Costa Shell Medium, 10 Pounds, 2 Per Case

Costa Shell Medium delivers a clean, product-focused experience with the flavor, texture, and everyday appeal shoppers expect from this item.

Uses

Pasta bakes and casseroles: Fill parcooked shells with ricotta, meat, or cheese mixtures, top with sauce, and bake for a hearty main dish that holds its shape under heat.
Sauce pairing: Toss with marinara, Alfredo, pesto, or meat ragu; the shell interior and ridged exterior catch and hold sauce in every bite.
Cold salads: Cook, chill, and mix with vegetables, dressing, and protein for bulk pasta salads suited to buffets, delis, and catered events.
Soups: Add to minestrone, chicken noodle, or Italian wedding soup where the medium size works well alongside other ingredients without dominating the bowl.

Who Would Benefit

• Restaurants and trattorias running Italian or Mediterranean menus at scale
• Caterers preparing pasta salads, baked pasta dishes, or buffet lines for large gatherings
• School and institutional cafeterias needing consistent, cost-effective pasta in bulk
• Foodservice operators who portion and batch-cook pasta ahead of service
• Meal prep and commissary kitchens supplying multiple outlets or satellite locations

Product Highlights

• Made from premium durum wheat semolina for firm texture and reliable al dente bite
• Bronze-die extruded surface grips sauce better than smooth extrusion
• Medium shell size versatile for baked, sauced, chilled, and souped applications
• 10-pound package with two per case gives 20 total pounds for high-volume purchasing
• Consistent shape and thickness ensure even cooking across large batches
• Costa by Pasta Montana, a foodservice brand backed by decades of Italian pasta-making tradition

Preparation & Use

Bring a large pot of salted water to a rolling boil, approximately one gallon per pound of pasta. Add shells and stir to prevent sticking. Cook 9 to 11 minutes for al dente texture, adjusting time for softer results in baked dishes where the pasta will finish in the oven. Drain immediately and toss with sauce or rinse under cold water for salad applications. For baked dishes, parcook by 2 to 3 minutes less than the full time, then fill, sauce, and bake covered at 350°F until heated through. Each 10-pound unit yields roughly 50 to 55 half-cup cooked servings, making portion planning straightforward for foodservice menus.

Common Applications

Stuffed shells with ricotta and spinach under marinara; shell mac and cheese with a sharp cheddar sauce; cold Mediterranean salad with olives, feta, cucumber, and vinaigrette; minestrone with vegetables and white beans; baked shell casserole with ground beef, tomato, and mozzarella; chicken and broccoli shell bake in garlic cream sauce.