Pasta Nostra conchiglioni are medium sized shell-shaped pieces of pasta which are made in small batches and every step of production is overseen by The Pasta Maker to ensure the best quality every time.
We make our conchiglioni using only semolina durum wheat flour and spring water from Florida. The dough has to reach a particular consistency before it can be extruded through a bronze die. The extrusion process creates ridges along the surface as well as a rough texture to each shell as it is formed. This ensures that the maximum amount of sauce clings to each conchiglioni for an enhanced pasta eating experience.
Everyday dried pasta will swim in any sauce you put in it. This is because it is baked very slowly during the drying process which often creates a smooth and almost shiny surface to the pasta. All of our fresh pasta is allowed to dry a little and naturally, prior to packing. Because of this, it has a somewhat 'dull' look achieved by this combination of bronze extrusion and natural drying. This dull, rough surface allows for more absorption and all of our pastas often need an extra helping of sauce.
Conchiglioni are happy among all sorts of ingredients. They work great in a sauce served hot, as part of a colorful salad or stuffed and baked.
Conchiglioni stuffed with prosciutto and spinach – serves 2 or 3
1 10 oz pack of Pasta Nostra conchiglioni
2 ounces (50 grams) of prosciutto, cut into small cubes
6 ounces (150 grams) of spinach, cleaned
2 ounces (50 grams) of cream cheese Philadelphia
1 medium clove of garlic, lightly crushed
1/2 teaspoon fresh thyme
2 tablespoons extra virgin olive oil
spinach bacon cream cheese stuffed shells
In a frying pan over a low to medium heat, heat the oil with the garlic for 30 seconds.
Add the prosciutto and cook until crisp.
Add the spinach and thyme to the prosciutto and cook until spinach shrinks.
Remove the spinach mixture from the heat and set aside to cool.
In the meantime boil the conchiglioni, drain when al dente and will put them under a stream of cold water to stop the cooking, then pour over a little olive oil and mix to ensure that they do not stick together. Fill conchiglioni with the mixture, using a spoon.
Preheat the oven to 185C/365F.
Mix the cream cheese with spinach and prosciutto.
When the shells are cool enough to handle, stuff each one with a little spinach and prosciutto mix.
Arrange the stuffed shells in one layer in a baking dish. Cover with aluminum foil and place in the center of the oven for 15 minutes or until re-heated.