Farabella Conchiglioni Gluten-free pasta. Ingredients Corn flour; rice flour; corn starch. How to use For dry pasta: Use a large pot with plenty of water, at least 4 liters of water for every 250 g of pasta. Once it comes to a boil, add about 5 g of coarse salt per liter of water and add the pasta. Stir gently and, after 5 minutes of boiling, turn off the heat and leave the pasta in the cooking water, covered, for another 2 minutes or until it reaches your desired level of doneness. Baking: Bring 3 liters of salted water (with 15 g of salt) to a boil, add 250 g of pasta, and boil, without stirring, for 5 minutes, until half-cooked. Drain and transfer to a bowl of cold water. Take the conchiglioni, one at a time, and fill them as desired. Spread the sauce over the bottom of a baking dish, then arrange the filled pasta in the pan, making sure not to overlap. Cover with the sauce, sprinkle generously with Parmesan cheese, and bake for about 20 minutes at 180°C. Nutritional characteristics per 100 g Calories 350 kcal Fats of which saturated 1.4 g 0.2 g Carbohydrates of which sugars 78 g 1.5 g Fibers 1.8 g Proteins 6.4 g Salt 0 g Format 250g pack. Code 461