Baked Pasta Casserole with Salmon and Ricotta (Conchiglioni ripieni)

Shell-shape pasta staffed with creamy ricotta and smoked salmon and baked into a casserole makes a great Sunday lunch crowd pleaser.

For being Italian I post pasta dishes really WAY too rarely. I’ve just never been into pasta, really! Ever since I was a little girl I have always preferred fish and veggies over meat and pasta. That’s just the way I was and still am.

However when I am in Italy I like to have lunch on Sundays with my family, and pasta is generally something that is never missing on our dining table.

Just a few weekends before flying to Shanghai, my parents invited me over for lunch so I offered to help making a new pasta casserole. Well let me tell you they LOVED it and I did too!

Covered in béchamel sauce and then baked to make a crispy crust on top, this pasta is creamy and with a very delicate flavour.

Hope you guys like it 🙂

Ingredients (serves 4):

  • 16 large shell-shape pasta
  • 100 g fresh ricotta cheese
  • 100 g smoked salmon
  • 1 tbsp chopped fresh parsley
  • 2 tbsp grated parmesan cheese + more
  • 50 g fresh mozzarella cheese
  • 100 ml béchamel sauce
  • 1 tbsp extra virgin olive oil

In a large bowl combine the smoked salmon (cut into strips), ricotta cheese, 2 tbsp grated parmesan cheese and parsley

Using a fork mix them all together

Boil pasta al dente according to package instructions, adding salt into the boiling water. Drain, rinse under cold water and drizzle with a tbsp of olive oil

Spread a few tbsp of béchamel sauce at the bottom of a baking tray. Using a tsp staff the shelled shaped pasta with the salmon and ricotta filling

Add some grated mozzarella

Cover with the remaining béchamel sauce and some grated parmesan cheese
NOTE: I find the using a béchamel which is more on the runny side rather than very dense, will give you a better result, as it will keep the dish nice and moist after baking

Bake in preheated oven at 200C for about 20 min or until the top starts getting golden a little crispy on top.

Remove and let cool down for 15 min before serving.

If you make this dish tag me on IG @the_fit_mediterranean



About the author:

An Italian living in China with a strong passion for cooking! Browse my 'left-overs' session for many tasty grub!. Follow her on Twitter / Facebook.