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