Sconcigli with vegetables and pine nuts

From Cookipedia

Sconcigli is a pasta shape resembling a spiral seashell and this this recipe it is baked after being boiled.

Sconcigli with vegetables and pine nuts
Servings:Serves 2-4 depending on appetite and whether you are having an accompaniment.
Calories per serving:675
Ready in:55 minutes
Prep. time:15 minutes
Cook time:40 minutes
Difficulty:Average difficulty
Recipe author:JuliaBalbilla
First published:25th October 2012

Best recipe review

Nice spag. dish Julia


Makes a change, especially with the pinenuts.

The Judge



Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

Mise en place

  • Preheat the oven to 200° C (400° F - gas 6)


  1. Boil the sconcigli for about 12-15 minutes in plenty of salted, boiling water.
  2. When cooked, drain and run onder a cold tap.
  3. Meanwhile, heat some olive oil in a pan and add the onion, celery stick and pepper.
  4. Cook over a medium heat until the vegetable begin to soften.
  5. Add the garlic and the pine nuts and fry for a further minute or two.
  6. Stir in the tomatoes, sweetcorn, spring greens and oregano.
  7. Bring to the boil, reduce heat and simmer gently for 5 minutes.
  8. Season to taste - under rather than over as the cheese will be salty.
  9. Stir in the pasta and mix well.
  10. Pour into a greased baking dish and sprinkle the cheese over the top.
  11. Bake for about 25 minutes.


Use any combination for vegetables, but keep the onion, garlic and tomatoes.

I like to use vegetable stock to boil pasta for this type of recipe.

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