🐚 Dry Pasta Shells Per Person Calculator
Instantly calculate how much dry pasta shells you need for any group size
| Guests | Side Dish | Main Course | Large Appetite | Children |
|---|
| Package Size | Side Dish Servings | Main Course Servings | Large Appetite Servings |
|---|---|---|---|
| 250g / 8.8oz | ~3–4 servings | ~2–3 servings | ~2 servings |
| 500g / 17.6oz (standard) | ~7 servings | ~5–6 servings | ~4 servings |
| 1 lb / 453g | ~6 servings | ~5 servings | ~3–4 servings |
| 1 kg / 35.2oz | ~14 servings | ~11 servings | ~8 servings |
| 2 lb / 907g | ~13 servings | ~10 servings | ~7–8 servings |
| Dry Weight | Approx. Cooked Weight | Approx. Cooked Volume | Serves (Main) |
|---|---|---|---|
| 50g / 1.75oz | ~110g / 3.9oz | ~100ml / 0.4 cup | 0.5 (child) |
| 75g / 2.6oz | ~165g / 5.8oz | ~160ml / 0.7 cup | 1 (small) |
| 90g / 3.2oz | ~198g / 7oz | ~200ml / 0.85 cup | 1 (standard) |
| 120g / 4.2oz | ~264g / 9.3oz | ~265ml / 1.1 cup | 1 (large) |
| 180g / 6.3oz | ~396g / 14oz | ~400ml / 1.7 cups | 2 (standard) |
| 500g / 17.6oz | ~1100g / 38.8oz | ~1.1L / 4.6 cups | 5–6 (standard) |
pasta shells get their name because of the spiral shape, that looks like a shell. These bits are thick and work surprisingly for foods with sauce. The shape of pasta shells allows the sauce to collect inside so each bite is rich in flavor.
In Italian one calls them conchiglie, because of the shell look. That curved structure fits to store a lot of liquid.
All About Pasta Shells
pasta shells come in various sizes. The little and medium ones work well for pasta salads or macaroni with cheese. Medium pasta shells commonly use in American-style pasta salads.
The huge version, conchiglioni in Italian, serve for stuffing. Sometimes even big pasta shells do not suffice, so the jumbo are favored for filled recipes.
Usually one sells pasta shells from clear durum wheat. Also colored ones exist, with natural colors like tomato paste, ink of squid or spinach. Some pastas carry eggs, that gives to them yellower tone.
Good pasta does make a difference, because the pasta shells preserve their lovely structer instead of become soft while cooking.
Filled pasta shells form a classic baked pasta dish. It looks like manicotti and look nice as baked ziti in a jar. Typical filling combines ricotta, mozzarella and parmesan cheeses.
Grated garlic in the mix adds strong taste, that eases during baking. Spinach with ricotta is another favorite combination, covered with tomato sauce and topped with melted mozzarella. Fresh herbs can enter the cheese filling.
Italian sausage or ground meet mingle in it for a fuller meal.
One should boil the pasta only slightly to al dente before stuffing. It will finish cooking in the oven. If pasta shells are too cooked early, they become shapeless and soft after baking.
A little spoon helps to fill every bit, although a piping bag maybe is simpler. A common mistake is, that pasta shells split during boiling.
Leafy greens work to add to filled pasta shells in the filling. Cream cheese cuts the bitterness of greens, and the mix becomes smooth in the oven. For something fresher, a cold pasta salad with tuna is a good idea.
Boil the pasta shells and cool them, later mix with tuna, diced red onion, celery, peas and parsley. Add mayo until the mix pleases. A cold salad also goes with Italian tuna, green peas and red onion in tangy red wine dressing.
Pasta shells work because of that, that the form keeps thick sauces well. A creamy cold pastarecipe even cooks in one jar without boiling.
