Conchiglie Rigate
Conchiglie Rigate — shell pasta with ridged outer walls — are the shape that hides the most sauce inside any bowl. The curved shell cradles chunky pieces of vegetable, legume, or meat, while the ridges on the outside hold whatever liquid sauce is flowing around them. At 10–12 minutes they take a little longer than most short shapes, but the reward is a satisfying chew and a shell that doesn't collapse in a baked dish. Kids love them because every spoonful scoops up something interesting. Adults love them for exactly the same reason. A great choice for soups, bakes and hearty layered pasta dishes.
Best with
- Spinach and ricotta filling or sauce
- Chunky vegetable or sausage ragu
- Brothy bean and tomato soup
- Cheesy bake with béchamel
- Peas, mint and a drizzle of olive oil
Where to buy
Cooking Conchiglie Rigate
- Water: 4.0 litres per 500g pack
- Salt: 2 tbsp
- Time: 10–12 minutes for al dente
- Drain, don't rinse
- Serves: about 5
Net weight, ingredients, allergens, storage, and country of origin are printed on each pack. See the pack for full details.
