Like most pasta, the only difference between this pasta and any other is simply the size and shape. This pasta is good to throw into soups or stews, but is a personal favourite in the summer when I use it to make simple salads, or layered salads as it is the perfect size to make a neat thin layer of pasta as a layer. Add a small handful into stews. If using a slow cooker, thenadd them 30 minutes before you serve the meal

Garlic powder: We're making Italian, you knew garlic would be in here somewhere! I opted for garlic powder this time, but a clove of fresh garlic, minced, would be fine. Sometimes I believe that my husband has some kind of Italian gene because he loves pasta so much! He could not be two days in a row without eating some kind of pasta.

How much pasta do you eat per week? At home we eat pasta at least 4 times a week and I am not exaggerating. Salt & pepper: These key culinary ingredients bring out all of the other flavors in this stuffed shell dish. Conchiglie and pipe rigate are both shaped like seashells. However, pipe rigate has a more tubular shape with a circular opening on one end and a narrower opening on the other. It also more closely resembles macaroni. Best Recipes for Conchiglie

Italian seasoning: In Italian seasoning, you'll find a blend of classic Italian herbs like basil, marjoram, oregano, rosemary, and thyme. They add tons of flavor as well! Store these stuffed pasta shells in an airtight container for up to 5 days in the fridge. You can also prep and refrigerate it a day or two before, and then cook it when you're ready. Just make sure you don't over-cook the pasta shells when you boil them, so they keep their shell-shape. Reheat it in the oven or microwave until it's piping hot. Can I freeze Stuffed Shells? There’s no difference whatsoever in cooking this pasta to cooking any other type, except in terms of how long it takes to cook. Being smaller, it takes less time (another reason I like it!). Cheese: Four types of cheeses are used in this stuffed shells recipe: ricotta and cream cheese for creaminess, mozzarella to add a gooey texture, and parmesan for some cheesy sharpness. Heat a frying pan with 2 or more tablespoons of olive oil, you can use butter or other preferred oil.

Conchiglie pasta pairs well with a variety of sauces, from tomato sauce to creamy Alfredo sauce. It also goes well with dishes with vegetables, meat or seafood. Conchiglie pasta can be served hot or cold and is often used in pasta salads. It can also be served as a main course or as a side dish. When I think of comfort food, two things come to mind: a warm bowl of soup and a hearty casserole or baked pasta. The Italians really know how to make their comfort food well, and this Stuffed Shells with cheese recipe is no exception!