DeLallo Jumbo Shells, also known as Conchiglioni, are a large seashell-shaped pasta made for stuffing with savory cheeses, Italian sausage, sautéed veggies and anything else you can think up. This beloved classic is the ultimate comfort food and a family favorite, easy enough to cook up any night of the week.
Our Jumbo Shells are made with the finest hard durum wheat that is specially milled to cook up perfectly al dente every time. Serve topped with an herbaceous marinara, a simple tomato sauce, a rich cream sauce or a seasonal pumpkin and ricotta pasta sauce. The possibilities are endless!
- Beloved classic pasta shape.
- Made with hard durum wheat semolina.
- Large, hollow seashell-shaped pasta for stuffing.
Ready to fill with cheeses, meats, veggies and seasonal favorites.
- Create hearty comfort food any night of the week.
- Cooks up perfectly al dente.
- Kosher.
- Non GMO.
- Dairy free.
- Preservative free.
Kitchen and Usage Tips:
Jumbo shells, or conchiglioni, are large sized shells made for stuffing with fillings and baking in a pasta sauce. There are so many variations of this beloved classic baked pasta dish. Create stuffed shells recipes using only melty cheeses like mozzarella and provolone, or an herby ricotta filling. Try a pumpkin and ricotta filling for a fall-time favorite. You can also try a heartier filling of zesty Italian sausage or seasoned ground beef. Roasted veggies make for an excellent filling for a meatless baked shells entrée. Fill your baking dish with a tomato sauce, a marinara sauce, a cream sauce or even a butternut squash and ricotta sauce.
Frequently Asked Questions:
What are jumbo shells?
Jumbo shells, or conchiglioni, is a large seashell-shaped pasta—a larger version of the more commonly known shell pasta, or conchiglie. Rounded with ridges and an opening on one side, this famous pasta is shaped like a conch shell. While the smaller sized shells are used for pasta dishes and baked pasta recipes like macaroni and cheese, jumbo shells are meant to be stuffed with fillings like herbed ricotta cheese, Italian sausage, ground beef, etc., and then baked in a tomato sauce and topped with melty mozzarella cheese. There are many variations of this.
What are jumbo pasta shells called?
Shell pasta comes in a few different sizes (small, medium and large). The smallest is conchigliette. These are typically reserved for soups and mac ‘n cheese dishes. Conchiglie is the medium size of shell pasta, which may be found in grocery stores labeled “shell pasta.” Their concave bodies make them perfect for scooping up small ingredients and heartier sauces. The largest, conchiglioni, are also known as “jumbo shells.” These are much larger than the other two and are traditionally used in stuffed shells recipes, where they are filled with cheeses or meats, and then baked in a baking dish with tomato sauce or a cream sauce.
How long do I need to boil jumbo shells before baking?
Cook the pasta for around 8 minutes to reach the ideal al dente texture. Rinse the pasta with cold water to keep the pasta from continuing to cook.
How many jumbo shells are in a 12 oz. box?
There are around 35 pasta shells in a 12 oz. box.
How do I keep jumbo shells from sticking together?
To keep jumbo shell pasta from sticking together while cooking, use a large pot of salted water and cook only a few shells at a time. Be attentive to the pot! Cook the shells for an al dente texture—never mushy and soft. Rinse the pasta with cool water once cooked. Never use oil.
