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Conchiglioni filled with Samphire Cheese

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16 - 20 pieces Jumbo pasta shells (Conchiglioni)
4 ripped leaves Basil
350 gr Ricotta
250 gr (grated) Samphire cheese
1 Egg
Alfredo Sauce
50 gr (grated) Parmesan
250 ml Cooking Cream
110 gr Butter

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Conchiglioni filled with Samphire Cheese

  • Quick Meals

Delicious filled pasta shells with a surprising cheese!

  • 35 min
  • Serves 4
  • Easy


Experimenting with food is (almost) always one of the joys in the life of a food blogger! Sometimes you would like to surprise yourself with a new idea, a new dish or a new ingredient. This time, a new ingredient was the cause to start developing a new dish where we could put our inventivity in.

Our friends from Westfrieschlander Cheesestores, where we love to come to purchase, taste and look at their cheeses, gave us a challenge; their new Westfrieschlander Samphire cheese. Samphire cheese? Yes, samphire cheese.. A delicious mild cheese with a hint of salty samphire..


Conchiglioni 7

But now the big question; “what can you do with a samphire cheese?” After long discussions, tasting and thinking we came to the conclusion to develop a new pastadish; Samphire Cheese Filled Pastashells! It fits right in the ‘sea’ theme and it sounds delicious.. Let’s get to work!

We hope everyone that sees this recipe will give it a try, because the outcome was delicious.. A nice glass of fresh rosé wine next to it and you will enjoy this surprisingly tasty dish!

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Pre heat the oven on 175°C (350°F). Bring a big pot of water to boil and add a pinch of salt. Cook the pasta shells 'al dente'. Drain out the water and let the pasta shells cool off.


Mix the ricotta, samphire cheese, egg in a bowl and add a pinch of salt and pepper to taste. Fill the cooled pasta shells with the cheese mixture.


Melt the butter in a saucepan, add the cooking cream and bring it slowly to boiling point. Add the grated parmesan cheese into the mixture en stir until it is molten into the mixture and you're left with a smooth sauce. If you like it a bit more spicy, you can always add one or two pinches of pepper!


Pour 2/3 of the ssauce in an oventray en spread the sauce evenly. Place your filled pasta shells on top of the sauce with open side up. Distribute the rest of the sauce over the pasta shells and garnish with some extra grated samphire cheese.


Place the pasta in the middle of the preheated oven and let it bake for about 15 to 20 minutes. After taking out the pasta, garnish with some ripped basil (we prefer to rip the basil, since the basil will keep more of it's flavour). Serve this delicious pasta dish with a nice sweet white wine and enjoy the surprising taste of the samphire cheese!

Daniel van de Graaf

Hello there! I'm Daniël, 32 years young, from the Netherlands and a big foodie! I've always enjoyed cooking and food, throughout the years I gained certain cooking skills (especially in the meat category) and kept on going. I started this project together with Adriana to share our interest and joy in making the most amazing dishes, desserts and snacks :) I hope you all will enjoy our recipes and keep on cooking!

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