18 Delicious Conchiglie Recipes for Every Occasion

Get ready to dive into a world of flavor with our roundup of 18 delicious conchiglie recipes perfect for any occasion! Whether you’re whipping up a quick weeknight dinner, craving some comfort food, or looking for seasonal favorites, these shell-shaped pasta dishes are sure to delight. From creamy to zesty, there’s a recipe here for every taste bud. Keep reading to find your next pasta obsession!

Creamy Mushroom and Spinach Conchiglie

Gracefully blending the earthy tones of mushrooms with the vibrant freshness of spinach, this Creamy Mushroom and Spinach Conchiglie is a testament to the beauty of simple ingredients coming together in perfect harmony. A dish that promises comfort with every bite, it’s a delightful way to bring a touch of elegance to your weeknight dinner table.

Ingredients

• 12 oz conchiglie pasta – I find the shell shape perfect for cradling the creamy sauce.
• 2 tbsp extra virgin olive oil – my go-to for its fruity notes.
• 3 cloves garlic, minced – because fresh garlic is non-negotiable for flavor.
• 8 oz cremini mushrooms, sliced – their deep flavor elevates the dish.
• 5 oz fresh spinach – I prefer the tender leaves for their delicate texture.
• 1 cup heavy cream – for that luxurious, velvety sauce.
• 1/2 cup grated Parmesan cheese – freshly grated makes all the difference.
• Salt and freshly ground black pepper – to season perfectly.

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the conchiglie pasta and cook according to package instructions until al dente, about 10-12 minutes. Tip: Stir occasionally to prevent sticking.
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant, being careful not to burn it.
3. Add the sliced mushrooms to the skillet and cook for 5-7 minutes, until they’re golden and have released their moisture. Tip: Don’t overcrowd the pan to ensure they brown nicely.
4. Stir in the fresh spinach and cook for 2-3 minutes, just until wilted. The vibrant green color should be preserved.
5. Pour in the heavy cream and bring the mixture to a gentle simmer. Let it cook for 2 minutes to slightly thicken.
6. Drain the pasta, reserving 1/2 cup of the pasta water. Add the pasta to the skillet with the sauce.
7. Sprinkle in the grated Parmesan cheese and toss everything together, adding a splash of the reserved pasta water if needed to loosen the sauce. Tip: The starch in the pasta water helps the sauce cling to the noodles.
8. Season with salt and freshly ground black pepper to taste, then serve immediately.

Best enjoyed hot, this dish offers a delightful contrast between the creamy sauce and the al dente pasta, with the mushrooms and spinach adding layers of flavor and texture. For an extra touch of luxury, garnish with a sprinkle of truffle oil or additional Parmesan before serving.

Conchiglie with Roasted Red Pepper Sauce

Conchiglie, with its delightful shell shape, perfectly cradles the rich, velvety roasted red pepper sauce, creating a dish that’s as visually appealing as it is delicious. This recipe brings a touch of elegance to your weeknight dinners, blending simplicity with gourmet flair.

Ingredients

• 1 lb conchiglie pasta (the ridges hold the sauce beautifully)
• 2 large red bell peppers (roasted to sweet perfection)
• 3 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 3 garlic cloves (minced, because fresh is best)
• 1/2 cup heavy cream (for that luxurious texture)
• 1/4 tsp red pepper flakes (just a hint of heat)
• Salt to taste (I like to use sea salt for its clean flavor)
• Fresh basil leaves (for garnish, because presentation matters)

Instructions

1. Preheat your oven to 425°F. Place the red bell peppers on a baking sheet and roast for 25 minutes, turning once, until the skins are charred and blistered.
2. While the peppers roast, bring a large pot of salted water to a boil. Add the conchiglie and cook according to package instructions until al dente, about 10-12 minutes.
3. Once the peppers are done, transfer them to a bowl and cover with plastic wrap. Let them steam for 10 minutes to loosen the skins.
4. Peel the skins off the peppers, remove the seeds, and roughly chop the flesh.
5. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes, sautéing for 1 minute until fragrant.
6. Add the chopped roasted peppers to the skillet and cook for another 2 minutes, stirring occasionally.
7. Transfer the pepper mixture to a blender, add the heavy cream, and blend until smooth. Season with salt to taste.
8. Drain the pasta, reserving 1/2 cup of the cooking water. Return the pasta to the pot and toss with the roasted red pepper sauce, adding reserved pasta water as needed to loosen the sauce.
9. Serve the pasta garnished with fresh basil leaves.

Now, the conchiglie with roasted red pepper sauce is ready to delight your senses. The pasta’s texture is perfectly al dente, while the sauce offers a creamy, slightly smoky flavor with a gentle kick. For an extra touch of elegance, serve with a sprinkle of grated Parmesan and a glass of crisp white wine.

Garlic Butter Conchiglie with Shrimp

Kickstart your culinary adventure with this sumptuous Garlic Butter Conchiglie with Shrimp, a dish that marries the delicate sweetness of shrimp with the rich, aromatic allure of garlic butter, all nestled within the comforting embrace of conchiglie pasta. Perfect for those evenings when only something indulgent will do, this recipe promises to transport your senses to the coast of Italy with every bite.

Ingredients

• 1 lb conchiglie pasta – their shell-like shape is perfect for catching every drop of that garlic butter sauce.
• 1 lb large shrimp, peeled and deveined – I always opt for wild-caught for their superior flavor.
• 4 tbsp unsalted butter – because the richness of unsalted butter is unmatched in creating a velvety sauce.
• 4 garlic cloves, minced – fresh is best here, as it brings a vibrant punch to the dish.
• 1/2 cup dry white wine – a crisp Pinot Grigio works wonders, adding depth without overpowering.
• 1/4 cup chopped fresh parsley – for that final touch of color and freshness.
• Salt to taste – I like to use sea salt for its clean, mineral flavor.
• 1/4 tsp red pepper flakes – just enough to introduce a subtle warmth.

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the conchiglie pasta and cook according to package instructions until al dente, about 10-12 minutes. Tip: Reserve 1/2 cup of pasta water before draining; it’s gold for adjusting sauce consistency later.
2. While the pasta cooks, heat a large skillet over medium heat. Add the butter and let it melt until it starts to foam, about 1 minute. Tip: Watch the butter closely to prevent browning; we’re aiming for a golden hue.
3. Add the minced garlic and red pepper flakes to the skillet, sautéing until the garlic is fragrant but not browned, about 30 seconds. Tip: Stir constantly to ensure even cooking and to prevent the garlic from burning.
4. Increase the heat to medium-high and add the shrimp to the skillet. Cook until the shrimp are pink and opaque, about 2 minutes per side.
5. Pour in the white wine, scraping up any browned bits from the bottom of the skillet. Let the wine reduce by half, about 2 minutes.
6. Drain the pasta and add it directly to the skillet with the shrimp and sauce. Toss everything together, adding reserved pasta water as needed to loosen the sauce.
7. Stir in the chopped parsley and season with salt to taste. Serve immediately.

Delight in the harmonious blend of textures and flavors, from the tender shrimp to the pasta’s satisfying bite, all coated in a luxuriously smooth garlic butter sauce. For an extra touch of elegance, garnish with a sprinkle of parsley and a drizzle of high-quality olive oil just before serving.

Conchiglie Pasta Salad with Cherry Tomatoes and Basil

Sun-kissed cherry tomatoes and fragrant basil elevate this conchiglie pasta salad into a summer masterpiece, perfect for al fresco dining or a vibrant side dish at your next gathering.

Ingredients

• 12 oz conchiglie pasta (the shell shape cradles the dressing beautifully)
• 2 cups cherry tomatoes, halved (I look for the sweetest, ripest ones at the market)
• 1/2 cup fresh basil leaves, torn (hand-torn basil releases more aroma than chopped)
• 1/3 cup extra virgin olive oil (my go-to for its fruity notes)
• 2 tbsp balsamic vinegar (a good quality one makes all the difference)
• 1 garlic clove, minced (freshly minced garlic adds a punch)
• 1/2 tsp salt (I prefer sea salt for its clean taste)
• 1/4 tsp black pepper (freshly ground, for that sharp bite)

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat. Tip: Salting the water seasons the pasta from the inside out.
2. Add the conchiglie pasta and cook according to package instructions until al dente, about 10-12 minutes. Tip: Stir occasionally to prevent sticking.
3. While the pasta cooks, whisk together the extra virgin olive oil, balsamic vinegar, minced garlic, salt, and black pepper in a large bowl to create the dressing.
4. Drain the pasta and rinse briefly under cold water to stop the cooking process. Tip: Rinsing also removes excess starch, preventing clumping.
5. Add the cooled pasta to the bowl with the dressing, along with the cherry tomatoes and torn basil leaves. Toss gently to combine.
6. Let the salad sit for at least 10 minutes before serving to allow the flavors to meld. Tip: This resting time is crucial for the best taste.

Yielded is a pasta salad with a delightful contrast of textures—the tender pasta, juicy tomatoes, and the slight crunch of fresh basil. Serve it atop a bed of arugula for an extra peppery note or alongside grilled chicken for a heartier meal.

Spicy Sausage and Conchiglie Bake

Lusciously layered with bold flavors and comforting textures, this Spicy Sausage and Conchiglie Bake is a harmonious blend of heat, heartiness, and hominess, perfect for those evenings when only a deeply satisfying meal will do.

Ingredients

• 1 lb spicy Italian sausage, casings removed (I love the kick this gives the dish)
• 2 cups conchiglie pasta (the shell shape holds the sauce beautifully)
• 1 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 small onion, finely diced (yellow onions work best here for their sweetness)
• 2 cloves garlic, minced (freshly minced makes all the difference)
• 1 28-oz can crushed tomatoes (San Marzano tomatoes are my preference for their rich flavor)
• 1 tsp dried oregano (rubbed between fingers to release its oils)
• 1/2 tsp red pepper flakes (adjust to your heat preference)
• 1 cup shredded mozzarella cheese (for that perfect melt)
• 1/4 cup grated Parmesan cheese (adds a nice salty depth)
• Salt and freshly ground black pepper (to season every layer)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. Bring a large pot of salted water to a boil and cook the conchiglie pasta according to package instructions until al dente, about 9 minutes. Drain and set aside.
3. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the onion and sauté until translucent, about 5 minutes.
4. Add the garlic and cook for another minute until fragrant, being careful not to burn it.
5. Increase the heat to medium-high and add the sausage, breaking it apart with a spoon. Cook until browned, about 5 minutes.
6. Stir in the crushed tomatoes, oregano, and red pepper flakes. Simmer for 10 minutes to meld the flavors, then season with salt and pepper.
7. Combine the cooked pasta with the sausage mixture in the skillet, then transfer everything to a baking dish.
8. Sprinkle the mozzarella and Parmesan cheeses evenly over the top.
9. Bake in the preheated oven for 20 minutes, or until the cheese is bubbly and golden.
10. Let the bake rest for 5 minutes before serving to allow the flavors to settle.

Fragrant with herbs and spice, this bake offers a delightful contrast between the tender pasta, juicy sausage, and crispy cheese topping. Serve it straight from the oven with a side of crusty bread to soak up any remaining sauce.

Conchiglie with Pesto and Green Beans

Unveiling a dish that marries the rustic charm of conchiglie with the vibrant freshness of pesto and green beans, this recipe is a celebration of textures and flavors that dance harmoniously on the palate.

Ingredients

• 12 oz conchiglie pasta (the shell shape captures the pesto beautifully)
• 1 cup fresh basil leaves (for that unmistakably fresh pesto flavor)
• 1/3 cup extra virgin olive oil (my go-to for its fruity notes)
• 1/4 cup grated Parmesan cheese (plus extra for serving)
• 2 cloves garlic (minced, for a pungent kick)
• 1/4 cup pine nuts (toasted, for a nutty depth)
• 1/2 lb green beans (trimmed and halved, for a crisp contrast)
• Salt to taste (I prefer sea salt for its mineral quality)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the conchiglie and cook according to package instructions until al dente, about 10 minutes.
2. While the pasta cooks, blend the basil, olive oil, Parmesan, garlic, and pine nuts in a food processor until smooth. Season with salt to taste.
3. In the last 3 minutes of the pasta’s cooking time, add the green beans to the pot to blanch them, ensuring they remain crisp-tender.
4. Drain the pasta and green beans, reserving 1/2 cup of the pasta water. Return them to the pot.
5. Toss the pasta and green beans with the pesto, adding reserved pasta water as needed to loosen the sauce.
6. Serve immediately, garnished with extra Parmesan cheese.

Here, the conchiglie’s nooks cradle the pesto, while the green beans offer a refreshing crunch. For an extra touch of elegance, serve with a drizzle of olive oil and a sprinkle of toasted pine nuts.

Cheesy Baked Conchiglie with Ground Beef

Glistening under a golden crust, this Cheesy Baked Conchiglie with Ground Beef is a comforting classic that never fails to delight. Perfect for a cozy family dinner, its rich flavors and satisfying textures make it a standout dish.

Ingredients

• 1 lb ground beef (I like to use 80/20 for the perfect balance of flavor and juiciness)
• 12 oz conchiglie pasta (their shell shape is ideal for holding onto the sauce)
• 2 cups marinara sauce (homemade or your favorite store-bought brand)
• 1 cup whole milk ricotta cheese (for a creamy, luxurious texture)
• 2 cups shredded mozzarella cheese (because more cheese is always better)
• 1/4 cup grated Parmesan cheese (the nutty flavor is a must)
• 2 tbsp extra virgin olive oil (my go-to for sautéing)
• 1 tsp garlic powder (for that essential depth of flavor)
• 1/2 tsp salt (to enhance all the flavors)
• 1/4 tsp black pepper (freshly ground, if possible)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. Bring a large pot of salted water to a boil and cook the conchiglie pasta according to package instructions until al dente, about 9 minutes. Tip: Reserve 1/2 cup of pasta water before draining for adjusting sauce consistency later.
3. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the ground beef, breaking it apart with a spoon, and cook until no longer pink, about 5 minutes. Tip: Draining excess fat after browning ensures the dish isn’t greasy.
4. Stir in the marinara sauce, garlic powder, salt, and black pepper into the skillet with the beef. Simmer for 5 minutes to meld the flavors.
5. In a large mixing bowl, combine the drained pasta, beef sauce, and ricotta cheese, tossing gently to coat. If the mixture seems thick, add reserved pasta water a little at a time.
6. Transfer the pasta mixture to a greased baking dish, spreading it evenly. Sprinkle the top with mozzarella and Parmesan cheeses.
7. Bake in the preheated oven for 20 minutes, or until the cheese is bubbly and slightly golden. Tip: For an extra crispy top, broil for the last 2 minutes.

Serve this dish straight from the oven, where the cheeses are perfectly melted and the pasta is tender yet firm. The combination of savory beef, creamy ricotta, and gooey mozzarella creates a symphony of flavors that’s hard to resist. Pair it with a crisp green salad for a complete meal that’s both hearty and refined.

Conchiglie in a Rich Tomato and Mascarpone Sauce

Unveiling a dish that marries the simplicity of pasta with the luxurious creaminess of mascarpone, our Conchiglie in a Rich Tomato and Mascarpone Sauce is a testament to the beauty of Italian cuisine. Perfect for those evenings when you crave something comforting yet sophisticated, this recipe promises to delight your palate with its harmonious blend of flavors.

Ingredients

• 1 lb conchiglie pasta – their shell shape is perfect for holding the sauce.
• 2 tbsp extra virgin olive oil – my go-to for its fruity notes.
• 3 garlic cloves, minced – because fresh is always better.
• 1 can (28 oz) crushed tomatoes – San Marzano tomatoes are my preference for their sweetness.
• 1 cup mascarpone cheese – room temperature blends smoother.
• 1/2 cup fresh basil, chopped – adds a bright, herby freshness.
• Salt to taste – I like to use sea salt for its clean flavor.

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the conchiglie pasta and cook according to package instructions until al dente, about 10-12 minutes.
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute, being careful not to burn it.
3. Pour in the crushed tomatoes and bring the mixture to a simmer. Let it cook for about 5 minutes, stirring occasionally, to allow the flavors to meld.
4. Reduce the heat to low and stir in the mascarpone cheese until fully incorporated and the sauce is creamy, about 2 minutes.
5. Drain the pasta, reserving 1/2 cup of the pasta water. Add the pasta to the skillet with the sauce, tossing to coat. If the sauce is too thick, add a little of the reserved pasta water to loosen it.
6. Stir in the chopped basil and season with salt to taste. Serve immediately.

Gloriously creamy with a tangy tomato base, this dish is a celebration of texture and taste. For an extra touch of elegance, garnish with a few whole basil leaves and a drizzle of olive oil before serving.

Lemon and Herb Conchiglie with Grilled Chicken

Harmoniously blending the zest of lemon with the aromatic allure of fresh herbs, this dish transforms simple conchiglie and grilled chicken into a symphony of flavors that dance on the palate.

Ingredients

• 1 lb conchiglie pasta – their shell shape is perfect for cradling the sauce.
• 2 boneless, skinless chicken breasts – I find organic, free-range chicken elevates the dish.
• 3 tbsp extra virgin olive oil – my go-to for its fruity notes.
• 2 cloves garlic, minced – because fresh is always best.
• 1 lemon, zested and juiced – for that bright, citrusy kick.
• 1/4 cup fresh parsley, chopped – it adds a fresh, green vibrancy.
• 1/4 cup fresh basil, chopped – for a sweet, peppery depth.
• Salt and freshly ground black pepper – to season perfectly.
• 1/2 cup grated Parmesan cheese – because everything’s better with cheese.

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the conchiglie and cook according to package instructions until al dente, about 10 minutes. Tip: Reserve a cup of pasta water before draining for adjusting sauce consistency later.
2. While the pasta cooks, heat a grill pan over medium-high heat. Brush the chicken breasts with 1 tbsp olive oil and season both sides with salt and pepper. Grill for 6-7 minutes per side, or until the internal temperature reaches 165°F. Tip: Let the chicken rest for 5 minutes before slicing to retain its juices.
3. In a large skillet, heat the remaining 2 tbsp olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. Tip: Be careful not to burn the garlic to avoid bitterness.
4. Add the cooked pasta to the skillet, along with the lemon zest, lemon juice, parsley, and basil. Toss to combine, adding reserved pasta water as needed to loosen the sauce.
5. Slice the grilled chicken and arrange it over the pasta. Sprinkle with grated Parmesan cheese before serving.

Offering a delightful contrast of textures, the tender chicken and al dente pasta are beautifully complemented by the creamy, herbaceous sauce. Serve this dish with a crisp white wine to enhance its citrusy undertones.

Conchiglie with Butternut Squash and Sage

Zesty flavors come alive in this comforting dish, where the sweet, nutty essence of butternut squash meets the earthy aroma of sage, all cradled within the delicate shells of conchiglie pasta.

Ingredients

• 1 medium butternut squash, peeled and diced into 1-inch cubes (about 3 cups) – I find the pre-cut squash from the store a real time-saver for busy weeknights.
• 12 oz conchiglie pasta – the shell shape is perfect for holding onto the creamy sauce.
• 3 tbsp extra virgin olive oil – my go-to for its fruity notes that complement the squash beautifully.
• 2 tbsp unsalted butter – because everything’s better with butter, right?
• 1/4 cup fresh sage leaves, thinly sliced – fresh is key here for that vibrant flavor.
• 1/2 cup grated Parmesan cheese, plus more for serving – I always grate my own for the best melt and flavor.
• 1/2 tsp salt – to enhance all the flavors.
• 1/4 tsp black pepper – freshly ground, if you please.

Instructions

1. Preheat your oven to 400°F (200°C). Toss the butternut squash cubes with 2 tbsp olive oil, salt, and pepper on a baking sheet. Roast for 25 minutes, or until tender and slightly caramelized, stirring halfway through for even cooking.
2. While the squash roasts, bring a large pot of salted water to a boil. Cook the conchiglie according to package instructions until al dente, usually about 10-12 minutes. Reserve 1/2 cup of pasta water before draining.
3. In a large skillet over medium heat, melt the butter with the remaining 1 tbsp olive oil. Add the sage leaves and cook for about 1 minute, until fragrant but not browned.
4. Add the roasted squash to the skillet, gently mashing about half of it to create a creamy sauce. Stir in the cooked pasta, adding reserved pasta water as needed to loosen the sauce.
5. Remove from heat and stir in the Parmesan cheese until melted and the pasta is evenly coated. Season with additional salt and pepper if needed.

Perfectly balanced, this dish offers a delightful contrast between the tender pasta, creamy squash, and crispy sage. For an extra touch of elegance, serve it in warmed bowls with a drizzle of olive oil and a sprinkle of toasted pine nuts on top.

Conchiglie Carbonara with Pancetta

Brimming with rich flavors and a creamy texture, this Conchiglie Carbonara with Pancetta is a luxurious twist on the classic Italian pasta dish. Perfect for a sophisticated dinner, it combines the savory depth of pancetta with the delicate shape of conchiglie, creating a dish that’s as visually appealing as it is delicious.

Ingredients

• 8 oz conchiglie pasta (the shell shape catches the sauce beautifully)
• 4 oz pancetta, diced (for that irresistible crispiness)
• 2 large eggs, room temperature (they blend smoother into the sauce)
• 1/2 cup freshly grated Pecorino Romano cheese (plus extra for serving)
• 1/4 cup freshly grated Parmesan cheese (the quality makes all the difference)
• 2 cloves garlic, minced (for a hint of aroma)
• 1/2 tsp freshly ground black pepper (freshly ground adds a vibrant kick)
• 1/4 tsp salt (adjust according to the pancetta’s saltiness)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat. Add the conchiglie pasta and cook according to package instructions until al dente, about 10-12 minutes.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the diced pancetta and cook until crispy, about 5-7 minutes. Tip: Render the fat slowly for maximum flavor.
3. Add the minced garlic to the skillet with the pancetta and cook for 1 minute until fragrant, being careful not to burn it.
4. In a medium bowl, whisk together the eggs, Pecorino Romano, Parmesan, black pepper, and salt until well combined. Tip: Tempering the eggs with a bit of pasta water can prevent scrambling.
5. Drain the pasta, reserving 1/2 cup of the pasta water. Immediately add the hot pasta to the skillet with the pancetta and garlic, tossing to combine.
6. Remove the skillet from heat and quickly stir in the egg and cheese mixture, adding reserved pasta water a little at a time until the sauce reaches a creamy consistency. Tip: The residual heat will cook the eggs safely while creating a silky sauce.
7. Serve immediately, garnished with additional grated cheese and black pepper.

Creamy and indulgent, this Conchiglie Carbonara with Pancetta offers a perfect balance of textures, from the crispy pancetta to the tender pasta enveloped in a velvety sauce. For an extra touch of elegance, serve it in warmed bowls with a side of crusty bread to soak up every last bit of sauce.

Vegetable Loaded Conchiglie Soup

Lusciously rich and brimming with vibrant vegetables, this Vegetable Loaded Conchiglie Soup is a testament to the beauty of simple ingredients coming together in perfect harmony. Each spoonful offers a comforting embrace, making it an ideal dish for those seeking both nourishment and flavor.

Ingredients

• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 large onion, finely diced (yellow for sweetness)
• 2 carrots, peeled and diced (for a pop of color and crunch)
• 2 celery stalks, diced (the unsung hero of flavor bases)
• 3 garlic cloves, minced (because more is always better)
• 1 tsp dried thyme (rubbed between fingers to awaken its aroma)
• 6 cups vegetable broth (homemade if you have it)
• 1 can (14.5 oz) diced tomatoes (with their juices for acidity)
• 1 cup conchiglie pasta (shells that cradle the broth beautifully)
• 2 cups baby spinach (tossed in at the end for a fresh lift)
• Salt and freshly ground black pepper (to layer the flavors)
• Parmesan cheese, grated (for serving, because it’s non-negotiable)

Instructions

1. In a large pot, heat the extra virgin olive oil over medium heat until shimmering, about 1 minute.
2. Add the finely diced onion, carrots, and celery, sautéing until the onions are translucent and the vegetables soften, about 5 minutes.
3. Stir in the minced garlic and dried thyme, cooking for another minute until fragrant.
4. Pour in the vegetable broth and diced tomatoes with their juices, bringing the mixture to a gentle boil.
5. Add the conchiglie pasta, reducing the heat to a simmer and cooking until the pasta is al dente, about 10 minutes, stirring occasionally to prevent sticking.
6. Fold in the baby spinach just until wilted, about 1 minute, then season with salt and freshly ground black pepper to taste.
7. Ladle the soup into bowls, topping each with a generous sprinkle of grated Parmesan cheese.

Finished with a flourish of Parmesan, this soup boasts a delightful contrast of textures—from the tender pasta shells to the crisp-tender vegetables. The broth, rich and aromatic, is perfectly balanced by the acidity of the tomatoes and the freshness of the spinach. Serve it with a side of crusty bread for dipping, and watch as it becomes an instant favorite.

Conchiglie with Smoked Salmon and Dill Cream Sauce

Just when you thought pasta couldn’t get any more luxurious, this Conchiglie with Smoked Salmon and Dill Cream Sauce comes along to prove otherwise. Its delicate balance of flavors and textures makes it a standout dish for any occasion, from a quiet dinner at home to a more festive gathering.

Ingredients

• 8 oz conchiglie pasta (the shell shape cradles the sauce beautifully)
• 1 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 small shallot, finely minced (for a subtle, sweet sharpness)
• 1 cup heavy cream (room temperature blends more smoothly)
• 4 oz smoked salmon, thinly sliced (I prefer wild-caught for its depth of flavor)
• 2 tbsp fresh dill, chopped (plus extra for garnish)
• 1/2 tsp lemon zest (brightens the dish)
• Salt to taste (I use sea salt for its clean taste)
• Freshly ground black pepper to taste

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the conchiglie pasta and cook according to package instructions until al dente, about 10-12 minutes.
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the minced shallot and sauté until translucent, about 2-3 minutes.
3. Pour in the heavy cream, stirring constantly to prevent scorching. Let the mixture simmer gently for 5 minutes until slightly thickened.
4. Reduce the heat to low. Add the smoked salmon, dill, and lemon zest to the skillet, stirring gently to combine without breaking the salmon too much.
5. Drain the pasta, reserving 1/2 cup of the pasta water. Add the pasta to the skillet with the sauce, tossing to coat. If the sauce is too thick, add a little of the reserved pasta water to loosen it.
6. Season with salt and freshly ground black pepper to taste. Serve immediately, garnished with additional dill.

Mouthwatering and elegant, this dish offers a creamy texture with bursts of smoky salmon and fresh dill. For a stunning presentation, serve it on a warm platter with a sprinkle of lemon zest and a few whole dill sprigs on top.

Conchiglie alla Vodka with a Twist

Amidst the bustling culinary scene, there’s a dish that stands out for its creamy texture and a hint of sophistication—Conchiglie alla Vodka with a Twist. This recipe elevates the classic with a few unexpected ingredients, promising a delightful surprise in every bite.

Ingredients

• 1 lb conchiglie pasta (the shell shape captures the sauce beautifully)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 3 garlic cloves, minced (freshly minced releases more flavor)
• 1/2 cup vodka (a good quality one makes a difference)
• 1 cup heavy cream (room temperature blends smoother)
• 1/4 cup tomato paste (I prefer the concentrated flavor it offers)
• 1/2 tsp red pepper flakes (adjust to your heat preference)
• 1/2 cup grated Parmesan cheese (freshly grated melts better)
• Salt to taste (I like to use sea salt for its mineral quality)
• Fresh basil leaves for garnish (adds a pop of color and freshness)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the conchiglie pasta and cook according to package instructions until al dente, about 10-12 minutes.
2. While the pasta cooks, heat the extra virgin olive oil in a large skillet over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
3. Pour in the vodka carefully, stirring to combine. Let it simmer for 2 minutes to allow the alcohol to cook off.
4. Reduce the heat to low and stir in the heavy cream and tomato paste until the mixture is smooth. Tip: Keep the heat low to prevent the cream from curdling.
5. Add the red pepper flakes and let the sauce simmer gently for 5 minutes, stirring occasionally. Tip: The sauce should thicken slightly but still be pourable.
6. Drain the pasta, reserving 1/2 cup of the pasta water. Tip: The starchy water helps to thin the sauce if needed.
7. Add the drained pasta to the skillet with the sauce, tossing to coat evenly. If the sauce is too thick, add a little of the reserved pasta water.
8. Stir in the grated Parmesan cheese until melted and the pasta is well coated. Season with salt to taste.
9. Garnish with fresh basil leaves before serving.

Now, the Conchiglie alla Vodka with a Twist is ready to delight. The creamy sauce clings to the pasta shells, offering a perfect balance of richness and spice. Serve it with a crisp white wine and a side of garlic bread for an unforgettable meal.

Conchiglie with Artichokes and Olives

Vibrant and inviting, this Conchiglie with Artichokes and Olives is a celebration of Mediterranean flavors, perfect for a sophisticated yet comforting meal. The dish combines the tender bite of conchiglie pasta with the earthy depth of artichokes and the briny pop of olives, creating a harmonious blend that’s both elegant and deeply satisfying.

Ingredients

• 1 lb conchiglie pasta – their shell shape is perfect for catching the sauce.
• 2 cups artichoke hearts, quartered – I love using marinated ones for extra flavor.
• 1 cup Kalamata olives, pitted and halved – their bold taste is irreplaceable.
• 3 tbsp extra virgin olive oil – my go-to for its fruity notes.
• 2 garlic cloves, minced – fresh is best here.
• 1/2 tsp red pepper flakes – for a subtle heat.
• Salt to taste – I prefer sea salt for its clean flavor.
• 1/4 cup fresh parsley, chopped – adds a bright finish.
• 1/2 cup grated Parmesan cheese – for serving, because everything’s better with cheese.

Instructions

1. Bring a large pot of salted water to a boil over high heat. Tip: Salt the water like the sea for perfectly seasoned pasta.
2. Add the conchiglie pasta and cook according to package instructions until al dente, about 10-12 minutes.
3. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes, sautéing until fragrant, about 1 minute. Tip: Keep the heat medium to avoid burning the garlic.
4. Add the artichoke hearts and olives to the skillet, stirring to combine and heat through, about 3-4 minutes.
5. Drain the pasta, reserving 1/2 cup of the pasta water. Tip: The starchy water helps to create a silky sauce.
6. Add the drained pasta to the skillet with the artichoke and olive mixture, tossing to combine. If needed, add a splash of the reserved pasta water to loosen the sauce.
7. Stir in the chopped parsley and season with salt to taste.
8. Serve immediately, garnished with grated Parmesan cheese.

Every bite of this dish offers a delightful contrast of textures, from the firm pasta to the tender artichokes and juicy olives. The flavors are bright and Mediterranean, with a hint of spice that lingers pleasantly. For a creative twist, serve it in a large, shallow bowl with a drizzle of olive oil and a sprinkle of fresh herbs on top.

Conchiglie with Spicy Arrabbiata Sauce

Delightfully robust and brimming with fiery charm, this Conchiglie with Spicy Arrabbiata Sauce is a testament to the beauty of simplicity meeting bold flavors. The shell-shaped pasta cradles the sauce perfectly, ensuring each bite is as satisfying as the last.

Ingredients

• 1 lb conchiglie pasta (the ridges are perfect for holding onto the sauce)
• 3 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 4 garlic cloves, minced (freshly minced makes all the difference)
• 1/2 tsp red pepper flakes (adjust based on your heat preference)
• 28 oz canned whole San Marzano tomatoes (hand-crushed for a rustic texture)
• 1 tsp salt (fine sea salt dissolves evenly)
• 1/4 cup fresh basil leaves, torn (adds a bright, herbal finish)
• 1/2 cup grated Pecorino Romano (for a salty, nutty kick)

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat. Add the conchiglie and cook according to package instructions until al dente, about 10-12 minutes.
2. Meanwhile, heat the olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes, sautéing until fragrant, about 1 minute—be careful not to burn the garlic.
3. Add the hand-crushed tomatoes and salt to the skillet. Simmer the sauce uncovered, stirring occasionally, until thickened, about 15 minutes. Tip: A splash of pasta water can help emulsify the sauce if it’s too thick.
4. Drain the pasta, reserving 1/2 cup of the pasta water. Tip: Always reserve pasta water—it’s gold for adjusting sauce consistency.
5. Toss the cooked pasta with the arrabbiata sauce in the skillet, adding reserved pasta water as needed to coat the shells evenly. Tip: Tossing the pasta in the sauce allows it to absorb the flavors better.
6. Remove from heat and stir in the torn basil leaves.
7. Serve immediately, garnished with grated Pecorino Romano.

Vibrant and velvety, this dish boasts a harmonious blend of heat and sweetness, with the conchiglie providing a delightful chew. For an extra touch of elegance, serve with a drizzle of olive oil and a few whole basil leaves on top.

Conchiglie with Sun-Dried Tomatoes and Feta

Unveiling a dish that marries the rustic charm of Italian pasta with the vibrant flavors of the Mediterranean, this Conchiglie with Sun-Dried Tomatoes and Feta is a celebration of simplicity and sophistication. Perfect for those evenings when you crave something effortlessly elegant yet deeply satisfying.

Ingredients

• 8 oz conchiglie pasta (the shell shape cradles the sauce beautifully)
• 1/2 cup sun-dried tomatoes in oil, drained and chopped (I love the intense sweetness they bring)
• 1/2 cup crumbled feta cheese (for that creamy, tangy punch)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 2 garlic cloves, minced (because garlic is non-negotiable)
• 1/4 tsp red pepper flakes (just enough to whisper heat)
• Salt, to taste (I prefer sea salt for its clean, sharp flavor)
• Fresh basil leaves, for garnish (a few torn leaves add a fresh, aromatic finish)

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat. Add the conchiglie pasta and cook according to package instructions until al dente, about 10-12 minutes.
2. While the pasta cooks, heat the extra virgin olive oil in a large skillet over medium heat. Add the minced garlic and red pepper flakes, sautéing for about 1 minute until fragrant but not browned.
3. Stir in the chopped sun-dried tomatoes, cooking for another 2 minutes to soften them slightly and infuse the oil with their flavor.
4. Drain the pasta, reserving 1/2 cup of the pasta water. Add the drained pasta to the skillet with the sun-dried tomato mixture.
5. Toss everything together, adding a splash of the reserved pasta water if needed to loosen the sauce. The starch in the water helps the sauce cling to the pasta.
6. Remove the skillet from heat and gently fold in the crumbled feta cheese, allowing it to melt slightly from the residual heat.
7. Season with salt to taste and garnish with torn fresh basil leaves before serving.

Finished with a sprinkle of fresh basil, this dish offers a delightful contrast of textures—from the tender pasta to the chewy sun-dried tomatoes and creamy feta. Serve it with a crisp white wine to elevate the Mediterranean flavors even further.

Conchiglie with Broccoli and Blue Cheese Sauce

Gracefully combining the earthy tones of broccoli with the bold, tangy essence of blue cheese, this conchiglie dish is a symphony of flavors that dances elegantly on the palate.

Ingredients

• 1 pound conchiglie pasta (the shell shape cradles the sauce beautifully)
• 2 cups broccoli florets (fresh and crisp, cut into bite-sized pieces)
• 1 cup heavy cream (for a luxuriously smooth sauce)
• 4 ounces blue cheese, crumbled (I love the punchy flavor of Roquefort here)
• 2 tablespoons unsalted butter (always my choice for a richer taste)
• 1 clove garlic, minced (for a subtle, aromatic kick)
• Salt and freshly ground black pepper (to season perfectly)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the conchiglie pasta and cook according to package instructions until al dente, about 10-12 minutes. Tip: Stir occasionally to prevent sticking.
2. While the pasta cooks, melt the butter in a large skillet over medium heat. Add the minced garlic and sauté for 1 minute until fragrant, being careful not to burn it.
3. Add the broccoli florets to the skillet and sauté for 5 minutes, until bright green and slightly tender. Tip: Covering the skillet for a couple of minutes can help steam the broccoli evenly.
4. Pour in the heavy cream and bring to a gentle simmer. Let it reduce slightly for 3 minutes, stirring occasionally.
5. Reduce the heat to low and stir in the crumbled blue cheese until melted and the sauce is smooth. Season with salt and pepper to taste. Tip: If the sauce is too thick, a splash of pasta water can loosen it beautifully.
6. Drain the pasta, reserving a cup of pasta water, and add the pasta to the skillet with the sauce. Toss everything together, adding a little pasta water if needed to coat the pasta evenly.

Rich in flavor and texture, this dish offers a delightful contrast between the tender pasta, crisp broccoli, and creamy sauce. Serve it with a sprinkle of extra blue cheese on top for an added depth of flavor, or alongside a crisp white wine to complement its richness.

Conclusion

Savory, sweet, or simply satisfying, our roundup of 18 Delicious Conchiglie Recipes offers something for every palate and occasion. Whether you’re cooking for a crowd or a cozy night in, these dishes promise to delight. We’d love to hear which recipes stole your heart—drop a comment below! And if you found inspiration here, why not share the love? Pin this article on Pinterest and spread the joy of cooking!

Michael Johnson

Michael Johnson is the founder of Pan Mastery, Inspired by his blacksmith grandfather’s legacy has a deep appreciation for hand-crafted pots and pans, he provides invaluable guides, reviews, and recipes to enhance your culinary journey.