What Is Campanelle Pasta? Origins and Mushroom Pairing

Campanelle with mushrooms and roasted garlic is an Italian-style pasta that tastes much richer than its short list of main players suggests. Roasting turns the garlic mellow, sweet and spreadable, and it coats the mushrooms in something close to a sauce. The mushrooms bring an earthy, savory depth that makes a meatless plate feel complete.

The shape does a lot of the work. Each piece of campanelle is a small cone with a ruffled edge, and the hollow and the frills catch bits of mushroom and garlic so every forkful has some of each. It is a vegetarian dish, and it is satisfying enough that nobody at the table is likely to notice what is missing.

Where it comes from

This particular dish is a modern chef's recipe rather than a traditional one with a documented past. The version we cook on Meez comes from Sunset Magazine, credited to Thomas McNaughton and Ryan Pollnow. Their headnote notes that most people link mushrooms with winter cooking, but that for them the exciting ingredient is the spring morel. Beyond that, there is no old story to tell about the dish itself, so the history here belongs to the pasta shape.

Campanelle is Italian for “bellflowers” or “little bells,” which describes the cone and its flared, frilled rim. According to The Pasta Almanac, it is the export name for a shape that Italians more often call gigli, meaning lilies. You may also see it called riccioli, or curls.

Gigli is said to originate in Tuscany, though some dispute that. Many Italian recipes call for gigli toscani, and some Tuscan pasta makers claim it as a regional shape. The lily has also appeared on the coat of arms of Florence for roughly a thousand years, and that link is often offered as the reason for the name. Treat it as a plausible tie rather than a proven one.

How it varies

The best-known variable is the mushroom. The Sunset recipe is built around morels, but it says any wild or cultivated mushroom can stand in. In autumn that might mean chanterelles or hen of the woods. In the cooler months a mix of cremini and shiitake from the market works well, and the roasted garlic keeps the dish from tasting thin.

The shape is flexible too. Campanelle is a good match for vegetables and for sauces that cling, and cooks who cannot find it reach for gigli, which is the same idea under its Italian name. Other short shapes with ridges or hollows will hold the mushrooms, though you lose some of the ruffled charm.

Traditional Italian cooking has plenty of mushroom pasta, but this one leans modern in its restraint. It skips a heavy cream sauce and lets the roasted garlic carry the richness. If you want a more classic feel, finish it with herbs and a good olive oil. If you want something newer, add a squeeze of lemon or a handful of spring greens.

When to make it

This is a very good Sunday dinner. The garlic roasts while you do other things, the pasta comes together quickly, and the result feels special without a long afternoon of work. It suits a small table of four, and it works for a vegetarian guest without anyone feeling they got a lesser meal.

Spring is when it shines brightest, if you can find fresh morels. That is also the season for asparagus, peas, fava beans, ramps and tender herbs, all of which sit comfortably next to the pasta. But it is just as welcome on a weeknight in October, when chanterelles and other wild mushrooms are at the market and the evenings cool down enough to want a warm bowl.

What to serve with it

A sharp green salad. Arugula or chicories with a lemony dressing cut through the richness of the garlic and mushrooms.
Crusty bread. It is for the last bits of garlic and mushroom juices left in the bowl.
Roasted or blanched spring vegetables. Asparagus or peas echo the season and add a fresh, green note.
A dry white wine. A crisp Italian white such as Vermentino keeps the meal light, while a light red like Pinot Noir suits the earthier mushrooms.
Something simple for dessert. Fruit, or a small scoop of lemon sorbet, is enough after a rich pasta.

Make it at home

When you are ready to cook, get the recipe for the full ingredient list and method, or cook it step by step in Cook Mode if you want to keep your hands free at the stove.

Questions about campanelle and this dish

What does campanelle mean?

Campanelle is Italian for “bellflowers” or “little bells.” It describes the cone shape with a ruffled, flared edge that looks like a small bell-shaped flower.

Is campanelle the same as gigli?

Essentially, yes. Campanelle is the export name, while Italians more often say gigli, which means lilies. Both describe the same ruffled cone, and you may also see it called riccioli.

Where does campanelle pasta come from?

It is an Italian shape, and gigli is said to originate in Tuscany, although some dispute that. Tuscan pasta makers often claim it, and recipes labeled gigli toscani are common.

Do I need morels for campanelle with mushrooms and roasted garlic?

No. The Sunset recipe is written around spring morels, but it says any wild or cultivated mushroom can be substituted. Use what looks best at the market in your season.

Sources

Last reviewed November 6, 2026. Written by the Meez editorial team with Meez Magic, from the sources above.