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Conchiglie Pasta Recipes

Gordon loves cooking and experimenting with food. He loves making new dishes, particularly with unusual or underused ingredients.

Conchiglie pasta salad with chicken is one of the recipes featured on this page

Conchiglie pasta salad with chicken is one of the recipes featured on this page

Conchiglie pasta is often simply referred to as pasta shells. It is a popular form of pasta due to its attractive shape and the way in which sauces of many types will be captured in and easily adhere to the cooked shells. There are no real traditional conchiglie pasta recipes the names of which trip off the tongue - at least not to the same extent that there are recipes for pasta types such as spaghetti or macaroni - but it is incredibly versatile as the different recipes featured below will hopefully help to demonstrate.

How to Cook Conchiglie Pasta

Conchiglie pasta

Conchiglie pasta

Cook Time

Prep timeCook timeReady inYields

10 min

5 min

15 min

One conchiglie pasta portion

Ingredients

  • 4 ounces dried conchiglie pasta
  • Sea salt
  • Cold water
  1. The conchiglie pasta is cooked exactly the same way in each recipe on this page. It makes sense therefore to cover the way it is cooked to begin with and only once.
  2. Bring a large pot of heavily salted water to a rolling boil. Not using enough water is the most common cause of pasta sticking together as it cooks. The water should be as salty as the Mediterranean Sea.
  3. The amount of pasta required per person is open to interpretation but a coffee mug full or around four ounces is a good average guide.
  4. Add the pasta to the boiling water. Wait about one minute. Stir well but only this once and not again. Continue to simmer for ten minutes.
  5. Drain the conchiglie at the sink through a colander. You should find it perfectly "al dente."

Seared Tuna Steak on Conchiglie Pasta with Bell Peppers

A seared tuna steak is served on a bed of conchiglie pasta and mixed bell pepper slices

A seared tuna steak is served on a bed of conchiglie pasta and mixed bell pepper slices

Cook Time

Prep time: 5 min

Cook time: 15 min

Ready in: 20 min

Yields: One serving

Ingredients

  • 1 portion cooked conchiglie pasta
  • ½ each of red, yellow and green bell peppers, seeded and sliced
  • 1 garlic clove, peeled and grated
  • 4 to 6 ounce tuna loin steak
  • Olive oil
  • Salt and pepper
  • Finely sliced basil leaves to garnish
  1. Just before the conchiglie pasta is ready, drizzle a little olive oil in to a large frying pan and add the sliced peppers and garlic. Season with salt and pepper and stir fry on a medium heat for a couple of minutes until the peppers start to soften.
  2. Bring some oilve oil up to a fairly high heat in a separate, smaller pan. Season the tuna fillet on both sides and lay it in the hot pan.
  3. Keep the heat fairly high under the pan with the tuna. The way to cook tuna in this way is to watch it from the side until it appears to have cooked a third of the way up. At this stage, it should be turned and cooked a third of the way up the second side. It is then ready to serve, still beautifully moist in the centre.
  4. Add the well drained pasta to the pan with the peppers and stir for a minute or so to ensure it is fully reheated.
  5. Arrange the pasta and peppers in a serving plate with a slotted spoon and lift the tuna on top. Garnish with the sliced basil leaves.

Spicy Plum Tomato Pasta Sauce Recipe

Spicy pasta sauce made from plum tomatoes, Tabasco sauce and Worcester sauce

Spicy pasta sauce made from plum tomatoes, Tabasco sauce and Worcester sauce

This slightly unconventional pasta sauce is used in the two recipes which immediately follow its preparation instructions. Half this quantity is used in each instance. It is important here to be careful in adding the Worcester and Tabasco sauces. The idea is to complement the other flavours in the sauce and not overwhelm them with heat. More can be added at the end if desired.

Cook Time

Prep time: 5 min

Cook time: n/a

Ready in: 5 min

Yields: Two portions

  • 14 ounce can Italian plum tomatoes in tomato juice
  • 1 garlic clove, peeled
  • ½ teaspoon Worcester sauce
  • Few drops Tabasco sauce
  • Salt and black pepper
  1. Blend all the ingredients together in a food processor until smooth.
  2. Taste the sauce and adjust the seasoning as/if required.
  3. Use immediately for making a pasta dish or refrigerate for up to a couple of days.

Conchiglie Pasta with Beef and Borlotti Beans

Conchiglie pasta coated in a rich beef and borlotti bean spicy tomato sauce

Conchiglie pasta coated in a rich beef and borlotti bean spicy tomato sauce

Cook Time

Prep time: 5 min

Cook time: 15 min

Ready in: 20 min

Yields: One serving

Ingredients

  • ¼ pound minced/ground beef
  • Portion of spicy tomato pasta sauce
  • ½ teaspoon dried oregano
  • Salt and pepper
  • 1 tablespoon canned borlotti beans, drained and rinsed
  • Portion cooked conchiglie pasta
  • Finely sliced basil leaves to garnish
  1. Add the beef to a dry pot and put it on a very low heat until you can see the fat starting to escape the meat. Raise the heat a little and stir the beef with a wooden spoon to brown.
  2. Pour in the spicy tomato sauce and season. Bring to a simmer for about ten minutes.
  3. Add the borlotti beans, followed by the drained pasta and bring back to a simmer to ensure everything is thoroughly heated.
  4. Spoon in to a serving dish and garnish with the basil.

Spicy Beef and Tomato Conchiglie Pasta Cheese Melt

Conchiglie pasta and spicy beef with melted cheese and salad

Conchiglie pasta and spicy beef with melted cheese and salad

Cook Time

Prep time: 5 min

Cook time: 15 min

Ready in: 20 min

Yields: One serving

Ingredients

  • ¼ pound minced/ground beef
  • 1 portion spicy tomato pasta sauce
  • 1 portion cooked conchiglie pasta
  • Salt and pepper
  • 2 ounces grated Red Leicester or cheddar cheese
  • Mixed salad leaves to serve
  1. Just as in the previous recipe, begin by gently browing the beef in a dry pot before adding the tomato sauce, seasoning and bringing to a simmer for about ten minutes.
  2. Stir through the conchiglie and spoon in to a deep, heatproof dish.
  3. Scatter the cheese over the pasta mix and melt under a hot grill/broiler.
  4. The salad leaves here are an interesting, tasty combination of can can, radicchio, baby red lettuce, wild rocket (arugula) and peppercress called Peppery Crispy. You can, however, of course use your salad combination of choice with which to serve this dish.

Cold Chicken and Conchiglie Pasta Salad with Bruschetta

Cold chicken and conchiglie are made in to a sald with mayo and served on mixed salad leaves with bruschetta

Cold chicken and conchiglie are made in to a sald with mayo and served on mixed salad leaves with bruschetta

Cook Time

Prep time: 45 min

Cook time: 10 min

Ready in: 55 min

Yields: One portion

Ingredients

  • 1 portion conchiglie pasta, cooked and cooled
  • 1 large skinless chicken breast fillet, roughly chopped
  • Extra virgin olive oil
  • Salt and pepper
  • 2 tablespoons mayo
  • 1 tablespoon sweetcorn with diced bell peppers
  • Generous handful mixed salad leaves
  • 4 slices from bread stick
  • 1 garlic clove, peeled and lightly crushed
  • Sliced basil leaves to garnish
  1. Drizzle a little olive oil in to a frying pan and add the chicken pieces. Season with salt and pepper and fry on a medium heat for about five minutes until cooked. Remove to a plate, cover and leave for half an hour or so to cool.
  2. Spoon the mayo in to a bowl and add the sweetcorn and peppers. Stir to combine.
  3. Add the chicken and conchiglie to the bowl, tilt the bowl with your weaker hand and stir with a careful folding motion so as not to damage the pasta.
  4. Lay the salad leaves in a serving plate and spoon on the pasta and chicken salad.
  5. Toast the bread slices until golden on both sides. Rub the top of each slice with the crushed garlic clove, drizzle with olive oil and season with salt and black pepper. Arrange around the pasta on the plate.
  6. Garnish with the basil to serve.

Sweet Chilli Chicken Conchiglie Pasta

Conchiglie pasta, chicken breast and mixed peppers in a sweet chilli sauce

Conchiglie pasta, chicken breast and mixed peppers in a sweet chilli sauce

Cook Time

Prep time: 5 min

Cook time: 10 min

Ready in: 15 min

Yields: One serving

Ingredients

  • 1 portion cooked conchiglie pasta
  • 1 large skinless chicken breast fillet, diced to one inch pieces
  • ½ each red, green and yellow bell peppers, seeded and sliced
  • 1 mild green chilli pepper, seeded and sliced
  • Olive oil
  • 5 ounce pack sweet chilli stir fry sauce
  • Salt and pepper
  1. Add a little oil to a large, non-stick frying pan and fry off the chicken for about five minutes over a medium heat.
  2. Add the bell peppers and chilli pepper to the pan and cook for another couple of minutes before pouring in the stir fry sauce.
  3. Bring the sauce to a gentle simmer and stir through the pasta. Season with salt and pepper.
  4. Spoon the combination in to a serving dish.

© 2013 Gordon Hamilton

Comments

Gordon Hamilton (author) from Wishaw, Lanarkshire, United Kingdom on November 15, 2013:

Thanks EatCookReview

Chantele and Julie from Wales on November 14, 2013:

The pasta salad looks amazing!!!

Gordon Hamilton (author) from Wishaw, Lanarkshire, United Kingdom on November 12, 2013:

Thank you George - I hope you get a chance to try some of the recipe ideas.

Geaorge Allen from United States on November 11, 2013:

I have to say when i read this i feel hungry. These look so delicious!

Gordon Hamilton (author) from Wishaw, Lanarkshire, United Kingdom on November 10, 2013:

Thanks very much LaThing - glad you like these ideas :)

LaThing from From a World Within, USA on November 10, 2013:

Delicious recipes and beautiful pictures. Always enjoy your hubs :)

Voting up and everything.....

Gordon Hamilton (author) from Wishaw, Lanarkshire, United Kingdom on November 10, 2013:

Glad you liked them twig22bend. Thanks for visiting and commenting.

twig22bend on November 09, 2013:

These dishes have made me hungry. Thanks for sharing the appetizing variety.

Gordon Hamilton (author) from Wishaw, Lanarkshire, United Kingdom on November 08, 2013:

Thank you, Hezekiah. I hope you enjoy the tuna recipe :)

Hezekiah from Japan on November 07, 2013:

Thanks for all the delicious ideas there, especially the tuna steak !!! Nice.

Gordon Hamilton (author) from Wishaw, Lanarkshire, United Kingdom on November 06, 2013:

Thanks epbooks - I hope you enjoyed something to eat soon after reading! :)

Elizabeth Parker from Las Vegas, NV on November 05, 2013:

I have to remember not to read these when I'm hungry. These look amazing!

Gordon Hamilton (author) from Wishaw, Lanarkshire, United Kingdom on November 05, 2013:

Thanks randomcreative

Rose Clearfield from Milwaukee, Wisconsin on November 04, 2013:

Great set of recipes as always! Thanks!

Gordon Hamilton (author) from Wishaw, Lanarkshire, United Kingdom on November 04, 2013:

Thanks, My Cook Book

Dil Vil from India on November 03, 2013:

Yummy yummy, pics are so great. Very clear and easy to understand. I like this hub, thank you :)

Gordon Hamilton (author) from Wishaw, Lanarkshire, United Kingdom on November 03, 2013:

Thanks NMLady - hope you enjoy these ideas :)

NMLady from New Mexico & Arizona on November 03, 2013:

Always read your stuff Gordon. Thanks!