• We used large pasta shells for this recipe.

    By Susan Greig

    Photograph by Graeme Borchers

    Creamy ricotta, chilli and salmon-filled conchiglione

    Serves: 6
    Total Time: 40 mins


    • 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



    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.

    Imka Webb

    Imka Webb is a freelance digital marketing expert and the digital editor of Food & Home Entertaining magazine.  www.imkawebb.com