Most  folk’s know pasta shells (Conchiglie) only from their corner restaurant, usually stuffed with cheese and/or meat, then baked. While I am a big fan of baked, stuffed shells, I enjoy them even more at home, cooked al dente, with lot’s of sauce  and grated cheese. This dish is one of my stand-by’s if I want to pig out (in moderation) and a whole lot off other goodies. > Bon Appetit !   Life is Good ! > List of Italian Pasta

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