Conchiglie Ripiene al tonno


These savory filled giant pasta shells can be easily made ahead of time for a large group and then reheated gently or served at room temperature.

  • 16 giant pasta shells



  • 1 C. ricotta cheese, drained
  • 14 oz. canned light Italian style tuna, drained and flaked
  • 1/2 red bell pepper, seeded and diced
  • 1 T. capers, whole or chopped
  • 1 tsp. chives, snipped
  • 4 T. Fontina, Gruyere, Swiss or cheddar cheese, shredded
  • pinch nutmeg
  • S & P
  • 2 T. Parmigiano, grated

Overnight, place ricotta in a cheesecloth lined sieve over a large bowl, in the refrigerator, to drain.

Boil the pasta in a large amount of boiling salted water until al dente. Drain.

Place the ricotta cheese with the tuna in a bowl and mix to combine. Add the red pepper, capers, chives, 2 T. shredded cheese, nutmeg and S & P to taste.

Fill each shell with ricotta mixture, and place in a shallow baking dish. Sprinkle with the remaining shredded cheese and Parmigiano. Place under a preheated broiler or very hot oven and cook until the cheese melts. Serve hot or at room temperature.

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