i use shells a lot, even for bowls of just pasta and sauce (vs a plate of sauce over spaghetti noodles). it’s just easier to scoop 'em up with a spoon.

use plenty of water and stir the pot frequently. i only have a problem with them sticking together while cooking if i neglect to do those two things.

they’re great in pasta salads or mac & cheese when you’re using peas in whatever you’re making. some of the peas work themselves into the shells. it’s like they were made for each other.