Jumbo shells

zucchini • fresh ricotta cheese (about 250 grams) • small shrimp (about 150 grams) • large shrimp tails • About 20 conchiglioni pasta shells • grated Parmesan cheese (about 40 grams) • pine nuts (about 15 grams) • scallion • Salt, pepper, fresh mint, and extra-virgin olive oil, to taste

round eggplant • coarse salt, • vegetable oil for frying, • homemade tomato purée (800 ml) • yellow onion, finely chopped • fresh basil leaves, • fine salt, • extra virgin olive oil, • conchiglioni pasta shells • mozzarella balls, cut into cubes • salted ricotta cheese,

fresh beans (or dried beans soaked overnight) • Bay leaf, rosemary, and sage, to taste • carrot, 1 celery stalk, and 1/2 onion • mussels (about 1 kg) • peeled red tomatoes • cherry tomatoes • conchiglioni pasta (about 140 grams) • Parsley, to taste • Salt and pepper, to taste • Extra virgin olive oil, to taste • garlic clove, unpeeled

conchiglioni pasta (500 grams) • salted cod (baccalà) (1 kg) • breadcrumbs (about 100 grams) • potatoes • fresh peas (about 500 grams) • fresh parsley • fresh shallot • garlic cloves • Olive oil, extra virgin, • Ground ginger, • Black pepper, • Salt,

conchiglioni pasta (about 480 grams) • ground pork (about 500 grams) • ground veal (about 500 grams) • fresh shallots • small bunch fresh parsley • small bunch fresh basil • tomato purée • dry white wine (about 240 ml) • mozzarella balls • Extra virgin olive oil, • Breadcrumbs, • Bechamel sauce, •

conchiglioni pasta (about 400 grams) • whole milk ricotta cheese (about 1 kg) • asparagus (about 1 kg) • Extra virgin olive oil, • fresh shallot • Black pepper, • Salt, • Grated Parmesan cheese, • Chopped pistachios, • breadcrumbs (about 100 grams)

conchiglioni pasta (250 g) • medium Italian eggplant (violet variety, if available) • large zucchini • tomato purée (about 500 g) • fresh caciocavallo cheese, diced (150 g) • grated Parmesan cheese • large egg • garlic • onion • Olive oil, salt, and pepper to taste

conchiglioni pasta (500 g) • ricotta cheese (500 g) • shredded cheese (300 g) • fresh spinach (400 g) • Minced garlic, to taste • tomato puree (400 g)

conchiglioni pasta shells • large artichokes • semi-thin béchamel sauce (about 1/2 liter) • mozzarella cheese, diced (about 150 grams) • grated Parmesan cheese, plus extra for sprinkling (about 30 grams) • extra virgin olive oil • Salt and pepper, to taste • fresh mint leaves • garlic clove

conchiglioni pasta (500 grams) • large eggplants • fresh shallot • red onion (such as Tropea) • fresh bread crumbs (100 grams) • small bunch fresh parsley • grated Parmesan cheese (100 grams) • garlic clove • Extra virgin olive oil, • Black pepper, • Ground ginger, • Salt,

conchiglioni pasta shells • fennel frond pesto (150 grams) • walnuts (50 grams) • Milk, • gorgonzola cheese (50 grams)

dried Conchiglioni or Lumaconi pasta shells • Cinta Senese or Nero di Maremma sausage (or substitute with high-quality Italian pork sausage) • ground beef shoulder or chuck (preferably Chianina, or substitute with high-quality ground beef) • medium yellow onion • small celery stalk • carrot • frozen peas • white button mushrooms • whole milk (250 ml) • all-purpose flour • unsalted butter • Grana Padano cheese •

conchiglioni pasta (about 400 g) • grated Parmesan cheese (about 80–90 g) • sheep’s milk ricotta (about 350 g) • mixed ground meat (about 400 g) • Salt • White wine, for deglazing • Extra-virgin olive oil • eggs • tomato purée (about 750 g)

conchiglioni pasta (300 g) • ground meat (300 g) • canned peeled tomatoes (about 2 whole peeled tomatoes) • provolone cheese (300 g) • grated Parmesan cheese (100 g) • Salt, to taste • Oregano, to taste • Garlic, to taste • Parsley, to taste • Basil, to taste • extra virgin olive oil (about 60 ml)

conchiglioni pasta shells per person • salt cod, already soaked (500 grams) • extra virgin olive oil (about 150 ml), more or less as needed • As needed, reserved cooking water • bay leaves • lemon • garlic clove • Salt, to taste • For the sauce • crushed tomatoes (500 grams) • garlic clove • pitted black olives (about 150 grams) •

pasta conchiglioni (about 480 grams) • ground pork (about 350 grams) • carrot • celery stalk • onion • white wine (150 ml) • tomato purée (700 ml) • mozzarella cheese (about 200 grams) • grated cheese (about 50 grams) • Butter, salt, and pepper to taste

spinach (about 500 grams) • ricotta cheese (about 200 grams) • conchiglioni pasta shells • grated Parmesan cheese (about 100 grams) • tomato sauce (about 350 grams) • Fresh basil, to taste • Salt, to taste • Black pepper, to taste • garlic clove • parsley

conchiglioni pasta (500 g) • smoked salmon (300 g) • zucchini • béchamel sauce (500 g) • grated Parmesan cheese (about 100 g) • Extra virgin olive oil, • whole garlic clove • Finely chopped parsley, • Salt, • White pepper,

conchiglioni pasta (about 200 grams) • béchamel sauce (200 ml) • ground beef (about 250 grams) • To taste: black pepper, nutmeg • cubed cheese such as fontina (about 50 grams) • tomato purée (500 ml) • To taste: salt, olive oil • onion • fresh basil leaves • Grated Parmesan cheese, to taste

(about 6 cups) tomato sauce • (about 1.1 lbs) ground beef • eggs • mozzarella cheeses • grated Parmesan cheese • Bread • Extra virgin olive oil • garlic cloves • (about 9 oz) conchiglioni pasta shells • Salt • Baking soda • Oil for frying •

large conchiglioni pasta shells • medium green zucchini • thick slices cooked ham, diced • cremini or white mushrooms • béchamel sauce • Grated cheese, to taste • garlic cloves • fresh parsley • Salt and pepper, to taste

conchiglioni (large pasta shells) • Mazara del Vallo red shrimp • goat milk cheese (primo sale) • heavy cream (50 ml) • shallot • Campari • dry white wine • clarified butter • Marjoram, to taste • Wild fennel, to taste