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Balance thinner strands of pasta with light sauces and thicker strands with robust sauces.
These fun and versatile shapes do well in a pasta salad, baked dishes and with chunkier sauces.
Shells are great with vegetable-based sauces and heartier meat or tomato-based sauces.
A variety of lasagne sheets and recipes.
The perfect shapes to accent your favorite bowl of soup.
An Italian favorite for over 145 years.
Gluten free pasta with a classic pasta taste and texture.
Perfectly al dente Barilla Conchiglie is mixed with salty proscuitto, arugula, sweet tomatoes, cheese and crunchy sunflowers - all meant to make you close your eyes and picture yourself enjoying it in a piazza in Italy.
1 box Barilla medium shell pasta (Conchiglie)
1 Tbsp extra virgin olive oil
1/4 cup pesto (you can see how to make your own here or use a store bought jar)
3/4 cup prosciutto - sliced thick and cut into small slices
1/2 cup Kalamata olives, pitted
1/2 cup bocconcini mozzarella, quartered
1/2 cup cherry tomatoes, quartered
1 ½ cups arugula
1/4 cup sunflower seeds, toasted
Salt to taste
Bring a large pot of water to boil. Once boiling, salt the water, and add Barilla Medium shells pasta. Cook until al dente.
Drain the pasta and drizzle with olive oil so it doesn’t stick together. Let the pasta cool completely - this step takes at least one hour.
Once pasta is cooled, place it in a large bowl. Add the pesto and stir.
Add the prosciutto, olives, bocconcini, cherry tomatoes, arugula, and toasted sunflower seeds.
Stir once more until combined.
Serve straight away or keep in the fridge for 1-2 days.
See whole pasta range
