Conchiglioni with salmon and leeks: the recipe for a tasty and refined dish

Conchiglioni with salmon and leeks

Conchiglioni with salmon and leeks are a really tasty first course, the right idea to bring a touch of elegance to the table. This pasta shape, with its characteristic shape, lends itself to receiving an enveloping and delicate filling, enriched with a soft homemade bechamel. The final gratin in the oven will finally give us a dish with an irresistible golden crust on the surface. A simple and very fast recipe, which will conquer young and old: find out how to make it by following all our steps and then enjoy it at a family lunch or a special dinner with guests.






BUTTER 20 gr • 380 kcal

EXTRA VIRGIN OLIVE OIL as needed • 901 kcal

Salt to taste. • 286 kcal

Pepper as needed. • 79 kcal


MILK 50 ml • 286 kcal

FLOUR 60 gr • 360 kcal

BUTTER 50 gr • 380 kcal

Salt to taste. • 286 kcal

Pepper as needed. • 79 kcal

NUTMEG 1 pinch

The calories refer to 100 grams of the product

How to prepare conchiglioni with salmon and leeks

Boil the pasta in boiling, lightly salted water, then drain it al dente (1) and set aside.

Prepare the béchamel: melt the butter in a saucepan, add the flour and toast well. Pour in the hot milk, mix with a whisk (2) and cook until thickened.

Clean the leeks, wash them and cut them into chunks (3).

Conchiglioni with salmon and leeks

Heat a drizzle of oil in a pan, add the leeks and a pinch of salt, and cook until they are soft (4).

Conchiglioni with salmon and leeks

Spread a spoonful of béchamel on the bottom of a pan (5).

Conchiglioni with salmon and leeks

Mix the stewed leeks with the thinly sliced ​​salmon and the remaining béchamel (6). Season with salt and pepper.

Conchiglioni with salmon and leeks

Using a spoon, stuff the conchiglioni with the prepared filling (7) and place them gradually in the pan.

Conchiglioni with salmon and leeks

Sprinkle the surface with grated cheese (8) and bake at 200 ° C with the grill on for 15-20 minutes.

Conchiglioni with salmon and leeks

When the surface is well browned, take the conchiglioni out of the oven and serve hot (9).


You can replace the vegetables according to the seasons: in summer and spring, instead of leeks, you can add zucchini, in autumn pumpkin, in winter also vary with broccoli and cauliflower.

If you like, instead of salmon, you can also add swordfish or tuna, both smoked and fresh; if they are fresh, steam them for about ten minutes.

You can also make a vegetarian version of this recipe by replacing the salmon with cow’s milk ricotta, robiola or fresh spreadable cheese.


Conchiglioni with leeks and salmon can be kept in the refrigerator for a maximum of 1-2 days, wrapped on the surface with a sheet of transparent film.

You may be interested to read pumpkin and courgette soup recipe/ Gnocchi with mushrooms recipe/ How to store smoked salmon.

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