Conchiglie vs Conchiglioni
Conchiglie is cupped shell with ridges on the outside. Conchiglioni is jumbo shell for stuffing.
Side by side, to scale
10 mmConchiglie: 25 to 35 mm by 15 to 22 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 | Short shapes | Short shapes |
|---|---|---|
| Region | All of Italy | All of Italy |
| Section | Cupped shell with ridges on the outside | Jumbo shell for stuffing |
| Length | 25 to 35 mm | 45 to 60 mm |
| Width or diameter | 15 to 22 mm | 30 to 40 mm |
| Surface | Ridged | Ridged |
| Hollow | No | No |
| Dough | Semolina and water | Semolina and water |
| Cook time | 10 to 13 min | 13 to 16 min |
| Brands with a page | De Cecco, Rummo, Garofalo, Barilla, La Molisana | De Cecco, Rummo, Garofalo, La Molisana |
| Catalogue numbers | De Cecco no. 50, De Cecco no. 52, Rummo no. 42, Garofalo no. 84, La Molisana no. 25, La Molisana no. 56, La Molisana no. 57, La Molisana no. 313 | De Cecco no. 126, Rummo no. 147, La Molisana no. 313 |
| Cook time across brands | 7 to 15 min | 12 to 15 min |
| Brand dimensions | Rummo: | not measured |
| 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 | 37 | 7 |
| Pairs with | Mac and cheese, Sausage ragu, Cream sauce, Vegetable ragu, Tuna and tomato, Pomodoro, Pasta salad | Baked (al forno), Pomodoro, Cream sauce, Meat ragu |
Conchiglie
A cup fills with whatever is in the pan: cheese sauce, cream with peas, a sausage crumble, a chunky tomato. Medium shells are a mac-and-cheese upgrade. Ridges hold sauce on the outside too.
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?
Not a natural swap. They share 2 sauces: Cream sauce, Pomodoro.
Only conchiglie: Mac and cheese, Sausage ragu, Vegetable ragu, Tuna and tomato, Pasta salad.
Only conchiglioni: Baked (al forno), 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.