433 shell recipes

Turtle shells are a novelty edible-insect snack: cooked cicadas dipped in warm chocolate glaze and cooled into crunchy, chocolate-topped morsels. A bold entry into entomophagy for the adventurous.

Jumbo pasta shells stuffed with ricotta, broccoli, and sauteed mushrooms, baked in tomato sauce. A lighter Italian-style vegetarian dinner with no added oil.

Delicate tulip-shaped cookie cups made from a thin butter and egg white batter, molded while warm over a glass. Fill with ice cream, sherbet, or fresh fruit.

Shellfish shell marinara with littleneck clams and shrimp in a slow-simmered tomato sauce with red wine, basil, and garlic, served over shell pasta. A seafood pasta with real Italian soul.

Three-ingredient chocolate crumb pie shell made with cookie crumbs, butter, and a touch of sugar. Bakes in just 8 minutes for any no-bake or cream pie filling.

Jumbo pasta shells stuffed with seasoned ground turkey, carrot, and Parmesan in a red wine tomato sauce, baked until bubbly. A lighter Italian-style stuffed shell that's packed with flavor in every bite.

Fruit and pasta shell salad with fruit cocktail, banana, apple, and cinnamon whipped topping. A creamy, sweet side dish or potluck dessert served cold.

Graham cracker pie shell made with just crushed graham crackers and melted margarine. A no-bake, two-ingredient crust that chills firm and holds any cream, custard, or cheesecake filling.

Handmade chocolate shells filled with white chocolate mousse flavored three ways: creme de menthe, creme de cacao, and Cointreau. An elegant no-bake chocolate dessert.

Three-ingredient chocolate cookie crumb pie shell with butter and sugar. The fast, no-roll crust for cream pies, ice cream pies, and chilled desserts. Ready in 20 minutes.

Jumbo pasta shells stuffed with ricotta, Parmesan, and egg, baked in a homemade basil tomato sauce and topped with melted mozzarella. Classic Italian comfort food.

Jumbo pasta shells stuffed with ricotta, lemon zest, chives, and chopped almonds, then drizzled with a bright lemon-Dijon vinaigrette. Served cold or at room temperature.

Chicken and spinach stuffed shells pulverize cooked chicken breast with Italian seasoning, fennel, and spinach into a savory paste, then bake inside jumbo pasta shells under your favorite sauce.

This recipe is delicious but might be too barbaric for some.

Wonderful to serve at a picnic or backyard supper.

Puff pastry patty shells (vol-au-vent cases) with golden flaky walls and a hollow center for creamy fillings. Two-ingredient pastry cases that bake sky-high from frozen rounds.