Cannelloni vs Conchiglioni
Cannelloni is large smooth tube for stuffing, or a rolled sheet. Conchiglioni is jumbo shell for stuffing.
Side by side, to scale
10 mmCannelloni: 90 to 110 mm by 25 to 30 mm
Conchiglioni: 45 to 60 mm by 30 to 40 mm
Footprints from the length and width in each record, one scale for both. See every shape on the chart.
| Family | Tubes | Short shapes |
|---|---|---|
| Region | Campania | All of Italy |
| Section | Large smooth tube for stuffing, or a rolled sheet | Jumbo shell for stuffing |
| Length | 90 to 110 mm | 45 to 60 mm |
| Width or diameter | 25 to 30 mm | 30 to 40 mm |
| Wall or thickness | 1 to 1.3 mm | not measured |
| Surface | Smooth | Ridged |
| Hollow | Yes | No |
| Dough | Semolina, or egg when fresh | Semolina and water |
| Cook time | 20 to 30 min | 13 to 16 min |
| Brands with a page | Rummo, La Molisana | De Cecco, Rummo, Garofalo, La Molisana |
| Catalogue numbers | Rummo no. 176, La Molisana no. 312 | De Cecco no. 126, Rummo no. 147, La Molisana no. 313 |
| Cook time across brands | 10 to 25 min | 12 to 15 min |
| Energy, dry, per 100 g | 371 kcal (dry semolina pasta) | 371 kcal (dry semolina pasta) |
| Protein, dry, per 100 g | 13.0 g | 13.0 g |
| Products catalogued | 395 | 7 |
| Pairs with | Baked (al forno), Pomodoro, Cream sauce | Baked (al forno), Pomodoro, Cream sauce, Meat ragu |
Cannelloni
The tube is a container. The filling is the point, and the sauce on top must be smooth so it bakes into the pasta: a tomato, a bechamel, or both.
Conchiglioni
A container for a filling. The sauce goes over the top and must be smooth enough to bake in: tomato, bechamel, or both.
Can you swap them?
Cannelloni for conchiglioni: yes, a tube for the same filling.
Both take Baked (al forno), Pomodoro, Cream sauce.
Only conchiglioni: Meat ragu.
Sources
- Dimensions, surface, dough, and cook time: each shape page names the brand page, spec sheet, or measured box behind every figure.
- Brands, catalogue numbers, brand cook times, and brand dimensions: the brand product pages linked on each shape page, read on 2026-08-25.
- Energy and protein: USDA FoodData Central, per 100 g of the dough, public domain.
- Products catalogued: Open Food Facts, Open Database License, read on 2026-08-25. A crowd database: a count is a floor.