A delicious, multi-coloured Conchiglioni, often called pasta shells in the UK. They have a ridged exterior and a hollow shape, making them perfect for stuffing with various fillings. One of our favourites is a rich meat ragù, with our grass-fed beef mince of course! Once stuffed, they are typically baked in sauce.
It’s important not to overcook the pasta. The shells should remain firm after boiling, stuffing, and baking. Ten minutes is the absolute maximum cooking time—any longer, and you risk losing both the colour and flavour of the pasta.
The flavours include spinach, squid ink, turmeric, tomato, and classic plain.
Multi Coloured Conchiglioni | Buongustaio Piemonte
Durum Wheat Semolina, Dehydrated Spinach 0.6%, Squid Ink 0.4% (Squid Ink 40%, Water, Salt), Dehydrated Turmeric 0.4%, Dehydrated Red Beet 0.3%, Dehydrated Tomato 0.3%
May contain traces of Eggs
