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Creamy ricotta, chilli and salmon-filled conchiglione

Name: Creamy ricotta, chilli and salmon-filled conchiglione
Total time: 40 min
Yield: 6
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

June 4, 2019 (Last Updated: May 7, 2019)

We used large pasta shells for this recipe.

By Susan Greig

Photograph by Graeme Borchers

Print Recipe

Creamy ricotta, chilli and salmon-filled conchiglione

Serves: 6

Total Time: 40 mins

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.