Conchiglioni (big shell pasta) are another type of Italian pasta shape. Perfect for baking, they are usually stuffed with yummy ingredients, like ricotta and spinach, mushrooms, cooked ham, béchamel sauce… or even ground meat, or fish and vegetables: your only limit is your imagination! Then they should be covered with some seasoning or sauce, according to the filling, and baked. Their special hollow shape is perfect to absorb and enclose the delicious savors of the ingredients you’ve chosen to use.
Fun fact: most people around the world can’t cook our famous “pasta al dente”. Pasta should be cooked in a large pot of boiling salted water, at a rolling boil, following the cooking time reported on the package, and drained when still a little firm, not mushy. According to what nutritionists say, Pasta al dente is much more digestible.