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With so many types of pasta to choose from I tend to get a little daunted by all the shapes and sizes and end up sticking to the usual suspects like spaghetti, fettucine or papardelle. Because of my 'noodle nervousness' I end up overlooking a whole world of marvelous pastas just waiting to be experimented with.

So with my new-found adventurousness I chose to serve 'conchiglioni' at a recent dinner party. Conchiglioni are shaped like conch shells, making them perfect for stuffing and baking.

Here the shells filled with a mixture of three cheeses: ricotta, Parmiginao Reggiano and soft goats cheese infused with sautéed leek, Spanish onions, garlic, thyme and preserved lemon then baked until soft in a tomato broth. They make for an impressive starter or a hearty main.

Photo: © S. Wongkaew (2010) licensed to About.com, Inc

Comments

September 4, 2010 at 1:27 am
(1) Debs says:

Oh yum, this recipe is right up my street. I was so pleased to see the name 3 cheese & not 4 cheese as that invariably means blue cheese too, which I hate.

I have these large shells in my cupboard, thanks for the inspiration and a fab recipe.

September 4, 2010 at 8:26 pm
(2) Syrie says:

Thanks Deb! Hope you like it. Try different variations like a cheese and spinach stuffing.

September 5, 2010 at 10:58 pm
(3) Young Werther says:

This dish definitely looks fab!
Wonder if feta is too strong/ salty as a filling….

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