Creamy ricotta, chilli and salmon-filled conchiglione

Creamy ricotta, chilli and salmon-filled conchiglione

We used large pasta shells for this recipe.

By Susan Greig

Photograph by Graeme Borchers

Creamy ricotta, chilli and salmon-filled conchiglione

Serves: 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

Instructions

1

Preheat the oven to 180°C.

2

Cook the pasta in plenty of salted boiling water, for about 5 minutes. Drain and set aside.

3

Combine the salmon, ricotta, parsley, chives, celery, 125ml (½ cup) Parmesan and chilli (if using). Season to taste.

4

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.

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