Conchiglie al forno (baked pasta shells in a cheese and Christmas leftovers sauce)


  • 500g/1lb 2oz dry conchiglie pasta

  • 50g/2oz salted butter

  • 200g/7oz soft cheese, such as mascarpone or ricotta

  • 100g/3½oz parmesan cheese, freshly grated

  • 150g/5½oz cheddar cheese

  • 1 glass full fat-milk, at room temperature

  • 200g/7oz leftover turkey and stuffing, chopped

  • 3tbsp fresh flatleaf parsley, roughly chopped

  • salt and freshly ground black pepper to taste

Preparation method

  1. Preheat the oven on 180C/360F/Gas 4.

  2. Cook the pasta in salted boiling water until al dente.

  3. Drain the pasta and place back into the saucepan. Add in the butter and the cheeses excluding half of the parmesan.

  4. Mix well and then add in the milk. Return the saucepan to a low heat and stir until you get a creamy-textured sauce.

  5. Add the turkey, the stuffing and the flatleaf parsley and season, to taste, with salt and freshly ground black pepper.

  6. Transfer the pasta mixture to a large baking tray. Sprinkle over the remaining parmesan cheese and place in a pre-heated oven to bake for 15 minutes, until the top is golden and crispy.

  7. Remove from the oven and serve immediately.

Less than 30 mins preparation time

10 to 30 mins cooking time


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This recipe is from...

Saturday Kitchen bbc_one Saturday Kitchen

Next on


10:00am Saturday 5 December

James Martin presents with help from chefs Kuba Winkowski and Theo Randall.

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