They’re called conchiglie or conchiglioni, and these pretty shell-shaped pastas have one special feature: they’re enormous.
So giant that they can be cooked stuffed, like cannelloni, and served on a plate like a gourmet or in a dish like a gratin.
Traditional in Italy, conchiglioni are the queens of the gourmet dish with their elaborate stuffing. 
Under a creamy sauce or au gratin in the oven, they play the role of hybrid recipes for a chic or convivial meal, but always as tasty as ever!
