Snail-shaped pasta

Conchiglioni – the queen of filled pasta from Campania

Conchiglioni are large, shell-shaped pasta made from 100% durum wheat semolina – designed to generously hold fillings and sauces and to rise to their full potential in the oven. They originate in Campania, more precisely in the pasta capital of Gragnano, where microclimate, spring water, and craftsmanship have ensured pasta with a distinctive bite for centuries. On this page, you'll find everything you need for selecting, preparing, and perfect serving suggestions – including expert tips, recipe ideas, and shopping recommendations.

Conchiglioni di Gragnano from Campania – large shell pasta for stuffing

"Di Gragnano" is more than just a designation of origin – it's a promise of quality. Conchiglioni from Gragnano are traditionally pressed through bronze dies (trafila al bronzo) and slowly dried at low temperatures. This results in a rough surface to which sauces and fillings cling like velvet. The extra-large shell shape offers ample volume for ricotta and spinach, ragù, vegetable, or fish fillings and remains al dente even after baking.

Why Conchiglioni?

• Large hollow shape = maximum space for fillings
• Rough finish = perfect sauce adhesion
• Stable in the oven = ideal for al forno dishes
• Universally applicable: meat, vegetarian, fish, vegan

Stuffed shell pasta from Italy – Conchiglioni al forno with sauce

The classic: Conchiglioni al forno – filled shell pasta baked in the oven, enveloped in tomato sauce, béchamel, or a creamy cheese sauce. The secret lies in pre-cooking: Cook the shells for 2–3 minutes less than indicated on the package, fill them, and finish cooking them in the oven at 180–200 °C. This way, they retain their firm texture and perfectly absorb the sauce.

Oven basics

1. Pour a layer of sauce into the dish (tomato, béchamel or both).
2. Fill the shells loosely (not too tightly, otherwise they will be compact).
3. Spoon over the sauce to prevent it from drying out.
4. Bake for 20–30 minutes, optionally top with mozzarella/Parmigiano.

Popular variants:

• Ricotta–spinach–lemon–nutmeg
• Salsiccia-fennel-tomato-pecorino
• Salmon, ricotta, dill, and lemon zest
• Mediterranean: Aubergine–Zucchini–Bell peppers–Olives–Capers

Buy Conchiglie di Gragnano – small snail-shaped pasta from Campania

Conchiglie are the smaller cousin of conchiglioni – the same shell shape, but ideal for stir-fries, quick sauces, pasta salads, and creamy everyday recipes. Their pronounced curve makes them perfect for holding pesto, cream sauces, and finely chopped vegetables.

What should you look out for when buying?

• Gragnano IGP or indication of traditional production (bronze, slowly dried).
• Semolina flour (semola di grano duro) as the only ingredient (+water).
• A rough, slightly matte finish instead of smooth and glossy.
• Stable shell structure that retains its shape during cooking.

Pasta shells from Campania – handcrafted

The top characteristics of genuine artisan pasta:

• Bronze Trafila : rough surface for optimal adhesion.
• Long drying (up to 48 hours) at low temperature: protects aroma, color, and nutrients.
• Controlled bite : Mussels retain their shape, even when cooked al forno.
• Clear grain aroma : noticeable durum wheat, no "rubbery" texture.

Advantage in the kitchen: You need less fat for a creamy mouthfeel because the sauce emulsifies and adheres better – it tastes more intense and seems lighter.

Conchiglioni di Gragnano IGP – traditional pasta from southern Italy

The Protected Geographical Indication (PGI) guarantees a clearly defined origin and production method. For Conchiglioni di Gragnano PGI, this means: the microclimate between the sea and the Monti Lattari mountains, the calcium-rich spring water, and centuries-old expertise make all the difference. For you, this translates to consistent cooking results, better sauce consistency, and the authentic taste that comes from Campania.

Pro tip: Arrange the conchiglioni in a single layer in the oven dish. This ensures they cook evenly and absorb sauce better. Cover the dish during the last third of the baking time to prevent the surface from drying out.

Recipes with snail-shaped pasta – filled pasta with spinach, ricotta or meat

Vegetarian light:

• Ricotta, spinach, and lemon : Ricotta, finely chopped spinach, lemon zest, nutmeg, salt, and pepper. Top with tomato sauce and a touch of béchamel sauce for gratin.
• Ricotta, pea, and mint : Fresh herbs add freshness; season with pecorino.

Strong & hearty:

• Ragù napoletano (slowly braised tomato and meat ragout) as a filling, topped with Bechamel sauce, finished with Parmigiano-Reggiano.
• Salsiccia–mushroom–thyme : Briefly fry, deglaze with a little white wine, stir in ricotta.

Fish & Sea:

• Salmon, ricotta, and spinach , refined with lemon butter.
• Prawns, zucchini, and saffron : creamily emulsified with pasta water.

Vegan:

• Ricotta-style cheese made from tofu or almonds, with spinach, nutritional yeast and lemon juice.
• Vegetable filling of aubergine, chickpeas, tomato and capers (alla siciliana).

Shell pasta made from durum wheat semolina – Pasta Corta from Gragnano

Conchiglie are a type of pasta corta (short pasta) – ideal for dishes where sauce and texture are key. Their shell shape combines two worlds: it holds creamy components within the shell while simultaneously binding sauce to the rough outer surface. Conchiglie retain their shape well in salads, absorb dressing nicely, and taste delicious even when lukewarm.

Perfect partners:

• Pesto Genovese, pistachio pesto, walnut pesto
• Cream or cheese sauces (Gorgonzola, Taleggio, Provolone)
• Tomato-basil, Sugo all'arrabbiata, puttanesca
• Vegetable emulsions (broccoli, peas, pumpkin)

Stuffed Conchiglioni from Campania – a pasta specialty baked in the oven

This is how you succeed every time:

1. Pre-cooking : 2–3 minutes less than the package time.
2. Cold quenching : briefly, so they are easier to fill.
3. Sauce bed : prevents sticking and drying out.
4. Fill & Set : Opening facing upwards, distribute evenly.
5. Spoon over : add some sauce on top; this ensures juiciness.
6. Baking : 20–30 min. at 180–200 °C; towards the end, briefly gratinate if necessary.
7. Resting : 5–10 minutes before serving – aromas combine, structure stabilizes.

Wine pairings:

• Tomato/Ricotta: Falanghina, Fiano, Soave Classico
• Ragù/Salsiccia: Aglianico, Primitivo, Chianti Classico
• Salmon/Seafood: Greco di Tufo, Vermentino, Lugana

Conchiglie Rigate from Italy – shell pasta for creamy sauces

Rigate (ridged) isn't just a decorative term, but a functional description: ridges + shell curve = maximum adhesion. This is invaluable for creamy sauces – whether Cacio e Pepe style (emulsified with pasta water), truffle cream, Gorgonzola and pear, or pumpkin and sage. Thanks to their thicker wall profile, Conchiglie Rigate retain their shape and deliver the desired al dente texture when chewed.

Quick weekly recipe (under 20 min.)
Cook the conchiglie in salted water. Meanwhile, heat the cream, melt the Gorgonzola, and stir in pepper and a little lemon zest. Add the pasta directly from the pot to the sauce, add a little pasta water, toss well, and serve with toasted walnuts.

Buy snail-shaped pasta from Gragnano online – a pasta tradition from Campania

Checklist for online purchases:

• Origin : “Gragnano”, ideally IGP.
• Production : “trafila al bronzo”, “essiccazione lenta” (slow drying).
• Ingredients : exclusively durum wheat semolina & water.
• Transparent information : recommended cooking time, net weight, manufacturer.

• Packaging : sturdy bags/boxes that protect the shell shape (important for conchiglioni).

Tip: Order conchiglioni + matching sauces/passata as a bundle – that way you have everything you need for this spontaneous oven classic.

Bonus: Practical tips that make the difference

• Add salt: 10–12 g of salt per liter of water. Use large pots – conchiglioni need space.
• Use pasta water: Starch in the cooking water binds sauces – reserve 1-2 ladles for emulsification.
• Seasoning fillings: Lemon zest , nutmeg, pepper and freshly grated hard cheese (Parmigiano/Pecorino) add depth to fillings.
• Crispy finish: Mix breadcrumbs with olive oil and herbs, grill briefly – for crunch on top.
• Meal prep: Filled conchiglioni can be frozen without baking. Place directly from the freezer into the baking dish and adjust the baking time accordingly.

Conclusion

Whether as a festive al forno main course, a creamy midweek pasta dish, or an elegant appetizer: Conchiglioni and Conchiglie from Campania are the shapes for gourmets who seek Michelin-star-level texture, bite, and sauce retention. Opt for Gragnano craftsmanship, choose high-quality ingredients, and give your fillings room to breathe – then nothing will stand in the way of pasta bliss. Buon appetito!