Cappelletti pasta is pretty similar to tortellini, although the word means ‘little hat’, which is a pretty good description. Essentially, the difference between this and tortellini comes down to relatively minor differences in shape, although cappelletti also tends to be a bit smaller. Of the two, cappelletti is much more obscure and the name isn’t used all that often. If you do find it, the pasta can be used in the exact same way as tortellini.
Casarecce is a bit like gemelli, but with much less twisting. Often this pasta will take on a relatively loose shape, especially after cooking. The shape works well for catching sauce and small pieces of vegetables or spices. However, it is a pretty versatile pasta and you can experiment with it to your heart’s content.
Conchigliette is a pretty common pasta shape, although most of the time you find them simply called shells or small shells. This type of pasta is actually a smaller version of another pasta, called conchiglie and you can find both smooth and ridged versions. The small size of the shells makes them a common option for soups. However, they also work well for pasta salads and will tend to catch the salad dressing well.
These are actually another variation of conchiglie, although they are used more like cannelloni. They can be stuffed with various combinations of cheese, vegetables and meat, depending on your preferences. Some people choose to make Mexican variations using taco seasoning for the meat and topping it off with salsa. However, there are many different approaches that you can try.