The Story
Durum Wheat Seashell Pasta
Di Bari's large seashells with a ridged outside and a smooth cup are most often used to make stuffed shells. The classic preparation is to fill the pasta with a spinach and ricotta mixture and bake with tomato sauce. But for a twist on tradition, cook the Conchiglioni for four minutes and fill with a blend of Gorgonzola, ricotta and walnuts. Then lay the stuffed shells atop a layer of roasted red pepper sauce in a dish and bake until bubbling.
Brand: DI BARI
Net Weight: 500g (1.1lb)
Origin: Product of Italy
Details & Craftsmanship
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Description
Durum Wheat Seashell Pasta
Di Bari's large seashells with a ridged outside and a smooth cup are most often used to make stuffed shells. The classic preparation is to fill the pasta with a spinach and ricotta mixture and bake with tomato sauce. But for a twist on tradition, cook the Conchiglioni for four minutes and fill with a blend of Gorgonzola, ricotta and walnuts. Then lay the stuffed shells atop a layer of roasted red pepper sauce in a dish and bake until bubbling.
Brand: DI BARI
Net Weight: 500g (1.1lb)
Origin: Product of Italy
