Costa Shell Small, 10 Pounds, 2 Per Case

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

Uses

Soups and stews: Add small shells directly to minestrone, pasta e fagioli, chicken noodle soup, or any broth-based soup where you want a pasta that holds its shape and captures liquid inside each shell.
Baked pasta dishes: Toss with marinara, cheese, and vegetables for shell bakes, or layer into casseroles where the cupped shape catches bubbling sauce and melted cheese.
Cold pasta salads: Mix into deli-style pasta salads with vinaigrette, chopped vegetables, and proteins; the small shells grip dressing and small mix-ins better than smooth shapes.
Buffet and salad bar service: Cook and hold for cafeteria lines and salad bars where guests expect a familiar, easy-to-eat pasta that portions cleanly with a ladle or tongs.

Who Would Benefit

• Restaurants and diners running pasta soups or baked shell dishes on their regular menu
• Cafeterias, school lunch programs, and hospital kitchens that need consistent pasta in large batches
• Caterers preparing pasta salads or baked pasta for events and buffets
• Foodservice distributors stocking a reliable small-shell SKU for institutional accounts

Product Highlights

• Small shell shape that captures sauces, broths, and chunky mix-ins inside each piece
• Two ten-pound bags per case, twenty pounds total, for efficient high-volume ordering
• Made from premium semolina milled in-house by Pasta Montana
• Bronze-die extruded for a rough surface that holds sauce better than smooth extruded pasta
• Consistent cut and cook time across every bag for reliable batch preparation

Preparation & Use

Bring a large pot of salted water to a rolling boil, add the shells, and stir occasionally. Small shells typically cook in 8 to 10 minutes for al dente. Drain and rinse briefly for cold salads, or sauce immediately for hot dishes. For soups, you can add the dry shells directly to simmering broth about 10 minutes before service, adjusting liquid to account for absorption. Each ten-pound bag yields approximately 40 to 50 half-cup cooked servings depending on portion size.

Common Applications

Small shells are a staple across Italian-American and Mediterranean menus. Use them in pasta e fagioli, seafood chowders, minestrone, and escarole soup. For baked dishes, pair with ricotta and mozzarella for classic stuffed-shell-style bakes, or mix with ground meat sauce for a hearty one-pan meal. In deli and catering settings, the shape works well in cold salads dressed with Italian vinaigrette, pesto, or creamy dressings, especially when combined with diced vegetables, olives, and cubed cheese.