Ricotta Stuffed Pasta Shells in Taleggio Sauce

Discover more Italian regional specialties on one of my small-group food & wine tours to Italy
Northern Italian Cheeses - Ricotta & Chive Pasta Shells in Taleggio Sauce

My cooking’s often inspired by what happens to be on hand, like some delicious Vannella ricotta leftover from recipe testing and a huge bunch of chives from a herb patch gone berserk. That’s how this dish came about. Giant pasta shells, called conchiglioni, are simple to fill and look impressive; they’re also perfect with the filling and sauce from my spinach and ricotta cannelloni, which is a little lighter than this ricotta filling and Taleggio sauce. This dish needs a full-bodied wine with enough zest to cut through the rich sauce, like Yangarra Blanc, a zippy blend of grenache blanc, clairette, roussanne, picpoul and bourboulenc. You won’t need all of the pasta shells for this recipe, but some always break so it’s best to cook them all. You can turn the leftovers into a delicious mac’n’cheese (see video below).

Serves 6 as a starter

Ingredients
  • 500g large pasta shells (see below)
  • Extra virgin olive oil, for drizzling
  • 600g ricotta
  • 1 egg, lightly beaten
  • 2 bunches chives, finely sliced
  • 1 lemon, zest finely grated

Taleggio Sauce

  • 2 tablespoons extra virgin olive oil
  • 1 red onion, finely diced
  • 500ml single cream
  • 200g Taleggio
  • Freshly grated nutmeg, to taste 
Method
  1. Preheat oven to 180°C.
  2. Cook pasta in plenty of well-salted boiling water until just al dente. Drain well, toss gently with oil and spread out on a tray to cool.
  3. Meanwhile, make Taleggio Sauce: heat oil in a saucepan over medium heat, add onion and cook, covered, for about 6 minutes, until soft but not coloured. Add cream and boil for a couple of minutes until slightly thickened. Reduce heat, add Taleggio and nutmeg and stir until cheese melts. Set aside.
  4. Combine ricotta, egg, chives and lemon zest.
  5. Pour Taleggio Sauce into a large baking dish.
  6. Fill shells with ricotta mixture, gently squeezing them back into shape, and arrange them in the baking dish in a single layer.
  7. Bake for about 35 minutes, until just starting to brown.
  8. Serve immediately.
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Mac’n’Cheese

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What Other Travellers Say

Belinda (Balmain, NSW, Aus)
Belinda (Balmain, NSW, Aus)
I’ve been on three of Roberta’s food and wine tours and each has been an amazing well-organised experience. From remarkable Venice and the surrounding Veneto region to historic Rome and Pompeii, the spectacular Amalfi Coast, and the charming villages of Switzerland – each tour offers something special. Then there’s the food in fabulous places where you can truly eat like a local – inspired travel through great food, wine and company. I’m already looking forward to the next one!
Mark (Elizabeth Bay, NSW, Aus)
Mark (Elizabeth Bay, NSW, Aus)
My wife and I joined Roberta's Emilia-Romagna tour. We enjoyed all the temptations offered and learned a lot about that part of Italy, especially its food and wine culture. What was most impressive was Roberta's local knowledge of people and places. The planning and effort she put into making the whole experience seem effortless was remarkable.
Shelley (Auckland, NZ)
Shelley (Auckland, NZ)
Roberta’s passion for Italy shone throughout an unforgettable food and wine tour. She introduced us to family-owned artisanal producers, where we experienced everything from attic-aged balsamic to small-batch wines, Parma ham and Parmigiano-Reggiano. The local guides were equally passionate, and the excellent transport and accommodation made the trip effortless. This tour captured the region’s traditions, flavours and people, and thanks to Roberta’s deep knowledge we left with wonderful memories. A truly authentic culinary adventure.
Diane (Cremorne Point, NSW, Aus)
Diane (Cremorne Point, NSW, Aus)
Relaxed, organised and well-paced – I enjoyed a wonderful small group tour starting in Rome, then travelling down the Amalfi Coast to stay at a family estate where we were treated like old friends. It included some hidden gems too, notably on our way to Matera, a fascinating town built into the side of a mountain. We finished with Naples and Pompeii – with plenty of wine and more new tastes. Roberta is a specialist and very personable as she hosts and explains every detail of the food and wine experience.
Fiona (Blackheath, NSW, Aus)
Fiona (Blackheath, NSW, Aus)
I thoroughly enjoyed the trip to the Veneto and Venice. Roberta creates wonderful bespoke small group tours with her incredible knowledge of food and wine and adds great accommodation and points of interest. It’s like travelling with your ‘besties’ – including one who’s done all the hard work researching and discovering the best and most interesting places to go, especially to eat and drink. Come with an appetite! Also factored in is time for you to do your own exploring and discover your own gems.
Di (Manly, NSW, Aus)
Di (Manly, NSW, Aus)
We had always travelled independently, so a small group tour felt like a risk, but by day 2 we knew it was the right choice. Roberta knows people and places far from the tourist trail: winery lunches, a family lemon grove high on the Amalfi Coast, a third-generation cheesemaker, an amazing cave hotel in Matera. We'll definitely travel with Roberta again.
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