Get ready to indulge in a world of creamy, cheesy, and utterly comforting conchiglie recipes! As the weather cools down and the desire for hearty meals grows stronger, it’s time to revisit some old favorites and try new twists on classic dishes. This type of pasta is particularly well-suited to cozying up with a warm, flavorful sauce, which is why we’ve curated 18 mouthwatering conchiglie recipes that are sure to become new staples in your kitchen.
From rich and creamy garlic parmesan to bright and zesty lemon butter shrimp, each recipe on this list is designed to satisfy your cravings for comfort food. Whether you’re a pasta aficionado or just looking for some inspiration for a quick weeknight dinner, these conchiglie recipes are sure to hit the spot.
Creamy Garlic Parmesan Conchiglie
Get ready to delight your taste buds with this creamy, cheesy, and garlicky pasta dish. This recipe is perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 8 oz conchiglie pasta
– 3 cloves garlic, minced
– 1/2 cup unsalted butter
– 1 cup heavy cream
– 1 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Cook the conchiglie pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, melt the butter over medium heat. Add the minced garlic and cook for 1-2 minutes or until fragrant.
3. Pour in the heavy cream and bring the mixture to a simmer. Let it cook for 2-3 minutes or until slightly thickened.
4. Stir in the Parmesan cheese until melted and smooth. Season with salt and pepper to taste.
5. Combine the cooked pasta, garlic-parmesan sauce, and chopped parsley (if using). Toss everything together until well coated.
6. Serve hot and enjoy!
Cooking Time: 15-20 minutes
Spinach and Ricotta Stuffed Conchiglie
A classic Italian-inspired dish, this Spinach and Ricotta Stuffed Conchiglie recipe combines the flavors of fresh spinach, creamy ricotta cheese, and tender conchiglie pasta in a delightful casserole. Perfect for a weeknight dinner or special occasion.
Ingredients:
– 12 oz conchiglie pasta
– 2 cups fresh spinach leaves, chopped
– 1 cup ricotta cheese
– 1/2 cup grated Parmesan cheese
– 1 egg, lightly beaten
– Salt and pepper to taste
– 1 tbsp olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook conchiglie pasta according to package instructions. Drain and set aside.
3. In a large skillet, heat the olive oil over medium heat. Add chopped spinach and cook until wilted.
4. In a separate bowl, combine ricotta cheese, Parmesan cheese, and beaten egg. Mix well.
5. Combine cooked conchiglie pasta, wilted spinach, and ricotta mixture in a large mixing bowl. Season with salt and pepper to taste.
6. Transfer the mixture to a 9×13 inch baking dish. Top with additional grated Parmesan cheese (optional).
7. Bake for 25-30 minutes or until the casserole is lightly golden brown.
Cooking Time: 25-30 minutes
Spicy Sausage and Conchiglie Bake
This hearty bake combines spicy sausage with creamy pasta and melted mozzarella cheese for a satisfying dinner that’s perfect for a chilly evening.
Ingredients:
– 12 conchiglie shells (jumbo pasta)
– 1 pound sweet Italian sausage, casings removed
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 can (28 oz) crushed tomatoes
– 1 cup grated mozzarella cheese
– 1/4 cup chopped fresh parsley
– Salt and pepper, to taste
– 1 tablespoon olive oil
Instructions:
1. Preheat oven to 375°F.
2. Cook conchiglie shells according to package instructions. Drain and set aside.
3. In a large skillet, cook sausage over medium-high heat until browned, breaking up with a spoon as it cooks.
4. Add onion and garlic to the skillet; cook until onion is translucent.
5. Stir in crushed tomatoes, salt, and pepper. Bring mixture to a simmer.
6. Combine cooked pasta, sausage mixture, and mozzarella cheese in a 9×13-inch baking dish.
7. Sprinkle parsley on top and drizzle with olive oil.
8. Bake for 20-25 minutes or until cheese is melted and bubbly.
Cooking Time: 25-30 minutes
Conchiglie with Roasted Red Pepper Sauce
This recipe combines the flavors of roasted red peppers with the comforting warmth of pasta, perfect for a cozy dinner or lunch. With its sweet and smoky taste, this dish is sure to become a new favorite.
Ingredients:
– 8 oz conchiglie pasta
– 2 large red bell peppers
– 2 cloves garlic, minced
– 1/4 cup olive oil
– Salt and pepper, to taste
– Grated Parmesan cheese, for serving (optional)
Instructions:
1. Preheat the oven to 425°F (220°C).
2. Roast the red bell peppers in the oven for 30-40 minutes, or until charred and blistered.
3. Peel off the skin, remove seeds, and chop into small pieces.
4. Cook conchiglie pasta according to package instructions. Drain and set aside.
5. In a large skillet, heat olive oil over medium heat. Add garlic and cook for 1 minute.
6. Add roasted red pepper mixture and stir to combine. Season with salt and pepper.
7. Combine cooked pasta with the red pepper sauce and toss to coat.
8. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 45 minutes
Pesto and Pea Conchiglie Salad
This vibrant salad combines the creaminess of homemade pesto with the sweetness of fresh peas, all wrapped up in a delicate conchiglie pasta. Perfect for a light and refreshing lunch or dinner.
Ingredients:
– 8 oz conchiglie pasta
– 1 cup fresh peas
– 1/2 cup homemade pesto (see below)
– 1/4 cup grated Parmesan cheese
– Salt and pepper, to taste
– Fresh basil leaves, for garnish
Homemade Pesto:
– 2 cups fresh basil leaves
– 1/3 cup pine nuts
– 1/2 cup grated Parmesan cheese
– 1/2 cup extra-virgin olive oil
– 2 cloves garlic, minced
– Salt and pepper, to taste
Instructions:
1. Cook conchiglie pasta according to package instructions. Drain and set aside.
2. In a large bowl, combine cooked pasta, fresh peas, and homemade pesto. Toss to combine.
3. Top with grated Parmesan cheese and season with salt and pepper to taste.
4. Garnish with fresh basil leaves and serve immediately.
Cooking Time: 15-20 minutes
Conchiglie alla Vodka with Pancetta
This classic Italian recipe combines the flavors of vodka-infused tomato sauce, crispy pancetta, and tender conchiglie pasta. The result is a rich and satisfying dish that’s perfect for a weeknight dinner or special occasion.
Ingredients:
– 8 oz conchiglie pasta
– 6 slices pancetta, diced
– 2 cloves garlic, minced
– 1 cup vodka-infused tomato sauce (homemade or store-bought)
– 1/4 cup heavy cream
– Salt and pepper to taste
– Grated Parmesan cheese, for serving (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook conchiglie pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a large skillet, cook pancetta over medium heat until crispy. Remove from heat and set aside.
3. Add garlic to the same skillet and sauté for 1 minute.
4. Add vodka-infused tomato sauce and heavy cream to the skillet. Stir to combine and bring to a simmer.
5. Add cooked pasta to the skillet, tossing to coat with sauce. If necessary, add reserved pasta water to achieve desired consistency.
6. Season with salt and pepper to taste.
7. Serve hot, topped with crispy pancetta and grated Parmesan cheese if desired.
Cooking Time: 25-30 minutes
Mushroom and Truffle Oil Conchiglie
This recipe combines the earthy flavors of mushrooms with the luxuriousness of truffle oil, all wrapped up in a delicious conchiglie pasta dish. Perfect for a special occasion or a cozy night in.
Ingredients:
– 8 oz conchiglie pasta
– 2 cups mixed mushrooms (such as cremini, shiitake, and button), sliced
– 2 tbsp truffle oil
– 1/4 cup grated Parmesan cheese
– 1/4 cup chopped fresh parsley
– 2 cloves garlic, minced
– Salt and pepper to taste
– 2 tbsp olive oil
Instructions:
1. Cook conchiglie pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a large skillet, heat olive oil over medium-high heat. Add garlic and cook for 1 minute.
3. Add sliced mushrooms and cook until they release their moisture and start to brown, about 5 minutes.
4. Stir in truffle oil, then add reserved pasta water and bring to a simmer.
5. Combine cooked pasta, mushroom mixture, Parmesan cheese, and parsley. Season with salt and pepper to taste.
6. Serve immediately, garnished with additional parsley if desired.
Cooking Time: 20-25 minutes
Lemon Butter Shrimp Conchiglie
Brighten up your pasta game with this tangy and rich Lemon Butter Shrimp Conchiglie recipe!
Ingredients:
– 12 conchiglie shells
– 1 pound large shrimp, peeled and deveined
– 2 tablespoons unsalted butter
– 2 cloves garlic, minced
– 2 lemons, juiced (about 2 tablespoons)
– 1/4 cup white wine
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cook conchiglie shells according to package instructions. Drain and set aside.
3. In a large skillet, melt butter over medium-high heat. Add garlic and cook for 1 minute.
4. Add shrimp and cook until pink and just cooked through, about 2-3 minutes per side.
5. Remove from heat and stir in lemon juice, white wine, and Parmesan cheese. Season with salt and pepper to taste.
6. Combine cooked conchiglie shells and shrimp mixture. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 15-20 minutes
Conchiglie with Sun-Dried Tomatoes and Feta
This Italian-inspired pasta dish combines the flavors of sun-dried tomatoes, crumbly feta cheese, and fresh herbs for a quick and delicious meal. Perfect for a weeknight dinner or as a side dish for a special occasion.
Ingredients:
– 8 oz conchiglie pasta
– 1 cup sun-dried tomatoes, chopped
– 1/2 cup crumbled feta cheese
– 2 tbsp olive oil
– 2 cloves garlic, minced
– 1/4 cup fresh parsley, chopped
– Salt and pepper to taste
Instructions:
1. Cook the conchiglie pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the garlic and cook for 1 minute, until fragrant.
3. Add the chopped sun-dried tomatoes and cook for an additional 2-3 minutes, until heated through.
4. Stir in the crumbled feta cheese and chopped parsley. Season with salt and pepper to taste.
5. Combine the cooked pasta and tomato-feta mixture. Serve hot.
Cooking Time: 15-20 minutes
Broccoli and Cheddar Conchiglie Casserole
Elevate your pasta game with this creamy and flavorful casserole that combines the goodness of broccoli, cheddar cheese, and conchiglie shells. Perfect for a cozy night in or a family gathering.
Ingredients:
– 8 oz conchiglie pasta
– 3 cups broccoli florets
– 1 cup grated cheddar cheese
– 1/2 cup cream
– 1 tablespoon olive oil
– Salt and pepper to taste
– 1/4 teaspoon paprika
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook conchiglie pasta according to package instructions. Drain and set aside.
3. In a large skillet, sauté broccoli and olive oil until tender. Season with salt, pepper, and paprika.
4. In a separate bowl, combine cooked conchiglie pasta, broccoli mixture, and cheddar cheese.
5. Pour cream over the top and mix well to combine.
6. Transfer the casserole mixture to a baking dish and cover with aluminum foil.
7. Bake for 25-30 minutes or until hot and bubbly.
Cooking Time: 25-30 minutes
Conchiglie Carbonara with Crispy Prosciutto
A rich and creamy pasta dish gets a delightful crunch from crispy prosciutto, making for a satisfying meal.
Ingredients:
– 12 oz conchiglie pasta
– 4 oz pancetta or bacon, diced
– 1/2 cup grated Parmesan cheese
– 3 large eggs
– 1 tsp black pepper
– Salt to taste
– Fresh parsley, chopped (optional)
– Prosciutto, thinly sliced
Instructions:
1. Cook conchiglie pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a large skillet, cook pancetta or bacon over medium heat until crispy. Remove from heat and set aside.
3. In a medium bowl, whisk together eggs, Parmesan cheese, and black pepper. Season with salt to taste.
4. Add the cooked conchiglie pasta to the egg mixture and toss to combine, adding reserved pasta water as needed to achieve creamy consistency.
5. Add the crispy pancetta or bacon to the pasta mixture and toss to combine.
6. Top with chopped parsley if desired, then serve immediately.
Cooking Time: 15-20 minutes
Tomato Basil Conchiglie Soup
This hearty soup is a twist on traditional tomato soup, featuring conchiglie pasta and the bright flavors of fresh basil. Perfect for a chilly evening or a comforting meal.
Ingredients:
– 1 tablespoon olive oil
– 1 medium onion, finely chopped
– 3 garlic cloves, minced
– 2 cups fresh tomatoes (or 1 can of crushed tomatoes)
– 4 cups chicken broth
– 1 cup conchiglie pasta
– 1/4 cup heavy cream
– 1 tablespoon chopped fresh basil
– Salt and pepper to taste
Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the onion and garlic; cook until softened, about 5 minutes.
3. Add the tomatoes, broth, and pasta; bring to a boil, then reduce heat and simmer for 15-20 minutes or until pasta is al dente.
4. Stir in heavy cream and basil; season with salt and pepper to taste.
5. Serve hot, garnished with additional basil if desired.
Cooking Time: 25-30 minutes
Conchiglie with Spicy Arrabbiata Sauce
This classic Italian dish combines tender pasta shells with a bold and spicy tomato sauce, perfect for those who love a little heat. This recipe is quick, easy, and packed with flavor.
Ingredients:
– 12 oz conchiglie pasta
– 2 cups arrabbiata sauce (homemade or store-bought)
– 1/4 cup grated Parmesan cheese
– 1/4 cup chopped fresh parsley
– Salt and pepper to taste
Instructions:
1. Bring a large pot of salted water to a boil and cook the conchiglie pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a large skillet, heat the arrabbiata sauce over medium-low heat.
3. Add the cooked pasta shells to the skillet, tossing to coat with the sauce. If the sauce seems too thick, add some reserved pasta water.
4. Season with salt and pepper to taste.
5. Serve hot, topped with Parmesan cheese and parsley.
Cooking Time: 20-25 minutes
Baked Conchiglie with Four Cheeses
Experience the rich flavors of Italy with this creamy baked pasta dish featuring conchiglie shells filled with a blend of four cheeses.
Ingredients:
– 8 oz. conchiglie pasta
– 2 cups shredded mozzarella cheese
– 1 cup grated Parmesan cheese
– 1/2 cup crumbled feta cheese
– 1/4 cup ricotta cheese
– 1 egg, beaten
– 1 tsp. olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F.
2. Cook conchiglie pasta according to package instructions until al dente. Drain and set aside.
3. In a large bowl, combine mozzarella, Parmesan, feta, and ricotta cheese.
4. Add the beaten egg, olive oil, salt, and pepper to the cheese mixture; mix well.
5. Add the cooked conchiglie pasta to the cheese mixture; toss until the pasta is well coated.
6. Transfer the pasta mixture to a 9×13 inch baking dish; cover with aluminum foil.
7. Bake for 25 minutes; remove the foil and continue baking for an additional 10-15 minutes, or until the top is golden brown.
8. Sprinkle chopped parsley on top (if using); serve warm.
Cooking Time: 35-40 minutes
Conchiglie Pasta Primavera
Celebrate the arrival of spring with this vibrant and flavorful pasta dish, featuring conchiglie shells tossed with a colorful medley of sautéed vegetables.
Ingredients:
– 12 oz conchiglie pasta
– 2 tablespoons olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 cup mixed spring vegetables (bell peppers, zucchini, carrots, snap peas)
– 1 cup cherry tomatoes, halved
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cook conchiglie pasta according to package instructions. Drain and set aside.
3. In a large skillet, heat olive oil over medium-high heat. Add diced onion and cook until translucent.
4. Add minced garlic and sauté for 1 minute.
5. Add mixed spring vegetables and cherry tomatoes. Cook until tender, about 5-7 minutes.
6. Combine cooked pasta, vegetable mixture, and grated Parmesan cheese. Season with salt and pepper to taste.
7. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 20-25 minutes
Conchiglie with Creamy Pumpkin Sauce
A delightful fall-inspired pasta dish that combines the flavors of creamy pumpkin sauce with tender conchiglie shells. This comforting recipe is perfect for a cozy evening dinner.
Ingredients:
– 8 oz conchiglie pasta
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 cup canned pumpkin puree
– 1/2 cup heavy cream
– 1 tsp ground cinnamon
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook conchiglie pasta according to package instructions. Drain and set aside.
3. In a large skillet, sauté chopped onion and minced garlic until softened.
4. Add pumpkin puree, heavy cream, cinnamon, salt, and pepper. Stir well to combine.
5. Bring the sauce to a simmer and cook for 5-7 minutes or until thickened slightly.
6. Combine cooked conchiglie pasta with the creamy pumpkin sauce. Toss until well coated.
7. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 20-25 minutes
Smoked Salmon and Dill Conchiglie
A refreshing summer pasta dish that combines the rich flavor of smoked salmon with the bright, citrusy taste of fresh dill. Perfect for a light yet satisfying meal or as an appetizer.
Ingredients:
– 8 oz conchiglie (jumbo shells)
– 1/2 cup smoked salmon, flaked
– 1/4 cup chopped fresh dill
– 1/4 cup grated Parmesan cheese
– 1 tablespoon olive oil
– Salt and pepper to taste
– Lemon wedges, for serving
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cook conchiglie according to package instructions. Drain and set aside.
3. In a large skillet, heat the olive oil over medium heat. Add flaked salmon and cook for 1-2 minutes, until heated through.
4. Stir in chopped dill and Parmesan cheese. Season with salt and pepper to taste.
5. Combine cooked conchiglie with the smoked salmon mixture.
6. Serve immediately, garnished with lemon wedges.
Cooking Time: 15-20 minutes
Conchiglie with Caramelized Onions and Gorgonzola
Conchiglie shells filled with sweet caramelized onions, creamy Gorgonzola cheese, and a hint of Italian seasonings make for a satisfying and flavorful pasta dish.
Ingredients:
– 8 oz conchiglie pasta
– 1 large onion, thinly sliced
– 2 tbsp olive oil
– Salt and pepper to taste
– 1/4 cup Gorgonzola cheese, crumbled
– 1 tsp dried thyme
– 1/4 cup grated Parmesan cheese
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook conchiglie pasta according to package instructions until al dente. Drain and set aside.
3. In a large skillet, cook onions over medium-low heat for 30 minutes, stirring occasionally, until caramelized and golden brown.
4. In a separate bowl, combine Gorgonzola cheese, thyme, and Parmesan cheese.
5. Combine cooked pasta, caramelized onions, and cheese mixture in a baking dish. Toss to combine.
6. Bake for 15-20 minutes or until the cheese is melted and bubbly.
7. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 45-50 minutes
Summary
Get ready to cozy up with these 18 creamy conchiglie recipes! From comforting classics like Creamy Garlic Parmesan and Spinach and Ricotta Stuffed Conchiglie, to spicy twists like Spicy Sausage and Conchiglie Bake, there’s something for everyone. Add some Italian flair with Pesto and Pea Conchiglie Salad or go bold with Mushroom and Truffle Oil Conchiglie. Seafood lovers will delight in Lemon Butter Shrimp Conchiglie, while vegetarians can indulge in Broccoli and Cheddar Conchiglie Casserole. And don’t forget the pasta primavera and creamy pumpkin sauce recipes for a taste of spring!