Conchiglioni vs Manicotti
Conchiglioni is jumbo shell for stuffing. Manicotti is large ridged tube for stuffing, the American cannelloni.
Side by side, to scale
10 mmConchiglioni: 45 to 60 mm by 30 to 40 mm
Manicotti: 90 to 110 mm by 25 to 32 mm
Footprints from the length and width in each record, one scale for both. See every shape on the chart.
| Family | Short shapes | Tubes |
|---|---|---|
| Region | All of Italy | United States |
| Section | Jumbo shell for stuffing | Large ridged tube for stuffing, the American cannelloni |
| Length | 45 to 60 mm | 90 to 110 mm |
| Width or diameter | 30 to 40 mm | 25 to 32 mm |
| Wall or thickness | not measured | 1 to 1.3 mm |
| Surface | Ridged | Ridged |
| Hollow | No | Yes |
| Dough | Semolina and water | Semolina and water |
| Cook time | 13 to 16 min | 20 to 30 min |
| Brands with a page | De Cecco, Rummo, Garofalo, La Molisana | not measured |
| Catalogue numbers | De Cecco no. 126, Rummo no. 147, La Molisana no. 313 | not measured |
| Cook time across brands | 12 to 15 min | 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 | 7 | 19 |
| Pairs with | Baked (al forno), Pomodoro, Cream sauce, Meat ragu | Baked (al forno), Pomodoro, Meat ragu |
Conchiglioni
A container for a filling. The sauce goes over the top and must be smooth enough to bake in: tomato, bechamel, or both.
Manicotti
A stuffed tube under the oven. A smooth tomato sauce and cheese on top. The ridges hold a little more sauce than smooth cannelloni.
Can you swap them?
Manicotti for conchiglioni: yes, the ridged tube.
Conchiglioni for manicotti: yes, jumbo shells take the same filling.
Both take Baked (al forno), Pomodoro, Meat ragu.
Only conchiglioni: Cream sauce.
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.