Shell-shaped pasta, typically ridged; also known as conchiglie.
From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.
See what happens when the Cutthroat Kitchen culinary crew attempts to prepare and cook stuffed shells in seashells.
Nothing beats the taste of traditional pasta, but with so many heathier and tasty alternatives, why not give them a try? Choosing one at the grocery store, however, can seem overwhelming. Well, The Kitchen hosts are here to help make these hard choices easier for you with a saucy taste test. Sunny tasted all of our pasta swaps with Katie Lee's easy Amatriciana Sauce.
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Trying to find healthy and delicious recipes? Food Network makes that easy with their collection of low fat, low calorie and low carb recipes.
These recipes are all sans meat, poultry and fish but brimming with flavor from veggies, beans, herbs and nuts.
Traditional pasta salad is swimming with hidden calories that’ll have you hiding from bathing suit season. Find out how to lighten up this summer classic and still keep your svelte shape.
Hot tips from Food Network Kitchens’ Katherine Alford: As soon as you add pasta to boiling water, stir it vigorously for about 5 seconds to keep it from sticking.
If you're tired of your favorite pasta salad recipe, jazz it up by following these simple guidelines.