Pasta Shells

Dried pasta shells keep indefinitely in a cool, dry pantry. Store in an airtight container to prevent moisture and pests. Cooked shells can be refrigerated up to 3–4 days in an airtight container.

Nutritional values are for dried pasta; cooked pasta will have lower density values. Whole-wheat varieties contain more fiber.

Cook shells until al dente (firm to the bite) so they hold their shape in sauces and baked dishes.

Reserve pasta water before draining—its starch helps sauce cling to the shells.

For baked pasta, slightly undercook shells since they'll soften further in the oven.

The ridges trap chunky marinara, pesto, and cream sauces beautifully; less ideal for oil-based sauces alone.

Overcooking shells, which makes them mushy and unable to hold sauce.

Rinsing cooked pasta with water, which removes surface starch that helps sauce adhere.

Filling shells for baking when they're not cooked enough; they may remain hard inside.