The ultimate pasta for stuffing, baking, and impressing.
Rustichella Conchiglioni are large, shell-shaped pasta with a ridged outer surface and a smooth, generous cup — made to hold rich fillings and capture every drop of sauce. If you love a baked pasta moment, these are a must-have.
The classic way to enjoy them is as stuffed shells: fill with spinach and ricotta, layer over tomato sauce, and bake until golden and bubbling. Want something a little more indulgent? Cook the Conchiglioni briefly, then fill with Gorgonzola, ricotta and walnuts, and bake over a silky roasted red pepper sauce for a restaurant-worthy twist.
About Rustichella d’Abruzzo
In Pianella, in Italy’s Abruzzo region, Rustichella d’Abruzzo continues a proud artisan pasta-making tradition passed down through generations. Using carefully selected durum wheat semolina and pure mountain spring water, the dough is shaped through hand-carved bronze dies for the ideal rough texture. It’s then slow dried for at least 56 hours, creating the firm bite and depth of flavour that sets this pasta apart.
Perfect for Sunday bakes, hosting dinners, and “one more serving” comfort food.
