Creamy ricotta, chilli and salmon-filled conchiglione

Name: Creamy ricotta, chilli and salmon-filled conchiglione
Yield: 6
Cuisine: European
Ingredients: 200g conchiglione (large pasta shells); 2 x 105g tins red salmon, drained, bones and skin removed and flaked; 500g ricotta; 30ml (2 tbsp) fresh flat-leaf parsley, chopped; 45ml (3 tbsp) fresh chives, chopped; 2 celery stalks, finely chopped; 250ml (1 cup) Parmesan, grated; 1 red chilli, seeded and finely chopped, optional; salt and freshly ground black pepper, to taste; 250ml (1 cup) fresh cream

written by Jade McGee June 22, 2025

Treat yourself to a rich, flavour-packed pasta dish with this creamy ricotta, chilli, and salmon-filled conchiglione.

These large pasta shells are generously stuffed with a velvety ricotta and flaked salmon filling, given a subtle kick of heat from fresh chilli. Baked until golden in a luscious tomato or béchamel sauce (your choice!), this comforting dish is perfect for a special dinner or when you feel like something a little fancy but still fuss-free.

Serve with a crisp green salad and a glass of white wine for the ultimate mealtime moment.

Creamy ricotta, chilli and salmon-filled conchiglione

Serves: 6 Cooking Time: 40 minutes 40 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

200g conchiglione (large pasta shells)
2 x 105g tins red salmon, drained, bones and skin removed and flaked
500g ricotta
30ml (2 tbsp) fresh flat-leaf parsley, chopped
45ml (3 tbsp) fresh chives, chopped
2 celery stalks, finely chopped
250ml (1 cup) Parmesan, grated
1 red chilli, seeded and finely chopped, optional
salt and freshly ground black pepper, to taste
250ml (1 cup) fresh cream

Instructions

Preheat the oven to 180°C.
Cook the pasta in plenty of salted boiling water, for about 5 minutes. Drain and set aside.
Combine the salmon, ricotta, parsley, chives, celery, 125ml (½ cup) Parmesan and chilli (if using). Season to taste.
Fill each pasta shell with the salmon mixture and place in a baking dish. Pour the cream over, sprinkle with remaining Parmesan and cover with foil. Bake for 20 minutes. Remove the foil and bake until golden, for a further 15 minutes.

ALSO SEE:

Creamy tomato and chicken gnocchi

Featured Image: F&H

This recipe was first published on Food&Home.

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