The shell-shaped pasta comes in a variety of sizes. The larger pasta shells, called “conchiglie” in Italian, are used for stuffing with ingredients such as vegetables, cheese, and legumes. The smaller sizes, called “conchigliette” in Italian are used for soups, salads and casseroles.
The shell-like shape makes the pasta quite sturdy, to hold up sauces. Shell pasta traps more of the delicate sauces and distribute them evenly through a pasta dish.
It is usually sold in the plain durum wheat variety, and also in colored varieties which use natural pigments, such as tomato extract, or spinach extract.
- 2 cups Dry Shell Pasta
- 3 to 4 cups Milk
- 1 tsp. Olive Oil
- 1 small cube of Unsalted Butter
- 2 cloves Garlic (finely minced)
- 2 tsps. Fine Flour
- 1 to 2 cups Fresh Spinach (finely chopped)
- Black Pepper Powder
- Red Chili Flakes
- Italian Herbs
- Pink Salt
Carefully, add dry pasta to the boiling water. Add 1/2 tsp. of salt.
Let it cook on high heat for 8 to 10 mins. and turn off the heat.
Transfer the pasta to a sieve to drain all the extra water. Run under regular water and keep it aside for the later use.
On a low-medium heat, add the olive oil and butter to a nonstick pan.
Start preparing the white sauce by sautéing minced garlic.
Once the garlic starts changing to light pink color, add fine flour to it.
On a very low heat let the fine flour cook for 2 to 3 secs.
Immediately, add 1/2 to 1 cup of warm milk to it with a constant stirring.
Gradually add the remaining milk. Again a constant stirring is required to prevent any lumps formation.
Make sure the heat is on low and the sauce is nicely cooking. The sauce will start getting thicker. The point where it starts settling on the spatula add the herbs, chili flakes, and a very little salt. Combine well.
Taste and adjust the seasoning as per your preference.
Time to add cheese and spinach.
Finally, add the boiled shell pasta.
Gently, fold the pasta into white sauce. Cover the pan and let it simmer for 5 minutes.
The Shell Pasta in Garlic And Spinach White Sauce is ready to serve.
May top it with some extra cheese, spinach, and a drizzle of olive oil.
The Shell Pasta comes in many different sizes. Here, in this recipe I have used the medium size shells as they make just the perfect bites.
I’ve used the medium size Shell Pasta.
Ziplock the unused/rest of the dry pasta, and put it in the original box.
Properly close the box and place it back to the kitchen pantry.
We may always refrigerate the leftover cooked pasta and reheat it in a pan or microwave adding an extra milk to it.