mix well with other ingredients and hold their shape when baked.

Where does conchiglie pasta come from?

Like other pasta varieties, conchiglie originated in Italy. Food historians aren’t certain when exactly shells were first produced, but hollow pasta shapes like conchiglie became common in Italy starting around the 14th century. The Italian island of Sicily is one region famous for its use of conchiglie pasta today.

Conchiglie pasta dates back several centuries but was initially time consuming to make by hand. The early shell shapes were similar to conchigliette and it wasn’t until industrial pasta production began that larger conchiglie and conchiglioni could be easily mass produced.

How is conchiglie pasta made?

Conchiglie and other types of pasta originated as homemade noodles that were rolled and shaped by hand. But today most conchiglie is made using industrial pasta machines for mass production.

The pasta starts as a stiff dough mixture made with semolina flour and water. The dough is pressed into the desired conchiglie shape using steel molds as it passes through the pasta machine. The steel molds shape the pasta while also smoothing out the surface and sealing the ends closed. Finally, the shaped pasta pieces are dried at a low temperature for several hours to evaporate excess moisture content before packaging.

Handmade conchiglie is still produced by some artisanal pasta makers but has a rougher surface and open ends compared to machine-rolled shells. Many Italy pasta companies like Barilla use steel molds to produce conchiglie in a range of sizes while retaining the classic round shell shape.

Why is it a popular pasta shape?

There are a several key reasons why conchiglie became a beloved pasta variety in Italian cuisine:

  • Shape – The unique seashell form allows sauce to get trapped within each piece of pasta. The shells nicely hold ingredients compared to long noodles or small shapes.
  • Versatility – Conchiglie works well in sauces, soups, salads, bakes, and stuffed recipes making it a versatile shape.
  • Texture – Each ridged, smooth shell provides more texture than flat or smooth pasta shapes.
  • Fun factor – The shell shape makes conchiglie pasta visually interesting and fun, especially for kids.

Conchiglie’s all-purpose nature makes it perfect for pairing with a wide variety of sauces and ingredients. The shells nicely complement both light and heavy pasta dishes thanks to their signature look and ability to hold sauce.

Is there a difference between conchiglie and conchiglioni pasta?

Conchiglie and conchiglioni pasta come from the same Italian family of shell-shaped pasta. The main difference between the two is their size:

  • Conchiglie refers to small, medium and sometimes large sizes of shells.
  • Conchiglioni specifically refers to extra-large shells around 2 inches wide or bigger.

So conchiglioni is simply a larger variety of conchiglie. Aside from the size difference, they are produced using the same process and have the same signature seashell shape.

In recipes, the two names can often be used interchangeably for any jumbo shells. But if a certain size is called for specifically, conchiglie would be the small to medium shells while conchiglioni is best for really large shells.

Are conchiglioni and jumbo pasta shells the same?

Jumbo pasta shells are another name used for extra-large shell-shaped pasta. So jumbo shells are the same thing as conchiglioni – both refer to shells around 2 inches or larger.

“Jumbo” is more of a generic size description while conchiglioni is the specific Italian name denoting a big shell shape. But these names can be used interchangeably in recipes calling for oversized, stuffed shells.

Common conchiglie and conchiglioni brand names

There are many popular Italian pasta brands that produce quality conchiglie and conchiglioni:

Brand Conchiglie product Conchiglioni product
Barilla Conchiglie Giganti
De Cecco Conchiglie Conchiglioni
Bionaturae Conchiglie Conchiglione
Rummo Conchiglioni
Valle Rey Conchiglie Mini Conchiglioni

As you can see, conchiglioni may also be called giganti or conchiglione depending on the brand. But all these names refer to the jumbo extra-large shells perfect for stuffing and baking.

Where to buy conchiglie and conchiglioni pasta

Here are some of the best places to buy conchiglie and conchiglioni pasta shells:

  • Grocery stores – Check the dried pasta aisle in stores for brands like Barilla, De Cecco, or Bionaturae. Larger stores may carry multiple sizes.
  • Italian markets – Specialty Italian food stores often have a huge pasta selection including various sizes of conchiglie.
  • Online – Order conchiglie, conchiglioni, or jumbo shells online from sites like Amazon or direct from pasta brands that sell online.
  • Italian restaurants – Some authentic Italian restaurants may sell take-home pasta like fresh or dried conchiglie.
  • Wholesale food distributors – Food service providers can buy bulk cases of conchiglie and conchiglioni to use in restaurants from restaurant wholesalers.

The best way to find giant shells for stuffed recipes is looking in stores with a large pasta variety or searching for “jumbo” shells online. For soups or pasta salads, small or medium conchiglie can be found at most grocery stores.

How much do conchiglie and conchiglioni pasta cost?

Pricing for conchiglie and conchiglioni pasta depends on factors like:

  • Size – Jumbo conchiglioni is often more expensive than small shells
  • Brand – Premium Italian brands can cost more than private label
  • Quantity – Bulk bags are cheaper per ounce than small boxes
  • Where they are sold – Prices may be higher at specialty stores than discount grocers

On average, expect to pay:

  • Conchiglie – $1 to $3 per box or bag
  • Conchiglioni – $2 to $4 for jumbo shells

For example, a 16-ounce box of Barilla conchiglie costs around $2 while their 16-ounce conchiglioni giganti costs closer to $3. Higher-end brands like Bionaturae can cost $1 or $2 more per pound.

For the best value, buy larger 1-pound or 2-pound bags, especially if making recipes that need a lot of shells like stuffed shells. Conchiglie and conchiglioni purchased in bulk usually range from $1 to $2 per pound.

How to cook perfect al dente conchiglie pasta

Here are some tips for cooking great al dente conchiglie or conchiglioni pasta:

  • Use plenty of water – Cook pasta in 4 to 6 quarts of water per 1 pound of pasta so it has room to move.
  • Salt the water – Add a few tablespoons of salt to the boiling water to add flavor.
  • Follow package times – Check suggested cook times but start testing shells a minute or two early.
  • Save pasta water – Drain shells reserving about 1 cup of starchy pasta water to use in sauces.
  • Don’t rinse – Avoid rinsing pasta to prevent removing starch needed to bind to sauces.
  • Use immediately – Transfer pasta right to sauce to prevent overcooking and sticking together.

With a little practice, you can learn to perfectly cook al dente conchiglie and conchiglioni with a firm, toothsome bite.

Conchiglie and conchiglioni pasta recipes

To highlight how versatile conchiglie and conchiglioni can be, here are some example recipes using these shapes:

Baked stuffed conchiglioni

Ingredients:

  • 1 box jumbo pasta shells
  • 15 oz ricotta
  • 10 oz shredded mozzarella
  • 1/4 cup parmesan
  • 1 egg
  • 2 cups marinara sauce

Fill the cooked jumbo shells with a ricotta, parmesan, mozzarella, and egg mixture. Arrange in a baking dish, cover with marinara sauce and additional mozzarella. Bake at 350°F until bubbly for a classic hearty recipe.

Shrimp scampi with conchiglie

Ingredients:

  • 1 lb medium shells
  • 1 lb shrimp
  • 4 tbsp butter
  • 3 garlic cloves
  • 1/4 cup parsley
  • 2 tbsp lemon juice
  • 1/4 tsp red pepper flakes

Saute chopped garlic in butter, then add shrimp and seasonings. Cook until shrimp is pink. Toss with cooked conchiglie, parsley and lemon juice for a fast seafood dinner.

Italian wedding soup with conchigliette

Ingredients:

  • 4 cups chicken broth
  • 1/2 cup small pasta shells
  • 1/2 cup frozen mixed vegetables
  • 1 tbsp olive oil
  • 1 garlic clove
  • Pinch of oregano
  • 2 oz frozen spinach
  • 4 oz ground turkey

Saute garlic and turkey. Add broth, pasta, vegetables, and seasonings. Simmer until pasta is tender. Add spinach at end to wilt. Top with parmesan for a hearty, protein-packed soup.

Conclusion

So in summary, the huge shells you’re looking for are called conchiglioni or giganti pasta shells. These jumbo, stuffed shells have a signature seashell shape perfect for trapping sauce inside. Conchiglioni come from the same Italian family as smaller conchiglie and work great in baked dishes or with fresh sauces. Look for brands like Barilla, De Cecco, or Bionaturae to try these fun, oversized pasta shells in your next Italian meal.

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