Ingredients :

• Conchiglioni — Get the really large pasta — conchiglioni, not regular conchiglie. If you get the wrong ones, you’ll spend ten minutes trying to stuff filling into a hole that’s too small. Brands like Barilla or De Cecco are reliable. Count 4 to 5 shells per person, plus a few extras in case some break during cooking.
• Smoked salmon — This is what gives it character. A medium-quality smoked salmon is enough here since it’s mixed with mascarpone — no need to buy the top-shelf stuff at 18€ for 100g. Just avoid the budget range, which is often too salty and rubbery, as it would unbalance the filling.
• Mascarpone — Don’t replace it with heavy cream or Greek yogurt. Mascarpone has that specific texture — dense, creamy, not acidic — that holds up during baking without separating. Take it out of the fridge 15 minutes before using; it mixes much better at room temperature.
• Lemon — The juice balances the fat of the mascarpone. The zest adds something fresh and slightly sharp that lifts everything up. Don’t skip the zest — it’s what makes the difference between a flat filling and one with depth.