Conchiglioni large shells

Dried pasta from Campania, made with durum wheat semolina. These are shells several centimetres across, ridged outside and roomy inside; five to eight pieces are often enough for a plate.

Parboil them in water for less than the usual time, stuff them, then finish in the oven.

The classic filling is ricotta and spinach or minced meat, under tomato sauce or béchamel and cheese. Served cold, they can be filled with a fish or vegetable mousse.