Massa Conchiglioni Pasta

Massa Conchiglioni: The Sculptural Shell

Massa Conchiglioni are magnificent, jumbo-sized pasta shells that represent the pinnacle of "stuffed" Italian cuisine. Inspired by the majestic shells of the Mediterranean, these oversized vessels feature a deep, cavernous interior and a ridged exterior ( rigate ).

Expertly extruded through bronze dies, they possess a distinctive sandblasted texture that ensures sauces cling to every curve. Crafted from high-protein durum wheat semolina , they offer the structural integrity required for par-boiling and baking. Whether cradling a rich ricotta herb filling or a hearty meat ragù, Massa Conchiglioni transform any dinner into a sophisticated, hand-crafted feast.=

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Because of their size, these shells are almost always stuffed and baked. Here is recipe for this most iconic Spinach and Ricotta Stuffed Shells with a bubbling marinara.

Stuffed Massa Conchiglioni is the ultimate "crowd-pleaser" dish. The secret to success is ensuring the filling is creamy and well-seasoned, while the pasta stays firm enough to hold its shape.

Spinach and Ricotta Stuffed Shells

Ingredients

• Pasta: 1 box Massa Conchiglioni
• Filling: 2 lbs Ricotta cheese, 10 oz frozen spinach (thawed and squeezed dry), 1 egg, 1 cup Mozzarella (shredded), ½ cup Parmigiano Reggiano.
• Sauce: 3 cups of your favorite Marinara sauce.
• Seasoning: Fresh nutmeg, salt, and black pepper.

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Instructions

1. The Shell Prep: Boil the Conchiglioni in salted water for 2-3 minutes less than the "al dente" time. They should be pliable but still quite stiff. Drain and rinse with cool water to stop the cooking and prevent them from sticking together.
2. The Filling: In a large bowl, mix the ricotta, egg, dried spinach, half of the cheeses, and seasonings.
   • Pro Tip: Use a piping bag (or a plastic bag with the corner cut off) to fill the shells. It’s much faster and cleaner than using a spoon!
3. The Assembly: Spread 1 cup of sauce on the bottom of a baking dish. Nestled each stuffed shell into the sauce side-by-side.
4. The Topping: Pour the remaining sauce over the center of the shells (leave the edges exposed if you like them crispy!) and sprinkle with the remaining cheese.
5. The Bake: Cover with foil and bake at 375°F (190°C) for 20 minutes. Remove the foil and bake for another 10–15 minutes until the cheese is bubbly and golden.

Wine Pairings

Since this dish is dominated by creamy ricotta and acidic tomato, you want wines that are refreshing:

• Red: A Sangiovese-based wine like Vino Nobile di Montepulciano. Its cherry notes and bright acidity cut through the creamy ricotta.
• White: A Pinot Grigio from Alto Adige. It’s crisp and clean, acting as a palate cleanser for the rich cheese filling.
• Rosé: A dry Provençal-style Rosé works surprisingly well with the herbal notes of the spinach and basil.