Pasta shells

medium shell pasta (or other pasta) • ricotta cheese • diced pumpkin, frozen (or fresh) • fresh Asiago cheese • small sprigs fresh rosemary • Salt, to taste • Black pepper, to taste • Water, • Chopped onion, for sautéing • Olive oil, • large pot for pasta • skillet with lid for the sauce •

medium shell pasta • cauliflower • extra virgin olive oil • red pepper flakes • Salt, to taste • Grated Parmesan cheese, to taste

fennel (about 300 g) • béchamel sauce (200 ml) • carrots • ricotta cheese • Grated Parmesan cheese, to sprinkle • walnuts • diced smoked ham (about 25 g) • medium pasta shells (about 400 g) • Olive oil, • Black pepper, • Breadcrumbs,

cooked octopus (300 grams) • penne, rigatoni, shells, or paccheri pasta (200 grams) • fresh Tropea onion (or substitute with a sweet red onion) • datterino tomato sauce (400 ml) • Fresh chili pepper • fresh parsley

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,

For the MALLOREDDUS: • Senatore Cappelli flour (about 200 grams) • barley flour (about 100 grams) • fine semolina flour (about 100 grams) • fresh cuttlefish ink sacs • Water as needed (about 1/2 the total flour amount) • For the SAUCE: • extra virgin olive oil • fresh garlic • Cilantro • Salt, black pepper, and red pepper flakes to taste • cherry tomatoes •

spaghetti (180 g) • frozen clams in the shell (500 g) • extra virgin olive oil • garlic • (about 4 oz) cherry or grape tomatoes (about 120 g) • white wine (30 ml) • Salt, to taste • black pepper • crushed red pepper

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

spaghetti (300 g) • canned cherry tomatoes with juice (800 g) • frozen clams in shell (800 g) • Extra virgin olive oil, • Salt, • Black pepper, • Fresh parsley, • Garlic,

mixed short pasta (such as ditalini, elbows, or small shells) (about 200 grams) • small cans red beans, drained and rinsed (such as kidney beans, about 8 oz each) • bay leaf • fresh rosemary • fresh sage leaves • bacon, cut into strips (about 55 grams) • shallot • Extra virgin olive oil • ladles vegetable broth (about 1 cup or 240 ml) • Red pepper flakes • Salt • tomato paste •

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 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) •

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

jumbo pasta shells • whole milk ricotta cheese • mild semi-soft cheese (such as farmer cheese or young pecorino) • spinach • grated Parmesan cheese (or Grana Padano) • Salt, black pepper, and nutmeg to taste • tomato purée • Extra-virgin olive oil and dried oregano to taste • onion • ball (about 4 oz/113 grams) mozzarella cheese

(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

spaghetti • garlic • tomato sauce • dry white wine • squid ink • squid • shellfish butter • Salt to taste • Pepper to taste • Extra virgin olive oil to taste • gremolata • fresh sea urchin roe •

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

all-purpose flour (about 350 grams) • salt • eggs • Water as needed to soften (about 1 tablespoon or 15 ml) • squid ink (about 8 grams) • Extra virgin olive oil • Water • White wine • Salt, to taste • Black pepper, to taste • Red pepper flakes, to taste • Fresh parsley, to taste •

very fresh shrimp (about 250 grams) • ricotta cheese (about 100 grams) • lime (zest and juice of half) • Salt and pepper, to taste • extra virgin olive oil • Recipe here • Shrimp heads and shells • chopped shallot • dry white wine (about 60 ml) • tomato paste • extra virgin olive oil • red pepper flakes •