Are you looking for a new pasta dish to impress your friends and family? Look no further! Conchiglie, also known as shells, are a versatile and delicious type of pasta that can be paired with a wide variety of flavors and ingredients. From classic comfort foods to bold and spicy dishes, conchiglie is the perfect canvas for any recipe.
In this article, we’ll explore 20 mouth-watering conchiglie recipes that are sure to please even the pickiest eaters. Whether you’re in the mood for something creamy and cheesy or light and refreshing, we’ve got a conchiglie dish that’s perfect for every occasion. From weeknight dinners to special celebrations, these recipes are sure to become new family favorites.
Stay tuned for our first recipe, where we’ll show you how to make a rich and creamy Creamy Garlic Parmesan Conchiglie that’s sure to impress your guests.
Creamy Garlic Parmesan Conchiglie
Elevate your pasta game with this rich and flavorful recipe featuring conchiglie shells smothered in a creamy garlic parmesan sauce. Perfect for a comforting dinner or special occasion.
Ingredients:
– 8 oz conchiglie pasta
– 2 cloves garlic, minced
– 1 cup heavy cream
– 1/4 cup grated Parmesan cheese
– 1 tsp dried parsley
– Salt and pepper to taste
– 1 tbsp unsalted butter
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook conchiglie pasta according to package instructions until al dente.
3. In a large skillet, melt butter over medium heat. Add garlic and cook for 1-2 minutes or until fragrant.
4. Pour in heavy cream and bring mixture to a simmer. Let cook for 5 minutes or until slightly thickened.
5. Stir in Parmesan cheese until melted and smooth. Season with salt, pepper, and parsley.
6. In a large bowl, combine cooked pasta and sauce. Toss until well coated.
7. Transfer pasta to a baking dish and top with additional grated Parmesan cheese (optional).
8. Bake for 10-12 minutes or until golden brown.
Cooking Time: 20-22 minutes
Servings: 4
Spicy Tomato Basil Conchiglie
This recipe combines the flavors of juicy tomatoes, fresh basil, and spicy heat to create a mouthwatering conchiglie pasta dish that’s sure to please.
Ingredients:
– 8 oz. conchiglie pasta
– 2 cups cherry tomatoes, halved
– 1/4 cup olive oil
– 3 cloves garlic, minced
– 1/4 cup chopped fresh basil
– 1 tsp. red pepper flakes (or more to taste)
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cook conchiglie pasta according to package instructions; drain and set aside.
3. In a large skillet, heat olive oil over medium-high heat. Add garlic and cook for 1 minute.
4. Add cherry tomatoes and red pepper flakes to the skillet; cook for 3-4 minutes or until tomatoes release their juices.
5. Stir in chopped basil and cooked pasta. Season with salt and pepper to taste.
6. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 15-20 minutes
Conchiglie with Roasted Vegetables and Pesto
This recipe combines the flavors of roasted vegetables with the creamy richness of pesto, all wrapped up in a delicious conchiglie pasta dish. Perfect for a quick and easy weeknight meal.
Ingredients:
– 8 oz conchiglie pasta
– 2 cups mixed roasted vegetables (such as zucchini, bell peppers, cherry tomatoes, and onions)
– 1/4 cup freshly made pesto
– 1 tablespoon olive oil
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Preheat oven to 425°F (220°C). Toss the mixed vegetables with olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender.
2. Cook the conchiglie pasta according to package instructions. Drain and set aside.
3. In a large skillet, combine the roasted vegetables and pesto. Stir to combine.
4. Add the cooked pasta to the skillet and toss with the vegetable-pesto mixture.
5. Season with salt and pepper to taste. If desired, sprinkle with Parmesan cheese.
6. Serve hot and enjoy!
Cooking Time: 30 minutes
Cheesy Baked Conchiglie Alfredo
Elevate your pasta game with this creamy, cheesy baked conchiglie alfredo recipe. This comforting dish is perfect for a weeknight dinner or special occasion.
Ingredients:
– 8 oz conchiglie pasta
– 2 cups heavy cream
– 1 cup grated Parmesan cheese
– 1/2 cup grated mozzarella cheese
– 1 tsp garlic powder
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook conchiglie pasta according to package instructions until al dente. Drain and set aside.
3. In a large skillet, combine heavy cream, Parmesan cheese, mozzarella cheese, garlic powder, salt, and pepper. Stir over medium heat until smooth and creamy.
4. Add cooked conchiglie pasta to the skillet and toss to coat with the cheesy sauce.
5. Transfer the pasta mixture to a baking dish and top with additional grated Parmesan cheese (if desired).
6. Bake for 15-20 minutes or until golden brown and bubbly.
7. Sprinkle chopped parsley on top (if using) before serving.
Cooking Time: 15-20 minutes
Conchiglie alla Vodka with Pancetta
This Italian-inspired recipe combines the richness of pancetta, vodka, and Parmesan cheese with the delicate flavor of conchiglie pasta. The result is a creamy and aromatic dish that’s perfect for a special occasion or a cozy night in.
Ingredients:
– 12 oz conchiglie pasta
– 6 slices pancetta, diced
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup vodka
– 1 cup heavy cream
– 1/2 cup grated Parmesan cheese
– Salt and black pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Cook conchiglie pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, cook pancetta over medium heat until crispy. Remove from heat and set aside.
3. Add onion and garlic to the same skillet; sauté until softened.
4. Add vodka, heavy cream, and Parmesan cheese to the skillet. Stir to combine.
5. Add cooked pasta to the skillet; toss to coat with sauce.
6. Return pancetta to the skillet; toss to combine.
7. Season with salt and black pepper to taste.
8. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 20-25 minutes
Lemon Butter Shrimp Conchiglie
Brighten up your dinner table with this zesty and flavorful dish featuring succulent shrimp, creamy lemon butter sauce, and crunchy conchiglie pasta.
Ingredients:
– 12 large shrimp, peeled and deveined
– 1 cup conchiglie pasta
– 2 tablespoons unsalted butter
– 2 cloves garlic, minced
– 2 tablespoons freshly squeezed lemon juice
– 1 teaspoon Dijon mustard
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Cook conchiglie pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, melt butter over medium heat. Add garlic and sauté for 1 minute.
3. Add shrimp and cook for 2-3 minutes per side, or until pink and cooked through.
4. Remove shrimp from skillet and set aside. Reduce heat to low.
5. Whisk together lemon juice, mustard, salt, and pepper. Pour into skillet and stir until sauce thickens slightly.
6. Combine cooked conchiglie pasta, shrimp, and lemon butter sauce. Toss gently to combine.
7. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 15-20 minutes
Spinach and Ricotta Stuffed Conchiglie
This recipe combines the flavors of spinach, ricotta cheese, and tender conchiglie pasta for a satisfying and comforting dish. Perfect as a main course or as a side, this stuffed pasta is sure to please.
Ingredients:
– 12 oz conchiglie pasta
– 2 cups fresh spinach leaves
– 1 cup ricotta cheese
– 1/2 cup grated Parmesan cheese
– 1 egg, beaten
– Salt and pepper to taste
– Extra virgin olive oil for serving (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook conchiglie pasta according to package instructions until al dente. Drain and set aside.
3. In a blender or food processor, blend spinach leaves with ricotta cheese, Parmesan cheese, and egg until smooth.
4. Stuff each cooked conchiglie shell with the spinach mixture, placing them in a baking dish as you go.
5. Drizzle with olive oil (if using) and season with salt and pepper to taste.
6. Bake for 20-25 minutes or until the filling is heated through and the pasta is tender.
Cooking Time: 20-25 minutes
Conchiglie with Mushroom Cream Sauce
This creamy pasta dish is a perfect comfort food for a cozy night in. Jumbo conchiglie shells are filled with a rich and flavorful mushroom cream sauce, making it an ideal recipe for a quick and satisfying dinner.
Ingredients:
– 8 oz jumbo conchiglie shells
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 2 tablespoons butter
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup heavy cream
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook conchiglie shells according to package instructions. Drain and set aside.
3. In a large skillet, sauté mushrooms, onion, and garlic in butter until tender.
4. Add heavy cream and Parmesan cheese to the skillet. Stir until smooth and creamy.
5. Combine cooked conchiglie shells with mushroom cream sauce. Season with salt and pepper to taste.
6. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 20-25 minutes
Mediterranean Conchiglie Salad
This refreshing salad combines the flavors of the Mediterranean with the convenience of conchiglie pasta, perfect for a light and satisfying meal or as a side dish.
Ingredients:
– 8 oz conchiglie pasta
– 1 cup cherry tomatoes, halved
– 1 cup Kalamata olives, pitted
– 1/2 cup artichoke hearts, canned or marinated
– 1/4 cup crumbled feta cheese
– 1/4 cup extra-virgin olive oil
– 2 tbsp freshly squeezed lemon juice
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Cook conchiglie pasta according to package instructions; drain and set aside.
2. In a large bowl, combine cooked pasta, cherry tomatoes, olives, artichoke hearts, and feta cheese.
3. In a small bowl, whisk together olive oil and lemon juice; season with salt and pepper.
4. Pour dressing over pasta mixture; toss to combine.
5. Garnish with chopped parsley, if desired.
Cooking Time: 15-20 minutes
Conchiglie Carbonara with Peas
This recipe adds a pop of color and freshness to the traditional carbonara dish by incorporating sweet peas. The conchiglie pasta’s unique shape and creamy sauce make for a satisfying and flavorful meal.
Ingredients:
– 12 oz conchiglie pasta
– 4 oz pancetta or bacon, diced
– 2 large eggs
– 1 cup frozen peas
– 1/2 cup grated Parmesan cheese
– Salt and black pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Bring a large pot of salted water to a boil and cook the conchiglie pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a large skillet, cook the pancetta or bacon over medium heat until crispy. Remove from heat and set aside.
3. In a separate bowl, whisk together eggs, Parmesan cheese, and a pinch of salt and pepper.
4. Add the cooked pasta to the bowl with the egg mixture and toss to combine, adding some reserved pasta water if needed.
5. Stir in the cooked pancetta or bacon and frozen peas. Season with salt and black pepper to taste.
6. Serve immediately, garnished with chopped fresh parsley if desired.
Cooking Time: 20-25 minutes
Pumpkin Sage Conchiglie Bake
A creamy, comforting pasta bake infused with the warm flavors of pumpkin and sage, perfect for a cozy evening meal.
Ingredients:
– 12 oz conchiglie pasta
– 1 cup cooked, mashed pumpkin
– 2 tbsp olive oil
– 1 onion, finely chopped
– 3 cloves garlic, minced
– 1/4 cup grated Parmesan cheese
– 1/2 cup heavy cream
– 1 tsp dried sage
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook pasta according to package instructions; set aside.
3. In a large skillet, heat olive oil over medium-high. Add onion and garlic; cook until softened, about 3 minutes.
4. Stir in cooked pumpkin, Parmesan cheese, heavy cream, and dried sage. Bring mixture to a simmer.
5. Combine cooked pasta and pumpkin sauce; transfer to a baking dish.
6. Bake for 20-25 minutes or until golden brown and heated through.
7. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 20-25 minutes
Conchiglie with Sausage and Peppers
This hearty Italian-inspired dish combines tender conchiglie pasta, flavorful sausage, and sweet bell peppers for a satisfying meal. Perfect for a weeknight dinner or a casual gathering.
Ingredients:
– 8 oz conchiglie pasta
– 1 lb sweet Italian sausage, casings removed
– 2 large bell peppers (any color), sliced
– 2 cloves garlic, minced
– 1 onion, chopped
– 1 can (28 oz) crushed tomatoes
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Preheat oven to 400°F.
2. Cook conchiglie according to package instructions; drain and set aside.
3. In a large skillet, cook sausage over medium-high heat, breaking apart with a spoon as it cooks.
4. Add sliced bell peppers, garlic, and onion to the skillet; cook until vegetables are tender.
5. Stir in crushed tomatoes; season with salt and pepper.
6. Combine cooked conchiglie and tomato-sausage mixture in a large serving dish.
7. Top with grated Parmesan cheese (if using) and serve hot.
Cooking Time: 25-30 minutes
Sun-Dried Tomato and Chicken Conchiglie
This recipe combines the rich flavors of sun-dried tomatoes, juicy chicken, and creamy pasta to create a mouthwatering dish that’s perfect for a cozy night in.
Ingredients:
– 1 pound boneless, skinless chicken breast or thighs
– 1 cup conchiglie (jumbo shells)
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 cup sun-dried tomatoes, chopped
– 1 cup grated Parmesan cheese
– 1/4 cup heavy cream
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook conchiglie according to package instructions; set aside.
3. In a large skillet, heat olive oil over medium-high heat. Add chicken, onion, and garlic; cook until chicken is cooked through, about 5-6 minutes.
4. Stir in sun-dried tomatoes, Parmesan cheese, and heavy cream. Season with salt and pepper to taste.
5. Combine cooked conchiglie and chicken mixture. Toss gently to combine.
6. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 25-30 minutes
Conchiglie Pasta Primavera
Celebrate the flavors of spring with this vibrant pasta dish featuring conchiglie shells, fresh vegetables, and a hint of citrus. This recipe is perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 8 oz conchiglie pasta
– 2 cups mixed spring vegetables (bell peppers, zucchini, carrots, cherry tomatoes)
– 2 tbsp olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 cup chicken broth
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Cook conchiglie pasta according to package instructions; set aside.
2. In a large skillet, heat olive oil over medium-high. Add chopped onion and cook until translucent, 3-4 minutes.
3. Add mixed spring vegetables and cook until tender, about 5 minutes.
4. Add cooked pasta, chicken broth, and Parmesan cheese. Toss to combine; season with salt and pepper to taste.
5. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 20-25 minutes
Beef and Tomato Conchiglie Casserole
A hearty, comforting casserole perfect for a cozy night in, featuring tender beef, juicy tomatoes, and pasta shells smothered in a rich tomato sauce.
Ingredients:
– 1 pound ground beef
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 can (28 oz) crushed tomatoes
– 1 cup shredded mozzarella cheese
– 1/2 cup grated Parmesan cheese
– 8 conchiglie pasta shells
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh basil leaves, chopped (optional)
Instructions:
1. Preheat oven to 375°F.
2. Cook pasta shells according to package instructions; drain and set aside.
3. In a large skillet, cook ground beef over medium-high heat until browned, breaking into small pieces as it cooks.
4. Add onion and garlic; cook until onion is translucent.
5. Stir in crushed tomatoes, salt, and pepper. Bring to a simmer and let cook for 10 minutes.
6. Combine cooked pasta shells with the tomato sauce mixture.
7. Transfer mixture to a 9×13-inch baking dish. Top with mozzarella and Parmesan cheese.
8. Bake for 25-30 minutes or until cheese is melted and bubbly.
Conchiglie with Broccoli and Cheddar
This comforting pasta dish combines the flavors of tender broccoli, sharp cheddar, and rich cream to create a satisfying meal. Perfect for a weeknight dinner or a special occasion.
Ingredients:
– 12 oz conchiglie pasta
– 3 cups broccoli florets
– 2 tablespoons butter
– 1 onion, diced
– 1 cup grated cheddar cheese
– 1/2 cup heavy cream
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F.
2. Cook conchiglie pasta according to package instructions. Drain and set aside.
3. In a large skillet, sauté broccoli, onion, and butter until tender.
4. In a separate saucepan, melt cheddar cheese with heavy cream over medium heat.
5. Combine cooked pasta, broccoli mixture, and cheese sauce. Season with salt and pepper to taste.
6. Transfer the mixture to a baking dish and top with additional grated cheddar cheese (if desired).
7. Bake for 15-20 minutes or until golden brown.
Cooking Time: 25-30 minutes
Pesto and Pine Nut Conchiglie
This recipe combines the classic flavors of pesto with the nutty goodness of pine nuts, all wrapped up in a delicious conchiglie pasta dish. Perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 8 oz conchiglie pasta
– 1/4 cup freshly made pesto
– 1/2 cup pine nuts
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Cook the conchiglie pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat the olive oil over medium-high heat. Add the garlic and cook for 1 minute.
3. Stir in the pine nuts and cook until lightly toasted, about 2-3 minutes.
4. Add the pesto to the skillet and stir to combine with the pine nuts and garlic.
5. Combine the cooked pasta, pesto mixture, and Parmesan cheese (if using). Season with salt and pepper to taste.
6. Serve immediately.
Cooking Time: 15-20 minutes
Conchiglie with Clams and White Wine Sauce
Conchiglie with Clams and White Wine Sauce
A classic seafood pasta dish featuring tender conchiglie shells smothered in a rich white wine sauce, infused with the brininess of fresh clams.
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Ingredients:
- 1 pound conchiglie pasta
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 12 ounces fresh clams, scrubbed and rinsed
- 1/4 cup white wine (dry)
- 1/4 cup chicken broth
- 2 tablespoons butter
- Salt and pepper to taste
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Instructions:
- Bring a large pot of salted water to boil. Cook conchiglie pasta according to package instructions until al dente, then set aside.
- In a large skillet, heat olive oil over medium-high heat. Add garlic and sauté for 1-2 minutes or until fragrant.
- Add clams to the skillet and cook until they open, about 3-4 minutes. Remove from heat and set aside.
- In a small saucepan, combine white wine and chicken broth. Bring to a simmer over medium heat and cook for 2-3 minutes or until reduced by half.
- Add butter to the skillet with garlic and sauté until melted. Stir in cooked clam mixture and cooked pasta. Season with salt and pepper to taste.
Cooking time: approximately 20-25 minutes
Roasted Garlic and Kale Conchiglie
Elevate your pasta game with this flavorful and nutritious dish that combines the creaminess of roasted garlic with the earthy sweetness of kale. This recipe is perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 12 conchiglie (jumbo shells)
– 3-4 cloves of garlic, peeled
– 2 cups curly kale, stems removed and discarded, leaves torn into bite-sized pieces
– 1/4 cup grated Parmesan cheese
– 1 tablespoon olive oil
– Salt and pepper to taste
– 1 cup marinara sauce (homemade or store-bought)
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast garlic by placing it on a piece of aluminum foil, drizzle with olive oil, and fold the foil to create a packet. Bake for 30-40 minutes or until tender.
3. Cook conchiglie according to package instructions. Drain and set aside.
4. In a large skillet, heat marinara sauce over medium heat. Add roasted garlic and stir to combine.
5. Add kale to the skillet and cook until wilted, about 3-4 minutes. Season with salt and pepper to taste.
6. Combine cooked conchiglie, garlic-kale mixture, and Parmesan cheese in a large serving dish. Toss to coat.
7. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 45-50 minutes
Conchiglie with Spicy Arrabbiata Sauce
This classic Italian dish combines tender conchiglie pasta with a bold and spicy arrabbiata sauce, perfect for those who like a little heat in their meal.
Ingredients:
– 8 oz conchiglie pasta
– 2 cups cherry tomatoes, halved
– 1/4 cup olive oil
– 4 garlic cloves, minced
– 1/2 teaspoon red pepper flakes
– 1 can (6 oz) crushed tomatoes
– Salt and pepper to taste
– Grated Parmesan cheese, for serving (optional)
– Fresh basil leaves, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cook conchiglie pasta according to package instructions until al dente.
3. In a large skillet, heat olive oil over medium-high heat. Add garlic and cook for 1 minute.
4. Add cherry tomatoes and red pepper flakes; cook for an additional 3-4 minutes or until the sauce thickens slightly.
5. Stir in crushed tomatoes and season with salt and pepper to taste.
6. Combine cooked pasta and arrabbiata sauce. Serve hot, topped with Parmesan cheese and chopped basil if desired.
Cooking Time: 20-25 minutes
Summary
Get ready to indulge in the world of conchiglie recipes! This article brings you 20 delicious and varied dishes that showcase the versatility of this Italian pasta shape. From creamy garlic parmesan to spicy tomato basil, there’s something for every taste and occasion. Discover how to elevate your meals with roasted vegetables and pesto, or treat yourself to cheesy baked conchiglie alfredo. Whether you’re in the mood for seafood, meat, or veggies, these recipes will inspire you to create mouthwatering dishes that are sure to impress.
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