Below is a list of all known varieties for Conchiglie (Shells). Click on a variety name to view more detailed nutrient and sourcing information.
| Variety Name | Description |
|---|---|
| Conchiglie (Dried, Standard) | The standard, dried medium-sized shell pasta, ideal for thick sauces like ragù or creamy cheese sauces. |
| Conchiglie (Gluten-Free) | Medium shells made from alternative flours (e.g., corn/rice blend), providing a gluten-free option for the classic shell shape. |
| Conchiglie (High-Protein Blend) | Medium shells made from a blend of semolina and high-protein flour. |
| Conchiglie (Spinach) | Medium-sized shell pasta colored green with spinach powder, used for both visual appeal and a subtle vegetable flavor in salads. |
| Conchiglie (Tomato/Red) | Medium shells infused with tomato puree for a red color and subtle, sweet flavor. |
| Conchiglie (Whole Wheat) | Medium shells made from whole wheat flour, offering a nuttier flavor and higher fiber content. |
| Conchigliette (Small/Soup Size) | The smallest size of shell pasta, used as a pastina in broths, minestrone, or other dense soups. |
| Conchiglioni (Cheese Filled) | Jumbo shells pre-filled with a simple ricotta cheese blend. |
| Conchiglioni (Fresh Egg Dough) | Jumbo shells made from fresh egg pasta dough, giving them a richer flavor and tenderness, ideal for delicate fillings. |
| Conchiglioni (Jumbo Shells) | The largest size of shell pasta, specifically designed for stuffing with ricotta, meat, or vegetables, and then baking. |
| Conchiglioni (Rigate/Ridged) | Jumbo shells featuring external ridges, which help the large shape hold sauces and seasonings better when baked. |